This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 pounds parsnips
Salt and pepper
Wash and scrape parsnips from thick end downwards; if old, it may be necessary to peel them thin. Throw them into cold water as they are prepared, to prevent discoloration. Then cut them into quarters and put them into plenty of boiling salted water, bring to boiling point, and cook slowly one hour, or until tender. Drain, sprinkle over with salt and pepper to taste, and serve hot.
Parsnips are usually served as an accompaniment to salt fish or salt meat.
For Mashed Parsnips. Cook parsnips as above, and mash free from lumps or put them through a vegetable press or food chopper. Reheat this puree in a saucepan, add one tablespoon butter substitute and one tablespoon hot milk, and make thoroughly hot. Serve hot.
Peas a Maitre d'H6tel
2 cups (1 pt.) green peas
1 tablespoon chopped parsley
1 bunch mint, chopped
1/2 teaspoon pepper 2 tablespoons (1 oz.) butter substitute 1/4 teaspoon lemon juice
Shell peas and throw into plenty of boiling water containing teaspoon of salt to each quart; boil fast until tender, then drain. Mix butter substitute, parsley, mint, pepper, lemon juice, and salt to taste; stir into this peas, reheat them, shaking occasionally, dish, and serve hot.
Some cooks recommend that, instead of the laborious work of shelling peas, after they have been washed and carefully picked over, the peas, while still in pods, be thrown into boiling water and cooked in that way. When the peas are done, the pods will rise to the surface of the water, while the peas will remain at the bottom of the pan. Peas cooked in this manner are said to have a much finer flavor than when cooked without the pods.