Evening Republican, Volume 20, Number 216, Rensselaer, Jasper County, 8 September 1916 — Parsnip Balls. [ARTICLE]

Parsnip Balls.

One cupful cooked mashed parsnips, one-half cupful cracker crumbs (scant), one egg yolk, one-half cupful coarsely ground nut meats. Combine the parsnip, cracker crumbs and egg yolk; salt to taste. Shape the mixture in balls, roll them In the nut meats, and fry them in deep fat hot enough to brown a bit of bread In forty seconds.