To Mash Parsnips
Boil tender; scrape them; then mash into a stewpan, with a little cream, a good piece of butter, pepper, and salt.
To Keep Green Peas
Shell, and put them into a kettle of water when it boils: give them two or three warms only, and pour them into a colander. When the water drains off, turn them on a dresser covered with cloth; pour them on another cloth to dry perfectly: then bottle them in widemouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork; rosin it down, and keep in a cellar, or in the earth, as ordered for gooseberries. Boil them, with a bit of butter, a spoonful of sugar, and a bit of mint, till tender, when to be used.