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Fricassee of Parsnips

Scrape the parsnips and boil them in milk until tender. Take out and cut them in four pieces if they are large; add a piece of butter the size of a walnut, also salt and pepper to the milk they were boiled in, thicken with a very little cornstarch or flour; put the parsnips back in the dressing and let them simmer about forty minutes. - Mrs Sada Ballard.