The stringy part will have to be left behind.

Mix the pulp with a little butter, pepper, and salt; make this hot, and serve.

A little cream is a great improvement.
PARSNIP CAKE .-- Boil two or three parsnips until they are tender enough to mash, then press them through a colander with the back of a wooden spoon, and carefully remove any fibrous, stringy pieces there may be.

Mix a teacupful of the mashed parsnip with a quart of hot milk, add a teaspoonful of salt, four ounces of fresh butter, half a pint of yeast, and enough flour to make a stiff batter.

Put the bowl which contains the mixture in a warm place, cover it with a cloth, and leave it to rise.