ad crumbs dotted with butter. Bake a
light brown and serve.

STUFFED ONIONS.

Boil onions one hour in slightly salted water, and remove the centers.
Make a stuffing of minced liver or chicken in these proportions; to one
pound of meat one third of a cupful of gravy milk or cream, one
half-cupful of fine bread crumbs, one egg, pepper and salt and some of
the onion taken from the centers, mix well and fill the onion shells,
dust over a few bread crumbs, dot with butter and bake until brown. Put
the remaining onion into a stew pan, with a tablespoonful of butter, a
half-tablespoonful of flour, and after it boils up once, add a half-cup
of milk, a teaspoonful of parsley, salt and pepper, boil up again, pour
over onions and serve. This is a good second course after soup served
with apple sauce.

PARSLEY.

Parsley is the prime favorite of the garnishes. Its pretty curled leaves
are used to decorate fish flesh and fowl and many a vegetable. Either
natural, minced or fried, it is an appetizing addition to many sauces,
soups, dressings and salads.

FRIED PARSLEY.

Wash the parsley very clean, chop fine and fry in butter in the
proportion of one tablespoonful of butter to one pint of minced parsley.
When soft, sprinkle with bread crumbs, moisten with a little water, and
cook ten or fifteen minutes longer. Garnish it with sliced boiled egg.
To be eaten with pigeon.

PARSLEY VINEGAR.

Fill a preserving bottle with parsley leaves, freshly gathered and
washed, and cover with vinegar. Screw down the top and set aside for two
or three weeks. Then strain off the vinegar, add salt and cayenne pepper
to taste, bottle and cork. Use on cold meats, cabbage, etc.

PARSLEY SAUCE. (See Sauces.)

BOILED PARSNIPS.

Wash, scrape and cut them into slices about an inch thick, put them in a
saucepan with salted water and cook until tender, drain, cover with good
rich milk, season with butter, pepper and salt to taste, bring to a boil
and serve.

BROILED PARSNIPS.

After parsnips are boiled, slice and broil brown. Make a gravy as for
beefsteak.

BROWNED PARSNIPS.

Put two or three thin slices of salt pork in the bottom of a kettle and
let them brown, scrape and slice the parsnips and pare about the same
amount of potatoes, leaving them whole if they are small. Place in
alternate layers in the kettle, and add sufficient water to cook them,
leaving them to brown slightly. They must be closely watched as they
burn v