Evening Republican, Volume 21, Number 39, Rensselaer, Jasper County, 16 February 1917 — Parsnip Rolls. [ARTICLE]

Parsnip Rolls.

Boil two large parsnips until tender and press through a colander, add four cupfuls of hot milk, a teaspeouful of salt, quarter of a cupful of lard, one yeast cake mixed with a quarter of a cupful of sugar and enough flour to make a stiff batter. Raise to twice its original size. Knead. Cut into small strips, roll once, let raise for ten minutes and bake 20 minutes.