Dry Deviled Parsnips Recipe

Wash and scrape--not pare--three large parsnips; cut in halves,

lengthwise, and place, cut side uppermost, on the grate of a rather hot

oven to bake for thirty to forty minutes, or until soft and lightly

browned. Soften one-half a cup of butter, without melting it, and rub

into it the following mixture: Two teaspoonfuls of salt, four

tablespoonfuls of dry mustard, one-half a teaspoonful of cayenne, one

teaspoonful of white pepper, and flour enough to stiffen the paste. When

the parsnips are cooked make four slanting cuts in each of the halves,

and fill each with as much of the paste as it will hold. Spread over the

flat side with the remainder of the paste, arrange on the serving dish,

sift fine buttered crumbs over them, and place under the gas flame, or

on the upper rack of an oven until crumbs are brown.

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