— boiled.—When to be served plainly boiled only just wash, and well brush them, but do not cut them; lay them into a pan, and pour over them just sufficient boiling water to cover them; watch this reboil, then draw the pan to the side, and let the parsnips simmer till quite tender, which will take about an hour and a half. Let the water put on with the parsnips reduce until, when they are cooked, there should scarcely be any water left in the pan. Never add any water during the cooking. Cooked thus, parsnips will possess a rich, creamy taste, and will be found as wholesome as they are nourishing.