THE VEGETABLE GARDEN 



STEWED PARSNIPS 



After washing and scraping the parsnips, cut 

 into slices about half an inch thick. Put them in a 

 saucepan of boiling water containing just enough 

 to barely cover them; add a tablespoonful of but- 

 ter, pepper and salt, and cover closely. Cook them 

 until the water has cooked away, watching care- 

 fully and stirring often to prevent burning, until 

 they are soft. When they are done, they will be of 

 a creamy, light straw-colour and deliciously sweet, 

 retaining all the goodness of the vegetable. 



PARSNIP FRITTERS 



Boil four or five parsnips; when tender, take off 

 the skins and mash them fine; add to them a tea- 

 spoonful 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 which have 

 been moulded into small cakes with a spoon; when 

 one side is a delicate brown, turn the other; when 

 both sides are done, put them on a dish, and a very 

 little of the fat in which they were fried poured 

 over them, and serve hot. These resemble very 



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