Escalloped Parsnips

To one pint of boiled and mashed parsnips add one tablespoon of butter, a teaspoon of salt, a dash of pepper, and two tablespoons of milk. Mix the ingredients; turn into a buttered dish; cover with bread crumbs, dot with butter, and brown in the oven.

Escalloped Parsnips

(Mrs. Rorer)

Four good sized parsnips, one-half a cup of bread crumbs, one tablespoon of flour, one-half a pint of milk, one tablespoon of butter, one-half a teaspoon of salt, one saltspoon of pepper, two tablespoons of chopped onions. Scrape and boil the parsnips; when tender, cut them into blocks. Make a cream sauce from the butter, flour, and milk; add the salt and pepper. Put a layer of the cream sauce in the bottom of the baking dish, then a layer of parsnips, a sprinkling of onions, and so continue until the dish is full, having the last layer sauce. Dust with fine bread crumbs.

Parsnip Spheres

Boil the parsnips till tender; drain and mash, or put through a colander. Season well with butter, salt and pepper. Flour the hands and form the parsnips into spheres. Roll in flour and fry in dripping in a frying pan until a nice brown on both sides. If preferred, a well beaten egg and one tablespoon of flour may be added with the butter, salt, and pepper. Good with roast beef.