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Classic
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page 178
gill of cream, add half a teaspoon white sugar, bring to a boil, pour in the
peas, keep the pan moving for 2 minutes, until well heated when serve hot.
Fried parsnips.
Scrape and slice them lengthwise, about 1/4 inch thick, and fry brown in a
little butter or clear beef drippings; if previously boiled, they will fry
sooner, or the remnants of those boiled for dinner may be used.
Boiled parsnips.
Wash and scrape them, and remove any black spots or blemishes and if quite
large, quarter the thick part. Put them into boiling water, salted with 1
heaping tablespoon to 1/2 gallon water; boil rapidly until tender, drain, and
serve in a vegetable dish; are usually served with salt fish, boiled pork or
beef.
Stewed parsnips.
Wash, scrape and slice 1/2 inch thick, put in a frying-pan with half a pint hot
water
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