Creamed Parsnips.
Boil, scrape, and slice lengthwise. Have ready in a saucepan a great spoonful of butter, with pepper and salt. Put in the parsnips, shake and turn until very hot; lay the parsnips upon a dish; add to the sauce three tablespoonfuls of cream, or four of milk, in which has been rubbed a teaspoonful of flour. Boil up briskly, and pour over the sliced vegetable.