Parsnip Fritters.
Scrape, and boil in hot salted water until tender. Mash them very smooth, picking out all the fibres. Add to four large parsnips one beaten egg, a teaspoonful of prepared flour, with pepper and salt, and a teaspoonful of milk. Make into cakes; flour, and fry in dripping. Drain well.
Spinach.
See Wednesday, Third Week in October.
Sweet Potatoes.
See Sunday, Third Week in October.
Bread-and-Raisin Pudding.
1 quart of milk; loaf of stale baker’s bread, the crust all pared off, and cut into slices half an inch thick; butter to spread the bread; 4 eggs; ½ cup of sugar; ½ lb. of raisins, seeded and cut into thirds.
Make a raw custard of eggs, sugar, and milk. Fit slices of buttered bread into the bottom of a buttered bake-dish. Pour on custard, and strew with raisins. Lay in more buttered slices, and so on, until the dish is full. The last layer should be well-soaked bread. Cover closely; set in a baking-pan of hot water, and bake an hour and a quarter. Turn out; pour hot, sweet sauce over it, and send more around with it.
