ROOT VEGETABLES 



mound of earth and boards to shed rain, but the 

 cellar will be found more convenient, as in case of 

 severe weather it will be found almost as difficult 

 to get into the heaps as to dig the roots from the 

 open ground. 



The best variety to plant is the Large Sugar or 

 Hollow Crown, and one ounce of seed will plant 

 one hundred feet of drill. 



DIRECTIONS FOR COOKING PARSNIPS 

 BOILED PARSNIPS 



Wash, scrape, and split them. Put them in a pot 

 of boiling water; add a little salt and boil till quite 

 tender, which will be in from two or three hours, 

 according to their size. Dry them in a cloth when 

 done and pour melted butter or white sauce over 

 them in the dish. Serve them with any sort of 

 boiled meat or with salt codfish. 



Parsnips are very good baked or stewed with 

 meat. 



FRIED PARSNIPS 



Boil tender in salted water ; scrape, cut into long 

 slices, dredge with flour; fry in hot lard or drip- 

 pings, or in butter and lard mixed, until quite 



brown. Drain on a wire sieve and serve. 



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