Boil tender, mash smooth and fine, picking out the woody bits.
For three large parsnips allow two eggs, one cup rich milk, one
tablespoonful butter, one teaspoonful salt, three tablespoonfuls flour.
Beat the eggs light, stir in the mashed parsnips, beating hard; then
the butter and salt, next the milk, lastly the salt. Fry as fritters,
or as griddle-cakes.