Potatoes should be peeled thinly, or, if new, merely brushed or rubbed with a coarse cloth to get the skin off.  Turnips should be thickly peeled, as the rind in these is hard and woody.  Carrots and salsify, unless very old, need scraping only.  After the removal of the skin, all root vegetables (except those of the onion kind) should be put in cold water till wanted.  Potatoes, artichokes, and salsify especially, must not remain a moment out of water after peeling, or they will turn a dark color, and to the water used for the two last, a little salt and lemon juice should be added in order to keep them white.

Root vegetables should be boiled with the lid of the pan on, green vegetables should be boiled with the lid of the pan off, for the preservation of the color.

Baked Parsnips

  1/2 cupful Crisco
  5 parsnips
  Salt and pepper to taste

Peel and wash parsnips and cut into two lengthwise, and steam for one hour.  Remove from fire, lay in greased baking pan, sprinkle with salt and pepper, spread Crisco over top and bake slowly till tender.  Serve hot.

Brussels Sprouts with Crisco

  1/2 cupful Crisco
  2 baskets brussels sprouts
  1/2 cupful grated cheese

Trim sprouts and cook them in boiling salted water till tender, drain and dry on clean cloth.  Heat Crisco hot, then add sprouts, and fry until very hot.  Turn them into hot vegetable dish, sprinkle cheese over them and serve immediately.

Sufficient for one dish.

Colcannon

3 tablespoonfuls Crisco 1/2 lb. cold cooked potatoes 1/2 lb. cold cooked cabbage 1 onion Salt and pepper to taste

Chop onion and cabbage and mash potatoes.  Put into frying pan with Crisco and fry few minutes adding seasonings.  Turn into Criscoed fireproof dish and brown in oven.

Lentils and Rice

3 tablespoonfuls Crisco 1/2 cupful lentils 1/2 cupful milk 1/2 cupful water 1 teaspoonful curry powder 1 small onion 1 tablespoonful lemon juice 1 cupful boiled rice Salt and pepper to taste

Wash lentils and soak them in milk twelve hours.  Melt Crisco slice onion and fry a pale brown, add curry powder, milk, water, seasonings, and lentils, simmer two hours and add lemon juice just before serving, Serve with rice.

Corn Fritters

1 tablespoonful melted Crisco 1 can crushed corn 1 cupful flour 1 teaspoonful baking powder 2 teaspoonfuls salt 1/4 teaspoonful white pepper 3 tablespoonfuls milk

Put corn into bowl, add Crisco, salt, pepper, flour, baking powder, and milk.  Mix well and drop in spoonfuls on a Criscoed griddle.  Fire brown on both sides.  These fritters are a palatable accompaniment to roast chicken.