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

VEGETABLES

STEWED PARSNIPS

Prepare and put the parsnips to cook in a porcelain kettle in 1 quart of water, stew for 15 minutes, drain, pour over them 1 quart of boiling water, cook from 45 to 60 minutes, drain again, season with pepper, salt, and butter, or fresh beef stock if you have it.

Sister E. E. Scroggs, Centerview, Mo.

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