PARSNIPS IN BUTTER
Scrape and wash the parsnips, and cut them in eighths, lengthwise, and then in half. Put them in boiling water, salt well, and let them cook for about three quarters of an hour. Drain and serve with ½ cup melted butter poured over them, which contains 1 tablespoon of chopped parsley.
FRIED PARSNIPS
Slice cold boiled parsnips lengthwise, dredge with salt, and fry in buttered pan or griddle until a golden brown, turning with a pancake turner.
FRENCH FRIED PARSNIPS
Use cold boiled parsnips, cut in any shape desired,—balls, or long strips,—and put them in a frying basket, and fry in hot fat until brown. Drain, and dredge with salt to serve.