Mashed Parsnips

Wash and scrape a large parsnip, cut it into eight lengths, and having divided them in half, put them into a quart of boiling water with a teaspoonful of salt, and an ounce of good dripping. Boil the parsnip until perfectly tender, it will take about two hours to cook. Take it up, drain and press the parsnip in a colander to get out as much moisture as possible, and with a wooden spoon mash it quite smooth, then put it into a clean stewpan with an ounce of fresh butter, or a tablespoonful of milk or cream, add salt and pepper, and stir the parsnip over the fire for five minutes, and take care to serve hot.

Fried Bread

Heat a pound of frying fat to the proper temperature, place half-a-pound of light bread, cut into dice, in the frying-basket, shake out the loose crumbs, plunge the basket into the fat, move it about until the bread is a golden brown, then turn it on to paper to dry, and it is ready. Bread properly fried will be crisp, but not the least hard, and is an excellent addition to many dishes.

Stewed Ox Heart

Divide the heart down the middle, rub flour over it and fry it until of a nice brown on both sides. When this is done put it into a saucepan with enough water to cover it, a sprig of thyme, a large pinch of pepper, a teaspoonful of salt, and three or four onions. Let the saucepan simmer for two hours, or until the heart is perfectly tender. When done thicken the gravy with flour mixed smooth in a little cold water, add salt and pepper, if necessary, and a pinch of brown sugar.

For a pudding prepare the heart as above, stewing it for one hour only, cut it in slices, and put it with its gravy and some sliced potatoes, with pepper and salt, into a pudding basin lined with crust made of dripping or suet. Boil the pudding for an hour and a half, or according to size. For a pie stew the heart until tender, cut it into neat pieces, put them in the pie-dish with minced onion, the gravy, or some water, and, if convenient, a quarter of a pound of beef kidney, cut into small pieces. Cover the dish with pie-crust, and bake for an hour, or longer if the oven is slow.

Batter Pudding

The great secret of making a light batter pudding lies in mixing the flour very thoroughly with water, before adding the milk, and in well beating the yolks and whites of the eggs separately. Mix half-a-pound of flour smooth in a gill of cold water, add by degrees a pint of milk, a pinch of salt, and the yolks of two eggs. Grease a basin and when ready to boil the pudding, beat up the whites of the eggs to a strong froth, stir them in, pour the pudding into the basin, cover with a cloth, and boil for an hour and a quarter. If preferred, the pudding can be baked, and a pinch of baking powder added at the last moment will make it lighter.