GRATED "PARSNIP CAKES"
Scrape, then grate enough raw parsnips to fill two cups, put in a
bowl and add the yolk of one egg, pinch of salt, 1 tablespoonful of
milk, 1 tablespoonful of flour, lastly add the stiffly-beaten white of
Form into small round cakes, dust with flour and fry brown on both
sides in a pan containing a tablespoonful of butter and one of
drippings. Or these may be crumbed and fried in deep fat. These are
much finer flavored than if parsnips had been cooked before being