To Fry Parsnips.
Peel and parboil the parsnips. Slice lengthwise, and fry with fat pork, sprinkling over them salt, pepper, and sugar. Grate bread crumbs over it and serve. Salsify may be cooked the same way.—Mrs. S. T.
To Cook Parsnips.
Boil the parsnips till thoroughly done. Serve with salt, pepper, butter, and cream; or mash the parsnips, mix with an egg batter, and season as before.
To Cook Salsify.
Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash and season with pepper, salt, bread crumbs, butter, and milk. Put in a dish and bake brown.—Mrs. A. P.
To Stew Salsify.
Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. Throw in a saucepan with
1 teacup vinegar.
1 teacup water.