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Parsnips, Mashed

Scrape and boil four or five parsnips in salted water until quite tender, then drain them, mash them, and press them through a colander. Put them into a stewpan, with two or three table-spoonfuls of cream; failing this, of milk, thickened with a small tea-spoonful of flour and a little butter. Stir the parsnips over the fire until the liquid is absorbed and they are quite hot; then turn them into a tureen, and serve immediately. Time to boil, from three-quarters of an hour to an hour and a half, according to age and size. Probable cost, 9d. Sufficient for five or six persons.