Browned Parsnips
1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper
Wash, pare and cut parsnips into 1/2 inch slices. Cover with boiling water and boil until tender, 25 to 30 minutes; drain. Brown on greased griddle or frying pan. Season with salt and pepper.
Oyster Plant
Wash and cover with boiling water. Cook 40 to 60 minutes or until soft. Peel, cut in pieces and serve with Cream Sauce.