Stewed Salsify or Vegetable Oysters
Salsify, cut in ¼-inch slices, 1 quart.
Milk, 2 cups.
Butter, 1 tablespoonful.
Salt to taste.
Wash and scrape the salsify, slice, and put into cold water to prevent discoloring. Cook in sufficient boiling water to cover. When tender, drain, add the milk and butter, let simmer a few minutes, and serve.