Vintage Recipe - Parsnip Fritters

One for me to try next week. I've never made parsnips, so we'll see if they are edible by my husband's standards. This recipe was in my antique A&P cookbook and I did not convert it to modern format. There are some recipes in this book that I just don't even know about. What is a salsify, oyster plant, or a vegetable marrow?

Parsnip Fritters

Boil 4 or 5 parsnips; when tender, take off skin and mash them fine, add to them a teaspoonful of wheat flour and one egg; put a tablespoon of lard or beef dripping in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot, put in parsnips, make it in small cakes with a spoon; when one side is a delicate brown, turn the other; when both are done, take them on a dish, put a very little bit of the fat which they were fried over, and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.

Vintage Appetizer Recipes

Skimming through a 1938 Better Homes & Gardens Magazine, I found some fun recipes for parties and snacks. These might be a bit late for the holidays, but there is always the Superbowl!

Cheese Puffs

Blend one 8-ounce package pimento cheese with 1 well beaten egg; Season to taste. Toast fancy shaped pieces of bread on one side. Spread other side with bread and cheese mix. Broil until brown and puffed. Makes 35.

Pastry Snails

sift 3/4 cup flower with 1/8 teaspoon salt; Cut in 1/4 shortening; add 2 tablespoons cold water to make stiff dough. Roll very thin in oblong shape. Spread with 3-1/4 oz can deviled ham and roll like jelly roll. Chill thoroughly. Slice thin; bake in hot oven (400 degrees) 15 minutes. Serve hot or cold. Makes 36.