A root vegetable, peeled, cut in finger lengths, boiled in salted water, taken up and drained; served as an accompaniment to boiled salt leg of pork.

Parsnips, Cream Sauce

Boiled in finger lengths, drained, placed in cream sauce; served as a vegetable.

Parsnips Fried In Batter

Boiled in finger lengths in salted water, taken up and drained, dipped in batter, fried in hot lard, taken up, sprinkled with salt and served.

Parsnip Fritters

Boiled, mashed, seasoned and stiffened with salt, pepper, yolks of eggs and flour, fried by spoonfuls in hot lard, taken up, sprinkled with salt, served.

Parsnip Sautees

Boiled tender in finger lengths, drained, seasoned with salt and pepper, rolled in flour, sauteed a delicate brown with butter, taken up, sprinkled with chopped parsley and served.

Mashed Parsnips

Boiled tender, mashed, seasoned with salt and pepper, milk and butter; served as a vegetable.

Baked Parsnips

Peeled, quartered,steamed till nearly done, taken up and arranged in a buttered baking pan, seasoned with salt and pepper, moistened with rich gravy and butter, baked tender and brown.