Cassell's dictionary of cookery

parsnips in salted water until quite tender. Drain them, beat them to a pulp, and then squeeze the water from them as much as possible. Bind them together by mixing smoothly with them an egg and a dessert-spoonful of flour. Make them into oval cakes with a spoon, and fr>' in hot dripping until they are lightly browned on both sides. Drain them on an inverted sieve, and servo neatly piled on a hot napkin. Time to boil the parsnips, an hour or more ; to fry them, a few minutes. Probable '• cost, 6d. Suificient for five or six persons. i Parsnip Pudding. — Wash, scrape, and boil four or five large parsnips, mash them, and press them through a colander. Stir in with them a little grated nutmeg, or any other ' flavouring, one ounce of fresh butter, and four ^ell-beaten eggs, together with two tablespoonfuls of brandy, if approved. Butter a [ pie-dish, pour in the mixture, and strew tinely- I grated bread-crumbs thickly over ; divide one j ounce of butter into small pieces, and place these here and there upon the pudding. Bake > in a modeiate oven, and servo with sweet sauce. | This pudding may be boiled instead of baked. When this is done, the mould into which the I mixture is put should be thickly lined with 1 finely-grated bread-crumbs before the pudding ; is put in. Time, about an hour and a half to bake ; an hour and a quarter to boU. Probable cost, Is., exclusive of the brandy. Sufficient for five or six persons. I Parsnip Soup. — Put half a dozen sliced j parsnips into a stewpan, with two onions, half a dozen sticks of celery, and two quarts of good light-coloured stock. Stew the vegetables until they are tender, then drain them, press thorn through a coarse sieve, and return the i puree to the soup. Let it boil, flavour with a little salt and pepper, or cayenne, and serve very hot. It ought to be as thick as peas soup. The excessive sweetness of parsnip soup may be corrected by the addition of a little tomato, or a table-spoonful of chilli vinegar. Time, about two hours to stew the vegetables. Probable cost, lOd. per quart. Sufficient for five or six persons. Parsnip Wine. — This beverage is highly spoken of by those who are accustomed to home-made wines. Clean and quarter the roots, carefully remove any spongy or decayed portions from them, and cut them into pieces about four inches long. After they are thus prepared, weigh them, and boil them, allowing four or five pounds of the roots to each gallon of water. When they are tender, without being pulpy, leave the lid off the copper for a short time, to allow the strong aromatic odour which will arise to escape, then strain the liquid through a hair sieve into a tub, and be careful in doing so not to bruise the roots. Add immediately half an ounce of powdered white argol to each gallon of wine, and when it has been stirred a few minutes, introduce three pounds of loaf sugar, and stir again until the latter is dissolved. Leave the liquid uncovered