Evening Republican, Volume 18, Number 102, Rensselaer, Jasper County, 29 April 1914 — Parsnip Balls. [ARTICLE]

Parsnip Balls.

Mash one pint of boiled parsnips. Add two tablespoonfuls of butter, a half teaspoonful of salt, a little pepper and two tablespoonfuls of cream. Mix together and stir on the fire until the mixture bubbles. Remove from the fire and before it cools add one well beaten egg. When cold make into balls about half the size of an egg. Dip into beaten egg, then into bread crumbs. Use the frying basket for these balls and fry to a pale brown in boiling lard.