PARSNIP SOUP.
Ingredients.—1 lb. of sliced parsnips, 2 oz. of butter, salt and cayenne to taste, 1 quart of stock. Mode.—Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly a pint of stock, and boil together for half an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil, and serve immediately. Time.—2 hours. Average cost, 6d. per quart. Seasonable from October to April. Sufficient for 4 persons.