When it has risen to twice its original size, knead some more flour into it, and let it rise again; make it into small round cakes a quarter of an inch thick, and place these on buttered tins.

Let them stand before the fire a few minutes, and bake them in a hot oven.

They do not taste of the parsnip.

Time, some hours to rise; about twenty minutes to bake.
PEAS, GREEN .-- By far the best and nicest way of cooking green peas when served as a course by themselves is to stew them gently in a little butter without any water at all, like they do in France.

The peas are first shelled, and then placed in a stew-pan with a little butter, sufficient to moisten them.