them in a cloth when
done and pour melted butter or white sauce (see SAUCES) over them in
the dish. Serve them up with any sort of boiled meat or with salt cod.

Parsnips are very good baked or stewed with meat.

FRIED PARSNIPS.

Boil tender in a little hot water salted; scrape, cut into long
slices, dredge with flour; fry in hot lard or dripping, or in butter
and lard mixed; fry quite brown. Drain off fat and serve.

Parsnips may be boiled and mashed the same as potatoes.

STEWED PARSNIPS.

After washing and scraping the parsnips slice them about half of an
inch thick. Put them in a saucepan of boiling water containing just
enough to barely cook them; add a tablespoonful of butter, season with
salt and pepper, then cover closely. Stew them until the water has
cooked away, watching carefully and stirring often to prevent burning,
until they are soft. When they are done they will be of a creamy light
straw color and deliciously sweet, retaining all the goodness of the
vegetable.

PARSNIP FRITTERS.

Boil four or five parsnips; when tender take off the skin and mash
them fine; add to them a teaspoonful of wheat flour and a beaten egg;
put a tablespoonful of lard or beef drippings in a frying pan over the
fire, add to it a saltspoonful of salt; when boiling hot put in the
parsnips; make it in small cakes with a spoon; when one side is a
delicate brown turn the other; when both are done take them on a dish,
put a very little of the fat in which they were fried over and serve
hot. These resemble very nearly the taste of the salsify or oyster
plant, and will generally be preferred.

CREAMED PARSNIPS.

Boil tender, scrape and slice lengthwise. Put over the fire with two
tablespoonfuls of butter, pepper and salt and a little minced parsley.
Shake until the mixture boils. Dish the parsnips, add to the sauce
three tablespoonfuls of cream or milk in which has been stirred a
quarter of a spoonful of flour. Boil once and pour over the parsnips.

STEWED TOMATOES.

Pour boiling water over a dozen sound ripe tomatoes; let them remain
for a few moments; then peel off the skins, slice them and put them
over the fire in a well-lined tin or granite-ware saucepan. Stew them
about twenty minutes, then add a tablespoonful of butter, salt and
pepper to taste; let them stew fifteen minutes longer and serve hot.
Some prefer to thicken tomatoes with a little grated bread, adding a
teaspoonful of sugar; and others who lik