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New England cookbook, 1855-1934
Page 106
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To cook parsnips Scrape the parsnips, wash & skin them lengthwise; boil in just water enough to cover them till thoroughly done. Then put in a piece of butter, with a little salt & pepper. Beat up an egg with a spoonful of flour & pour over them; they are then ready to dish up - Parsnips are likewise very good, split once & roasted with pork in the dripping pan. To clean black satin In a quart of water boil three pounds of potatoes to a pulp. Strain the water through a sieve & brush the satin with it upon a board or table. The material is not to be wrung but folded down in a cloth for three hours & then ironed on the wrong side
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To cook parsnips Scrape the parsnips, wash & skin them lengthwise; boil in just water enough to cover them till thoroughly done. Then put in a piece of butter, with a little salt & pepper. Beat up an egg with a spoonful of flour & pour over them; they are then ready to dish up - Parsnips are likewise very good, split once & roasted with pork in the dripping pan. To clean black satin In a quart of water boil three pounds of potatoes to a pulp. Strain the water through a sieve & brush the satin with it upon a board or table. The material is not to be wrung but folded down in a cloth for three hours & then ironed on the wrong side
Szathmary Culinary Manuscripts and Cookbooks
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