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Parsnip Puffs

(Vaughan’s Vegetable Cook Book)







Take one egg, well beaten, and add (without stirring until the

ingredients are in) one teacupful each of cold water and flour, one

heaping teaspoonful of baking powder, half a teaspoonful of salt, one

teacupful of well-mashed, boiled parsnips; stir very lightly and only

enough to mix. Do not let it stand long. Drop by the tablespoonful into

hot, melted fat in a frying pan, and cook until a delicate brown.











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