4 Large Parsnips. pint of Cream.

A piece of Butter mixed with Flour.

Grated Nutmeg. Salt.

Boil the parsnips till nearly tender; cut into thin slices, and put them in a stewing-pan with the cream or milk, butter (rolled in flour), nutmeg, and salt. Keep shaking the pan till it is well mixed, thick, and smooth. Put in a hot dish, and serve.

Stewed Parsnips, Cape Way

Take nice tender parsnips, cut them in rings, put them In a stewing-pot in layers, sprinkling some sugar, flour, and a little bit of butter between each; pour a pint of water over it, and let it simmer for two hours, giving the pot an occasional toss.