Fried Parsley

Choose fresh green parsley. Wash and dry it in a cloth, and leave on a sieve until ready to fry. After frying croquettes, etc., with which parsley is to be served, allow the oil to cool a little, then put the parsley into a frying basket, and fry until crisp. It must not brown; it will only take a few seconds. Drain on paper and use. If a basket is not used, the parsley should be tied with a piece of string, leaving it long enough to lift out. - Mrs. Joseph King, Kenilworth, 111.

Baked Parsnips

Boil parsnips until tender, drain, and Mash, add a generous lump of butter, pepper and salt to taste; butter a baking-dish, cover the bottom with a layer of bread crumbs, put in parsnips, cover with a layer of crumbs, and brown in the oven. Parsnips baked with pork have a delicious flavor. - Mrs. Frank H. Thorp, 4731 Kenmore Ave., Chicago, 111.

Parsnip Balls

Mash and season boiled parsnips. Remove from the fire, and before it cools add 1 well-beaten egg. When cold make into balls about half the size of an egg. Dip into beaten egg, then in bread crumbs. Fry a pale brown in boiling lard or Ko-nut. - Mrs. E. D. Kelley, Winnetka, 111.

Boiled Parsnips In Sauce

Wash and scrape 6 or 7 parsnips, cut them in halves lengthwise, and put them in cold water for 1/2 an hr. Drain them, and put them in a saucepan of boiling water, containing 1 teaspoon of salt, and let them boil for about 3/4, of an hr. While they are finishing cooking, prepare a sauce, with 1 tablespoon of butter, and 1 tablespoon of flour rubbed together, and put in a saucepan over the fire. When melted and smooth, add a spoonful at a time, some of the stock in which the parsnips are cooking, until about 2 cups have been used; stir until well thickened, but not paste-like, season with salt and pepper, and pour over the parsnips, after draining them. - Mrs. Minnie E. Thorpe, 2730 Calumet Ave., Chicago, 111.

Parsnip Cakes

Grate raw parsnips to make a cupful, add 1 cup fine bread crumbs, 2 beaten eggs, a piece of butter, and salt and pepper. Moisten with sweet milk, form into cakes, and fry brown in hot butter. - Mrs. Frank E. Daily, 4133 Kenmore Ave., Chicago, 111.

Creamed Parsnips

Peel, cut fine, and boil in salted water the desired amount of parsnips. Drain and pour into a vegetable dish, and cover with a cream sauce made with 1 cup milk, lump of butter size of a walnut. - Mrs. Lighthart, 811 N. 19th Ave,, Maywood, 111.

Parsnip Croquettes

Mash up left-over parsnips, add a little mashed potatoes, and mix with cracker or bread crumbs. Form and drop into hot fat. - Jane Parker, 803 S. 2nd Ave., May-wood, 111.

Delicious Parsnips

Peel parsnips, wash, cut into cubes, and boil in sufficient water to cover them until tender. Place in the oven a dish, in which put a good-sized lump of butter, let gradually melt, and when parsnips are cooked, drain, season with pepper and salt, place in a vegetable dish, and pour over them the melted butter, and serve hot. - Fred A. Daley, 6361 Sheridan Road, Chicago, 111.

Fried Parsnips

Boil parsnips until tender in salt water, or use cold, left-over parsnips, roll in egg and cracker crumbs and fry in deep fat. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

Parsnip Fritters

Boil the parsnips, and when tender take off the skin and mark them fine; add a tablespoon of flour, and a beaten egg; make into small cakes with a spoon, and put into boiling hot lard or beef drippings in a hot frying-pan. When fried a delicate brown, put on a dish, pour a little of the fat over, in which they were fried, and serve hot. - Mrs. Amelia Edison, 4356 Berkeley Ave., Chicago, 111.

Escalloped Parsnips

Mash enough boiled parsnips to make a pt. Add 2 tablespoons each of butter and cream, 1 egg, well beaten, and a pinch of salt and pepper. Put into a buttered baking-dish, alternate layers of parsnip and crumbs, having crumbs on the top. Melt a tablespoon of butter in 1/4 of a cup of milk, season with salt and pepper, and pour over the parsnips. Bake until brown, and serve in the baking-dish. The layers of crumbs and the milk may be omitted. - Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111.

Parsnips Stewed With Bacon

Peel 1/2 a doz. parsnips and boil with 6 thin slices of bacon. - Let the water boil away, and fry down to a rich brown. Serve with bacon. - Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111.