Parsnips Stewed

Wash, pare and split in two, or if large, cut in slices. Neither carrots or parsnips should be boiled, whole, as the outside is done too much before the inside is tender. Boil until soft in just water enough to keep from burning. Then stir in sweet milk. Dredge in a little flour. Add a goodly lump of butter. Season with pepper and salt, and let simmer fifteen minutes. Some cooks serve parsnips with a simple white sauce.

Parsnips Browned

Pare, cut in pieces lengthwise and steam an hour. Then bake in a hot oven with a little salt and meat dripping until brown; baste occasionally with the dripping. Drain and serve. Cold boiled parsnips sliced may be baked in the same way, or they may be dipped in flour and fried in butter, turning when one side is brown, or dip in a fritter batter, and fry in butter or dripping.