Miscellaneous Assortment.
Scalloped Parsnips.

Six medium parsnips, 2 tablespoons butter, 2 tablespoons flour, ½ cup milk, ½ cup parsnip water, 1 cup stale breadcrumbs.

Scrub and place parsnips in a saucepan. Cover with cold water. Add salt in the proportion of one teaspoon to a quart of water. Cover and simmer from 20 to 30 minutes, till tender. Drain and scrape off outer skin, split lengthwise and remove woody core.

Place in a casserole (or substitute). Melt butter in a saucepan. Stir in flour. When frothy, stir in milk, mixed with parsnip water, by degrees. Stir till boiling. Pour over the parsnips and cover with crumbs. Dab with butter.

Bake in a moderate oven until crumbs are golden brown. Serve with grilled steak or cold roast beef or veal.