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Parsnip Salad with Carrots and Orange Vinaigrette

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Recipe Ingredients

3/4 pound parsnips, cut into 1/2-inch coins
1/4 pound carrots, cut into 1/2-inch coins
2 tbsp minced fresh chives
1 tsp celery seeds
2 tbsp orange juice
1 tsp lemon juice
1/2 tsp Dijon mustard
2 tsp peanut oil

Cooking Procedures

Peel parsnips and carrots, then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. drain.
Place parsnips and carrots into a serving bowl and add chives and celery seeds.
In a small bowl, whisk together juices, mustard, and oil. Pour over parsnips and carrots and toss well to coat. Serve warm as an appetizer, side dish, or salad. delicious with duck. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

half a lemon and boil until it forms a hard ball when dropped in cold water. Have rice crisp, stir in and form in balls as soon as it can be handled. Mrs. C. S. Smith. SUGARED POPCORN 2 quarts popped corn. 2 cups brown sugar. 2 tblsp. butter substitute. 1/2 cup water. Put butter substitute in saucepan and when melted add sugar and water. Bring to boiling point and let boil sixteen minutes. Pour over corn and stir until corn is well coated. 170 CONSERVATION RECIPES CANNING AND CA

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