Parsnip balls.—Wash, peel, and boil some parsnips from one to one and a-half hours, according to their size; when tender drain and mash them with a wooden spoon. Now put two breakfastcupfuls of the mashed parsnips into a pan with one teaspoonful of salt, two tablespoonfuls of butter, the same of cream, and a dash of pepper, mix this all well, and stir it over the fire till bubbling; then lift the pan from the fire, stir in one whole egg, and let it stand till cold, when you roll the mixture into balls in your well-floured hands, egg and breadcrumb them, and fry a golden brown in plenty of hot fat, then drain well, and serve very hot.