BAKED PARSNIPS.--Wash, thoroughly, but do not scrape the roots;
bake the same as potatoes. When tender, remove the skins, slice, and
serve with cream or an egg sauce prepared as directed for Parsnips with
Egg Sauce. They are also very nice mashed and seasoned with cream. Baked
and steamed parsnips are far sweeter than boiled ones.

BAKED PARSNIPS NO. 2.--Wash, scrape, and divide; drop into boiling
water, a little more than sufficient to cook them, and boil gently till
thoroughly tender. There should remain about one half pint of the liquor
when the parsnips are done. Arrange on an earthen plate or shallow
pudding dish, not more than one layer deep; cover with the juice, and
bake, basting frequently until the juice is all absorbed, and the
parsnips delicately browned. Serve at once.

BOILED PARSNIPS.--Clean, scrape, drop into a small quantity of
boiling water, and cook until they can be easily pierced, with a fork.
Drain thoroughly, cut the parsnips in slices, and mash or serve with a
white sauce, to which a little lemon juice may be added if desired.

BROWNED PARSNIPS.--Slice cold parsnips into rather thick pieces,
and brown as directed for browned potatoes.

CREAMED PARSNIPS.--Bake or steam the parsnips until tender; slice,
add salt if desired, and a cup of thin sweet cream. Let them stew slowly
until nearly dry, or if preferred, just boil up once and serve.

MASHED PARSNIPS.--Wash and scrape, dropping at once into cold water
to prevent discoloration. Slice thinly and steam, or bake whole until
perfectly tender. When done, mash until free from lumps, removing all
hard or stringy portions; add salt to taste and a few spoonfuls of thick
sweet cream, and serve.

PARSNIPS WITH CREAM SAUCE.--Bake as previously directed. When
tender, slice, cut into cubes, and pour over them a cream sauce prepared
as for Turnips with Cream Sauce. Boil up together once, and serve.

PARSNIPS WITH EGG SAUCE.--Scrape, wash, and slice thinly, enough
parsnips to make three pints; steam, bake, or boil them until very
tender. If boiled, turn into a colander and drain well. Have ready an
egg sauce, for preparing which heat a pint of rich milk or very thin
cream to boiling, stir into it a level tablespoonful of flour rubbed
smooth with a little milk. Let this boil a few minutes, stirring
constantly until the flour is well cooked and the sauce thickened; then
add slowly the well-beaten yolk of one egg, stirring rapidly so that it
shall be well m