22. Boiled Parsnips

If parsnips are young they require only to be scraped before boiling; old ones must be pared thin and cut into quarters. Put them into a stewpan of boiling salt and water. Boil them quickly until tender, or about one hour. Serve with melted butter or drawn butter sauce.

23. Buttered Parsnips

Boil tender and scrape; slice lengthwise. Put three tablespoonfuls butter in a saucepan, salt and a little chopped parsley. When heated put in the parsnips. Shake and turn until mixture boils, then lay the parsnips in order upon a dish, and pour the butter over them and serve.

24. Parsnip Balls

Boil in salted water till very tender. Mash and season with butter and salt. Add a little flour and two well beaten eggs. Form into small balls and fry.

25. Scalloped Parsnips

Boil, scrape and mash the parsnips, season and put in a dish. Cover with bread crumbs, bits of butter and brown in the oven.

26. Mashed Parsnips

Boil and scrape the parsnips and remove the fibrous centers. Mash with butter, salt and a little milk. Serve very hot.