VEGETABLE OYSTER PIE
- Vegetable oysters, 1 quart.
- Potatoes, 1 cup.
- Cream sauce, 2½ cups.
- Pie paste sufficient to cover.
- Chopped parsley, 1 teaspoonful.
- Parsnips, 1 cup.
- Salt.
Boil the vegetables separately until tender; then mix with the other ingredients and put in a shallow baking-pan. Cover with the pie paste and bake a light brown. Serve hot.