158. Parsnips, No. 1

Scrape and wash your parsnips and put them on with just enough water to boil them and no more; when they are done they should be nearly dry. Then dish them and pour over melted butter and a little salt, or some drawn butter.

159. Parsnips, No. 2

Boil them as directed in No. 1, and when done cut them in half, grease the bars of your gridiron, put them on it over some lively coals and brown them.

160. Parsnips, No. 3

Boil them as directed in No. 1, when done mash them, season with pepper and salt, and a small piece of butter.

161. Parsnips, No. 4

Boil them as in No. 1, slice, flour and fry them of a light brown in some hot lard.

162. Parsnips Stewed

Put on a piece of pickled pork and boil until it is about half done or a little more. Then scrape and wash your parsnips, put them on in as little water as will keep them from burning, then add the pork; when the parsnips are soft dish them.