New-York tribune., 1918-05-05
'arsnlps-The Despisea
flashed Brown Parsnips

Chop cold cooked parsnips coarsely. add salt
ana ana pepper to taste, then two tablespoons of
milk (thls to give a richer brown when fin
ished). Mix lightly and turn into irving inc
pan In which has been melted two TABLESPOONS
of oleo or other fat Push to the side of the
pan in mound, and cook until brown
Escalloped Parsnips
These are delicious and very "different"
Dice or slice cooked and peeled parsnips (be
careful and do not boil until "mushv" any
parsnips which to be recooked), and put
in a. shallow buttered baking dis1-glass is
prettlest-with alternate layers of a nicely
seasoned cream sauce. Put grated cheese on
top and brown quickly in good oven. IF
cheese is not liked, cover with fine crumbs
dotted with butter.
Parsnip and Potato Escalop
Put in buttered baking dish alternate
layers OF thlnly sliced potatoes and parsnips.
sprlnkllng over each layer of potato salt,
pepper. and little finely minced onion Put
dots OF margarine or butter over the top lust
cover with milk, and bake in good oven until
vegetables are tender and top delicate brown,
Cover the first part of the time
Parsnip Chowder
Cold. slaw, lettuce or any other delicate
green" salad, should accompany or follow this
chowder, and with simple pudding makes a
satisfactory and enjoyable meatless meal.
Cut IN quarter-inch dice two good sized
slices OF fat salt pork and fry until delicate
brown in the kettle in which the chowder is to
equal amounts of peeled and sliced uncooked
parsnlps and potatoes, pint or more if
wished, of each, and two medium sized onions
finely minced. Over each layer sprinkle pepper
ana salt Cover with boiling water, and let
simmer until vegetables are tender, about one
half to three-fourths of an hour. Then add
pint to quart Of hot milk, let just come to a
ooll ana tn thlcken slightly with heaping table
spoon each OF flour and butter melted together
Let simmer two or three minutes, and pour
over half dozen split crackers or serve the
crackers dry.
Parsnip Soup
Feel and slice enough parsnips for the soup
and next days use as a vegetable and cook in
enough salted water to just cover during the
process. Drain and use the water (about one
cup) as the basis of the soup, to which add
one quart of milk. When warm, but not hot
thicken with two tablespoons each of flour and
putter melted together, and let just come to
boil Make in the inside of a double boiler
which now place in the outer part Rub
enough OF the cooked parsnip to make half a
cup OF pulp through a puree strainer, and add
70 me soup. Beat with the egg beater season
and little grated onion and serve with hot
toasted crackers.
Combination Cakes
Take equal parts of mashed potato and
mashed or strained parsnips. add beaten erp
ana puEter, salt and pepper to TASTE form into
small nat cakes, and dip lightly in flour and
saute IN hot fat until a rich brown.
IN cooking parsnips for any use, scrub care
fully, but do not peel unless the recipe sug-
gests 1t, After cooking plunge into cold water
ana the SKINS slip off easily. Young and ten
der parsnips may be mashed, chopped or pre-
pared pare in any way. Older, tougher ones should
move the tough, woody portion, if the recipa
calls for pulp only. If to be used il n;acas. cut
out tha middle if hard.