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Creamed Parsnips

Scrape and boil till tender six mediumsized parsnips. Slice lengthwise, put back in skillet over fire and dress with two tablespoons butter, pepper and salt to taste, and add a little finely minced parsley. Stir until butter boils. Remove parsnips and lay in serving dish. Add to butter, three tablespoons cream in which has been dissolved a good pinch of cornstarch, allow to boil up well once, and pour over parsnips.