Parsnips, Fried.—Boil some full-grown parsnips till they are tender, cut them into slices, pepper and salt them, dip them into beaten-up egg, and cover them with bread-crumbs, and fry these slices in some smoking hot oil till they are a nice brown colour.

Parsnips, Mashed.—When parsnips are very old they are best mashed. Boil them for an hour or more, then cut them up and rub them through a wire sieve. The stringy part will have to be left behind. Mix the pulp with a little butter, pepper, and salt; make this hot, and serve. A little cream is a great improvement.

Parsnip Cake.—Boil two or three parsnips until they are tender enough to mash, then press them through a colander with the back of a wooden spoon, and carefully remove any fibrous, stringy pieces there may be. Mix a teacupful of the mashed parsnip with a quart of hot milk, add a teaspoonful of salt, four ounces of fresh butter, half a pint of yeast, and enough flour to make a stiff batter. Put the bowl which contains the mixture in a warm place, cover it with a cloth, and leave it to rise. When it has risen to twice its original size, knead some more flour into it, and let it rise again; make it into small round cakes a quarter of an inch thick, and place these on buttered tins. Let them stand before the fire a few minutes, and bake them in a hot oven. They do not taste of the parsnip. Time, some hours to rise; about twenty minutes to bake.

Peas, Green.—By far the best and nicest way of cooking green peas when served as a course by themselves is to stew them gently in a little butter without any water at all, like they do in France. The peas are first shelled, and then placed in a stew-pan with a little butter, sufficient to moisten them. As soon as they are tender, which will vary with the size and age of the peas, they can be served just as they are. The flavour of peas cooked this way is so delicious that they are nicest eaten with plain bread. When old peas are cooked this way it is customary to add a little white powdered sugar.

Peas, Green, Plain Boiled.—Shell the peas, and throw them into boiling water slightly salted. Keep the lid off the saucepan and throw in a few sprigs of fresh green mint five minutes before you drain them off. Young peas will take about ten to twenty minutes, and full-grown peas rather longer. Serve the peas directly they are drained, as they are spoilt by being kept hot.