Baked Parsnips

Peel and wash some large, hollow-crowned parsnips, cut them lengthwise into quarters, and steam them for one hour. Take them out and place in a baking-dish with a little salt and meat drippings, and bake till nicely browned. Drain, put them on a hot dish, and serve.

Boiled Parsnips

Rub and wash some parsnips well, but do not scrape them, put them in a saucepan with boiling salted water and boil until tender, which will take from one hour to one hour and a half, according to their size. When done rub their skins off with a rough cloth, put them in a hot dish, and serve with butter sauce, seasoned with a little pepper and salt poured over them.

Broiled Parsnips

Broil some parsnips, drain them dry on a clean towel, split them into slices one-half inch thick, dip them in melted butter seasoned with salt and pepper, put them between the bars of a double wire gridiron, broil them brown over a hot fire, and serve immediately.

Fried Parsnips

Peel and wash some parsnips, put them in boiling salted water, and boil till tender. Drain and cut the parsnips in thin slices lengthwise, and leave them till cool with a little salt sprinkled over them. Put a breakfast cupful of molasses in a large fryingpan, place it on the fire and let it boil; then put in the slices of parsnips and fry them; when browned on one side turn them and brown the other. Arrange them on a hot dish, and serve.

Parsnip Fritters

Peel and boil some parsnips until tender, then drain them thoroughly, mash them smoothly, mixing in with them two beaten eggs, salt to taste, and sufficient flour to bind them stiffly. Divide and mould the mixture into small round cakes with floured hands. Put a large piece of butter into a stewpan, place it on the fire and let it boil, then put in the cakes, and fry them a light golden brown. Drain, pile them on a hot dish, over which has been spread a folded napkin, or an ornamental dish-paper, garnish with fried parsley, and serve.

Mashed Parsnips

Wash and scrape some parsnips, cut them in pieces lengthwise, put them in a saucepan with boiling water, a little salt, and a small lump of dripping, and boil till quite tender; remove, and place them on a colander, drain, and press all the water out of them. Mash them till quite smooth with a wooden spoon, then put them in a saucepan with a tablespoonful of milk or a small lump of butter, a little salt and pepper and stir over the fire till thoroughly hot again. Turn it into a dish, and serve at once.