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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 tea-cupful of the mashed parsnip with a quart of hot milk, add a tea-spoonful 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. These cakes should be eaten hot. They do not taste of the parsnips. Time, some hours to rise; about twenty minutes to bake. Probable cost, 1s, for this quantity. Sufficient for six or eight persons.