Parsnips, No. 3
160. Boil them as directed in No. 1, when done mash them, season with pepper and salt, and a small piece of butter.
Parsnips, No. 4
161. Boil them as in No. 1, slice, flour and fry them of a light brown in some hot lard.
Parsnips Stewed
162. Put on a piece of pickled pork and boil until it is about half done or a little more. Then scrape and wash your parsnips, put them on in as little water as will keep them from burning, then add the pork; when the parsnips are soft dish them.