Sautees. - Scrape, wash, drain, and put about two quarts of parsnips in a saucepan with cold water and a little salt, set on the fire and boil till done, then drain. Cut the parsnips in slices, put two ounces of butter in a frying-pan, and when melted put the sliced turnips in, toss gently till they are of a fine golden color, then add salt and pepper to taste, turn over a dish, sprinkle chopped Darsley all over, and serve warm.

Stewed

Scrape, clean, wash, boil, and drain as above directed, about two quarts of parsnips. Put them imme-diately into a stewpan with salt, pepper, and broth enough to about half cover them, boil gently for fifteen minutes, and serve the whole as it is. They may also be prepared in poulette, the same as turnips.