Baked Potatoes.
Bake in a steady oven until soft; wipe, and send to table without peeling them.
Creamed Parsnips.
Boil tender, scrape and slice lengthwise. Put over the fire with two tablespoonfuls of butter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarterspoonful of flour. Boil once, and pour over the parsnips.