Fried Parsnips

Ingredients

• one-third inch in thickness
• pepper
• salt

Directions

1. Scrape the parsnips and boil gently until tender, usually an hour; drain, and when cold cut them into long thin slices about one-third inch in thickness; season each slice with salt and pepper; dip in melted butter and flour and fry in hot fat until both sides are thor- oughly browned; drain well, and serve.

2. ASPARAGUS.

3. Wash thoroughly; scrape off the outer skin; tie into bundles; cover with boiling, slightlv salted water, and boil for fifteen

4. minutes, or until the asparagus is tender; drain; season with pepper, salt and butter, or pour a white sauce over it and serve on toast. Asparagus may be served cold with a mayonnaise dressing-. The water in which the asparagus is boiled can be used for soup.

5. Remove the strings; cut into inch pieces; wash and cook in boiling- salted water for two or three hours, or until the beans are tender; drain; season with butter, pepper and salt; when very young they will cook in much shorter time.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.