Fried Parsnips

Scrape, cut into strips, and boil until tender in salted water; drain and dip into batter, made with one egg beaten light, one-half cup of milk, and flour enough to make a batter, and fry in hot butter or lard.

Parsnip Fritters

Four parsnips, boiled and mashed fine; add three well-beaten eggs, two tablespoonfuls of sifted flour, butter the size of an egg, one teacup of milk, and salt to taste. Upon a hot buttered griddle drop the mixture, and bake after the style of flannel-cakes. Serve quite hot.

Parsnip Fritters

Boil in salted water until very tender; then mash, seasoning with a little butter, pepper, and salt, add a little flour and one or two eggs, well beaten; make into small balls or cakes and fry in hot lard.

Parsnip Stew

Three slices of salt pork, boil one hour and a half; scrape five large parsnips, cut in quarters lengthwise, add to the pork, and let boil one-half hour, then add a few potatoes, and let all boil together until the potatoes are soft; the fluid in the kettle should be about a cupful when ready to take off.