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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

PARSNIP BALLS
 
 
 Take about 1 quart of parsnips cooked well done and mash fine, season with butter, salt, and a little good cream; add 3 well-beaten eggs, 2 small tablespoonfuls of flour; mix well, form into balls, and fry in plenty of butter.

Sister Clara Alstadt, Carrington, N. Dak.
 
 

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