Panais. Pastinake.

No. 1043. - The Parsnip is a hardy biennial plant that is much cultivated in this country. The roots are considered healthful and are esteemed for their delicate and pleasant flavor. They are used as a vegetable and as an ingredient in soups.

Culture

No. 1044. - Parsnips succeed best in a deep, free, rich soil. That which has been heavily manured for a previous crop should be selected. Sow them in drills from fifteen to eighteen inches apart, as early in spring as the ground can be found in fair working condition. When the plants are about two inches high thin them out to six or eight inches apart. The roots are hardy and improve by remaining in the ground through the winter.

Long Smooth Yellow

No. 1045. - The roots are oblong, ending somewhat abruptly with a small top root. It grows mostly below the surface, has a very smooth clear skin, and is easily distinguished by the leaves arising from a cavity on the top or crown of the root.

Long White Dutch

No. 1046. - The roots are very long, white, smooth, tender, sugary, and most excellently flavored, being very hardy, and will keep through the winter without protection.

The Student

No. 1047. - A finely flavored variety, especially for table use.

Short Round French

No. 1048. - One of the earliest varieties.

Parsnips, With Butter Sauce

No. 1049. - Scrape the Parsnips well, then cut them in pieces two inches long and slice them not too thin. Put them in a pan with cold acidulated water. Have in a saucepan on the fire some boiling water. Add to it a little vinegar and salt, the Parsnips and a piece of butter, and cook them on a brisk fire until tender; then drain them and return them to the saucepan. Add Butter sauce, season with salt and pepper, toss them well together and serve.

Fried Parsnips

No. 1050. - Prepare the Parsnips in the same manner as in No. 1049, and when they are cooked drain them and put them in a bowl. Season them and add a little fine chopped parsley or chervil and the juice of two lemons. When ready for use dip them in a light batter and fry them in hot lard. Serve them on a napkin and garnish them with fried parsley.

Note. - When Parsnips are to be cooked and kept for a day or two add a white thickening when the water boils, and when the Parsnips are cooked, pour them into a pan or an earthern jar and cover it with a buttered paper cover. Use them as needed.

Mashed Parsnips

No. 1051. - Scrape and wash the Parsnips, cut them in small pieces, boil them in water lightly salted, add a piece of butter, and when they are cooked drain them. Remove the fibrous parts and rub the Parsnips through a fine colander. Put them back in the saucepan, add a piece of butter and a little cream, season with salt and pepper, and warm them thoroughly while stirring.

Parsnip Fritters

No. 1052. - Prepare the Parsnips as in No. 1051, and when rubbed through the colander set them aside to cool, and to each pound of mashed Parsnips add eight well beaten raw eggs. Mix the eggs and Parsnips well together and add flour enough to make the whole into a light batter. Fry them in hot lard and serve them on a napkin.