CREAMED PARSNIPS. Parsnips are sometimes cut into dice and then served with a cream, sauce. When it is desired to prepare them in this way, the accompanying directions should be carefully followed.

• 2 c. diced parsnips
• 2 Tb. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper
• 1 c. milk

Clean and scrape the parsnips and cut them into dice 1/2 inch in size. Put these to cook in sufficient boiling salted water to cover, cook until they may be easily pierced with a fork, and then drain. Melt the butter in a double boiler, and add the flour, salt, and pepper. Stir in the hot milk, and cook until the mixture thickens. Pour this sauce over the parsnips, heat together for a few minutes, and serve.

Note This can also be made with Cauliflower or Celery.

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