Wash the parsnips, boil from 35 to 45 minutes, put them in cold water, scrape off the skins. Now cut in slices lengthwise, one-half of an inch thick. Season with salt and butter. Dip in flour, and saute on both sides until evenly browned.. Or chop the boiled parsnips, put into a saucepan with hot milk, beat together 1 teaspoon of flour and one tablespoon of butter. Stir into the parsnips and milk. Simmer for ten minutes. Or mash the boiled parsnips, add 1 teaspoon of butter, 1/2 teaspoon of salt, 1 tablespoon of flour, form into cakes and saute in butter.

Creamed Parsnips

1 pint chopped parsnips

2 tablespoons flour

1/2 teaspoon salt 1 cup milk

2 tablespoons butter

Clean, and scrape the parsnips, and split lengthwise twice; then cut into one-inch pieces. Boil in salted water - one-half teaspoon to the pint - until tender, which will require one to two hours if old or forty-five minutes if young. Make a white sauce of the remaining ingredients. Mix the white sauce with the cooked parsnips, from which the liquid has been drained, reheat, and serve.

Parsnip Fritters



Pepper and salt

Wash, and scrape the parsnips, and throw them into plenty of boiling water. Skim them frequently during boiling. They will be tender in half an hour to an hour, according to age and size. Moderate sized parsnips are most suitable for this dish. When they are quite tender, slice them either round or lengthwise, and dip them into frying batter. The batter may be seasoned if liked. Fry them in salad oil.

Scalloped Parsnips

A breakfast cup of mashed pars-nips 1 ounce of butter

4 ounces bread crumbs Pepper and salt

Boil the parsnips as in the preceding recipe, and when quite tender drain them well, and rub them through a sieve. Butter some scallops or one small French baking dish. Throw in some bread crumbs, and shake out all that do not stick to the butter. Take half the butter, and stir it into the mashed parsnips; if they are not hot enough to melt the butter, warm them on the stove or over the fire; season with pepper and salt, and put them either in the scallops or the little dish. Cover them with the bread crumbs. Break up the remainder of the butter into little bits, and put over the top. Brown in a hot oven.