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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

FRIED PARSNIPS #1

Pare and slice parsnips and fry in lard just the same as raw potatoes.

Sister M. C. Whitesel, Wayside, Wash.
 

FRIED PARSNIPS #2

Pare parsnips and cut lengthwise; boil in salt water until tender, take out, and drain; roll in flour and fry in hot butter. until nicely browned.

Sister Mary E. Shafer, Trotwood, Ohio.