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Parsnip Fritters

Take three large parsnips; three tablespoons of flour; one tablespoon of butter (melted); two eggs; one cup of milk; one teaspoon of salt. Boil the parsnips until tender, grate fine or mash them well, and pick out all the fibrous parts. Beat the eggs light, and stir them into the parsnips, beating hard until the whole is well mixed. Then add the butter, which should be measured after it is melted, and then the milk, salt and flour. Fry in deep fat. その