Baked Parsnips

Wash thoroughly, but do not scrape the roots; bake the same as potatoes. When tender, remove the skins, slice, and serve with cream or an egg sauce prepared as directed for parsnips with egg sauce. They are also very nice mashed and seasoned with cream. Baked and steamed parsnips are far sweeter than boiled ones.

Boiled Parsnips

Clean, scrape, drop into a small quantity of boiling water, and cook until they can be easily pierced with a fork. Drain thoroughly, cut the parsnips in slices, "and mash or serve with a white sauce, to which a little lemon juice may be added if desired.

Mashed Parsnips

Wash and scrape, dropping at once into cold water to prevent discoloration. Slice thinly, and steam, or bake whole until perfectly tender. When done, mash until free from lumps, removing all hard or stringy portions; add salt to taste and a few spoonfuls of thick sweet cream, and serve.

Parsnips With Cream Sauce

Bake as previously directed. When tender, slice, cut into cubes, and pour over them a cream sauce prepared as for turnips with cream sauce. Boil up together once, and serve.

Parsnips With Egg Sauce

Scrape, wash, and slice thinly, enough parsnips to make three pints; steam, bake, or boil them until very tender. If boiled, turn into a colander and drain well. Have ready an egg sauce, prepared by heating a pint of rich milk or very thin cream to boiling, and stirring into it a level tablespoonful of flour rubbed smooth with a little milk. Let this boil a few minutes, stirring constantly until the flour is well cooked and the sauce thickened; then add slowly the well-beaten yolk of one egg, stirring rapidly so that it shall be well mingled with the whole; add salt to taste; let it boil up once, pour over the parsnips, and serve. The sauce should be of the consistency of thick cream.

Stewed Parsnips With Celery

Prepare and steam or boil some nice parsnips until about half done. If boiled, drain thoroughly; add salt if desired, and a tablespoonful of minced celery. Turn rich boiling milk over them, cover, and stew fifteen or twenty minutes, or till perfectly tender.