Fried Parsnips

Scrape the parsnips, and boil them gently until tender, usually an hour. Drain, and when cold, cut them in long, thin slices about a-third of an inch thick, and season each slice with salt and pepper; dip the slices in melted butter and then in flour, and fry in hot lard until both sides are thoroughly browned. Drain well, and serve.

Boiled Parsnips

Scrape the parsnips, and boil them until tender. Drain and cut them in small pieces. Place these in the kettle or stew-pan in which the parsnips were boiled, add enough milk to cover, and when the milk boils, thicken it slightly with a little flour wet to a smooth paste with cold milk. When the liquid is like cream, add butter, salt and pepper, and serve hot.

Parsnip Fritters

Three large parsnips.

Three table-spoonfuls of flour.

One table-spoonful of butter (melted).

Two eggs.

One cupful of milk.

One tea-spoonful of salt.

Boil the parsnips until tender, grate fine or mash them well, and pick out all the fibrous parts. Beat the eggs light, and stir them into the parsnips, beating hard until the whole is well mixed. Then add the butter, which should be measured after it is melted, and then the milk, salt and flour. Fry like doughnuts or on a griddle.