This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
If the parsnips are young, scrape and throw into cold water; if old, pare and cut in quarters. Put them into a saucepan of boiling water and boil until tender (if young, three-quarters of an hour; if old, one and a quarter hours). When done, drain them, lay them on a heated dish, heads all one way, cover with Cream Sauce or Drawn Butter, and serve with corned beef or boiled salt fish.
Boil the parsnips as directed in the preceding recipe. When done, drain, season with salt and pepper, dip first in melted butter and then in flour. Put two tablespoonfuls of dripping in a frying-pan; and, when hot, put in enough parsnips to cover the bottom of the pan. Fry brown on all sides.
4 good-sized parsnips 1 tablespoonful of flour
1 egg Boil the parsnips as directed in preceding recipe. When done, drain, and mash fine; add to them a half-teaspoonful of salt, the flour, the egg well beaten, and a dash of black pepper; mix well and form in small cakes. Put two large tablespoonfuls of dripping in a frying-pan; and, when hot, fry the cakes, brown on one side, then turn and brown the other. Drain on brown paper, and serve.
6 good-sized parsnips 1 teaspoonful of salt
Wash and scrape the parsnips, cut them in halves and throw them in cold water for a half-hour. Then put them in a saucepan, cover with boiling water, add the salt, and boil for one hour. Take them up on a hot dish and pour over them the following sauce: Put one tablespoonful of butter in a frying-pan with one tablespoonful of flour, and mix until smooth; then add a half-pint of the water in which the parsnips were boiled. Stir and boil for five minutes, add salt and pepper, and serve.