ery easily. Requires about one and a half hours to cook and brown
nicely. Remove the vegetables and thicken the gravy with a little flour;
add pepper and salt, and a small lump of butter. Serve pork and
vegetables on a large, deep platter and pour over the gravy.

FRIED PARSNIPS.

Scrape and wash parsnips, cut off the small end and cut the thick part
into half-inch-thick slices. Put them in boiling water with a
tablespoonful each of salt and sugar. Boil an hour or until nearly done
and drain; beat two eggs, four tablespoonfuls of flour and half a pint
of milk together, season with salt and pepper. Dip the slices of parsnip
into the batter, then in bread crumbs and fry in boiling lard or
drippings until a golden brown. Pile them in a heap on a napkin and
serve very hot.

PARSNIP FRITTERS.

Scrape and halve the parsnips, boil tender in salted water, mash smooth,
picking out the woody bits; then add a beaten egg to every four
parsnips, a tablespoonful of flour, pepper and salt to taste, and enough
milk to make into a thin batter; drop by the tablespoonful into hot
lard, and fry brown. Drain into a hot colander and dish.

MASHED PARSNIPS.

Boil parsnips tender in salted water, drain and mash them through a
colander. Put the pulp into a saucepan with two or three tablespoonfuls
of cream and a small lump of butter rubbed in flour, stir them over the
fire until the butter is melted and serve.

MOCK OYSTERS.

Use three grated parsnips, three eggs, one teaspoonful of salt, one
teacupful of sweet cream, butter half the size of an egg, three
tablespoonfuls of flour. Fry as pancakes.

PARSNIP PUFFS.

Take one egg, well beaten, and add (without stirring until the
ingredients are in) one teacupful each of cold water and flour, one
heaping teaspoonful of baking powder, half a teaspoonful of salt, one
teacupful of well-mashed, boiled parsnips; stir very lightly and only
enough to mix. Do not let it stand long. Drop by the tablespoonful into
hot, melted fat in a frying pan, and cook until a delicate brown.

CHICAGO RECORD.

AMBUSHED PEAS.

[Illustration]

Cut the tops off of biscuits or buns twenty-four hours old. Scoop out
the inside and put both shells and tops into the oven to crust. Pour
into them peas after they have been boiled and mixed with a cream sauce
to which an egg has been added, also minced parsley or mint if liked.
Cover carefully with the tops and serve hot.

BOILED PEAS.

Do not she