This section is from the book "The Progress Meatless Cook Book", by Carlotta Lake. Also available from Amazon: The Progress Meatless Cook Book.
Clean with a vegetable brush and proceed same as in baking potatoes.
Boil same as potatoes, pour melted butter, and season with salt and pepper.
Cut boiled parsnips in slices, fry in butter and season.
Mash boiled parsnips through a colander and to each cupful, add the beaten yolk of an egg, a little salt and pepper, shape into little cakes and fry in butter.
Cut boiled parsnips into short pieces, dip in beaten egg, then in bread crumbs, dip again in the egg and fry in deep cooking oil.
 
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