Parsnip

“ If the parsnip had no other names among the Greeks and the Romans, it must have been very little used by them; for it is mentioned only by Dioscorides and Pliny. At present we know that it forms excellent fodder for black cattle, sheep and swine.
It needs however excite little wonder that it is so difficult to discover these plants in the works of the Greeks and the Romans. They all belong to one natural order, the species of which can with difficulty be distinguished by the most expert botanist. ”

“ Parsnip Boutonniere.—The candied parsnip forms the basis of one of the most decorative of all boutonnieres. For each of them have ready, besides a supply of the parsnips, candied as above, artificial fern, sometimes sold under the name "imitation air plant," a lace mat, a number twenty-two wire, and one yard of ribbon one-half inch [96] wide, the preferred color. ”

“ Parsnips, Mashed.—When parsnips are very old they are best mashed. Boil them for an hour or more, then cut them up and rub them through a wire sieve. 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. ”

“ Only very young parsnips are satisfactory for cooking. After washing, they may be cooked whole, or peeled and cut in small pieces before boiling. In the first instance, three-quarters of an hour should be allowed for boiling; in the second, about fifteen minutes. If cooked whole, the parsnips should be peeled and sliced after boiling. Plain seasoning should be used, and, if desired, the slices of parsnip may be browned in butter in the frying-pan after boiling.
Peas
Shell the peas, and soak in cold water for an hour. Drain, put in a saucepan, and add a little boiling water. ”

“ 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. 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. ”

“ PARSNIP PATTIES 6 or 7 parsnips 1 tablespoon butter or shortening 2 eggs 1⁄2 cup bread crumbs, dry 1 teaspoon sugar 1⁄2 teaspoon salt little pepper milk
Boil parsnips in salted water. When soft, peel and remove the core then mash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and the white of the other, beaten. Mix well and form into cakes. Beat the remaining egg yolk with a little milk added. ”

“ Parsnips, are a valuable root, cultivated best in rich old grounds, and doubly deep plowed, late sown, they grow thrifty, and are not so prongy; they may be kept any where and any how, so that they do not grow with heat, or are nipped with frost; if frosted, let them thaw in earth; they are richer flavored when plowed out of the ground in April, having stood out during the winter, tho' they will not last long after, and commonly more sticky and hard in the centre. ”

“ In food value, parsnips are somewhat higher than other root vegetables, containing a large amount of carbohydrate, which occurs in the form of sugar. Although they are wholesome and nourishing, they have a peculiar, sweetish flavor that is due to the volatile oil they contain and is objectionable to some persons. Still, those who are fond of this flavor find that parsnips afford an excellent opportunity to give variety to the diet, for they may be prepared in a number of ways, most of which are similar to the ways in which carrots are cooked. ”

“ I advise my men to raise each a large bed of parsnips. They are very nourishing, and very profitable. Sixpenny worth of seed, well sowed and trod in, will produce more meals than four sacks of potatoes; and, what is material to you who have so little ground, it will not require more than an eighth part of the ground which the four sacks will take. Providence having contrived by the very formation of this root that it shall occupy but a very small space. Parsnips are very good the second day warmed in the frying pan, and a little rasher of pork, or bacon, will give them a nice flavor. ”

“ The best way to cook them, is to scrape and split them in two, put them in a stew pan with the flat side down, pour on boiling water enough to cover them, when done take them up, and butter them. Many people boil parsnips whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. ”

“ Take a middling sort of parsnips, not over thick, boil them as soft as you would do for eating, peel and cut them in two the long way; you must only fry the small ends, not the thick ones; beat three or four eggs, put to them a spoonful of flour, dip in your parsnips, and fry them in butter a light brown have for your sauce a little vinegar and butter; fry some slices to lie round about the dish, and to serve them up. ”

“ If the parsnips are smooth-skinned, fresh, and too small to need dividing, they need only be washed thoroughly before cooking, as the skins can be easily removed by rubbing with a clean towel. Reject those that are wilted, pithy, coarse, or stringy. Large parsnips should be divided, for if cooked whole, the outside is likely to become soft before the center is tender. ”

“ Parsnips have an advantage over many vegetables in that they have excellent keeping qualities and are particularly hardy, being able to withstand considerable freezing and thawing when they are left in the ground during the winter. However, as they grow older, they develop a woody texture, as do beets and turnips, and so at the end of the winter require longer cooking than at the beginning. ”

“ Are not so much used as they deserve; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size: to be sent to table with salt fish, boiled beef, &c. When young, large, [163] and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle.
Parsnips,— (No. 128.)
Are to be cooked just in the same manner as carrots. They require more or less time according to their size ”

“ Boil the parsnips till thoroughly done. Serve with salt, pepper, butter, and cream; or mash the parsnips, mix with an egg batter, and season as before.
To Cook Salsify.
Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash and season with pepper, salt, bread crumbs, butter, and milk. Put in a dish and bake brown.—Mrs. A. P.
To Stew Salsify.
Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. Throw in a saucepan with
1 teacup vinegar. ”

“ And the Parson echoed, “Yea, by Zeus.”
The Parson was just the same old parson he was the day he first struck West Point. Frequent hazings had not robbed him of his quiet and classic dignity; and still more frequent battles with “the enemy” had not made him a whit less learned and studious. He was from Boston, was Parson Stanard, and he was proud of it. Also, he was a geologist of erudition most astoundingly deep. He had a bag of most wonderful fossils hidden away in his tent, fossils with names as long as the Parson’s venerable and bony legs in their pale green socks. ”

“ At sight of Old Weaver, Parson took his churchyard dust and boldly threw it in the face of the vision, and afore you could cross your heart the shadow had turned into a gert black dog—so dark as night. The poor beast whimpered and yowled something cruel, but Parson was short and stern with it, well knowing you can't have half measures with spirits, no more than you can with living men if you will to conquer 'em. ”

“ He challenged Parzival, and, vanquished like his seneschal, was likewise sent to Arthur's Court.
Love was strong between Queen Condwiramurs and Parzival her husband. One morning Parzival spoke to her in the presence of their people: "Lady, please you, with your permission, I would see how my mother fares and seek adventures. If thus I serve and honour you, your love is ample guerdon."
From his wife and from all those who called him Lord, Parzival rode forth alone. He has to learn what pain and sorrow are; the first teaching came now, as longing for his wife filled his heart with grief. ”

“ All I said was I wasn’t talking!”
“Why, I see it,” said Parson. “He’s left out a semi-colon or something; the ‘he’s a beastly sneak’ means you, old man. ‘King meanly tells Parrett. He (that is, King) is a beastly sneak.’ That makes it all right.”
“Does it?” cried the indignant King—“does it make it all right! I’ll make it all right for him, I can promise him. I never sneaked of him in my life!”
“Wire in, old man, and get to the race,” urged Parson impatiently.
“Here, this looks like it,” said Telson, reading. “‘Being the boat-race no afternoon school I am pleased. ”

“ It was the Parson at the entrance of the cave!
The shouts and yells that followed his voice must have scared the learned scholar out of his boots.
“Go back! Help! Help! Run and get somebody! Look out! Fly for your life! There’s somebody in the cave! Help!”
These and a thousand other warnings the agonized plebes were shrieking at the top of their lungs. Oh, so much depended on the Parson! If he, too, were overpowered! If he, too――​
“Hurry back to camp!” roared Mark, at the top of his lungs. “Don’t lose a moment! Fly!”
“By Zeus!” gasped the astonished Parson. ”

“ Book IX. In the opening the spirit of adventure craves admission to the heart of the poet, who would fain learn from her tidings of Parzival. The venture telleth how the hero had ridden long in doubt and despair, and knew not the days of his wanderings. How he met again with Siguné and came to the forest of Monsalväsch, where he fought with a Knight of the Grail. How, on Good Friday, Parzival met with a pilgrim knight who reproached him for bearing arms at that Holy Tide, and bade him seek the hermit Trevrezent. ”

“ The first distinct words which met the Parson’s ear, came from the lips of the Skipper, pronounced in a sharp, acid, querulous sort of tone; such as superiors sometimes indulge in, when they are fixing on the shoulders of an inferior the blame they shrewdly suspect all the while, ought, if justice had its due, to rest on their own. ”

“ His clothes were of the strictest cleric cut, a parson’s waistcoat, a great high collar that was ever threatening to cut his ears off, but refused to do the deed out of sheer pity.
I cannot but think, heathen as I am, that a parson, of all men, should always be a well favored, as well favored in body as well as mind, a manly man, of whom God or nature need not be ashamed and to whom the people would listen without disgust or pity. ”

“ Goggs some day, but in the meantime I have no power to send away my curate because his wife—well, because his wife is not nice.”
It often happens that the parson has to go away from his parish for some months, and he finds considerable difficulty in getting any one to take charge of it during his absence. At the eleventh hour he is compelled to take the last chance applicant. And behold, he and his parishioners are given over to a locum tenens. This is nothing more than saying that he has put himself into the power of a man with a loose end. ”

“ Parsons gave a satisfied smile, walked quietly out of the empty house, re-lighted his pipe and resumed his walk.
It's hardly likely that Mr. Parsons thought of renting the empty house next door to Azalea Lodge, but he walked past at least four times that afternoon. He went home to Matilda Street on the top of an omnibus, and then, like a respectable man as he was, he sat down to a good substantial tea.
Before commencing a campaign a great general sits down to think it out. This is exactly what Mr. Parsons did. ”

“ If you follow love’s adventure, think of that afterward, and this day seek the love which this day gives.”
Dismounting, Parzival stood respectfully before the hermit: “Sir, advise me; I am a man of sin.”
His host promised counsel and asked how he came there. Parzival told of meeting the old knight, and inquired [Pg 605] whether his host felt no fear at seeing him ride up. “Believe me, no,” answered the hermit; “I fear no man. I would not boast, but in my day my heart never quailed in the fight. I was a knight as you are, and had many sinful thoughts.” ”

“ If Parzival men shall call thee, then forbid me the Grail to see 135
Seven nights and eight days, and I wot well my wailing shall silenced be!
Nor further I dare to warn thee—Well for thee if thou help canst bring!
A stranger shall be thy comrade, and I think it an evil thing
That thus he doth stand before me, say wherefore no thought dost take
For his comfort, and bid him seat him?' Then Parzival, weeping, spake: 140
'Now say where the Grail It lieth? ”

“ The entre-acts are very long, giving us a chance to shake out our frocks and wake up and amuse ourselves. Some people go up a little hill, or into some pine woods; but that's rather dull, for you don't meet half so many others—most everyone stays in front of the theatre. But I must tell you about "Parsifal." In the first place it is awfully long. And Parsifal himself is entirely too fat! I am sure such a very good young person as Parsifal shouldn't have a stomach! ”