Wash and scrape 6 or 7 parsnips, cut them in half, lengthwise, and put them in cold water for half an hour. Drain them, and put them in a saucepan of boiling water containing 1 teaspoon of salt, and let them boil for about three quarters of an hour. While they are finishing cooking, prepare a sauce with 1 tablespoon of butter and 1 tablespoon of flour rubbed together, and put in a saucepan over a slow fire. When melted and smooth add, a spoonful at a time, some of the stock in which the parsnips are cooking, until about 2 cups have been used; stir until well thickened but not paste-like, season with salt and pepper, and pour over the parsnips after draining them. PARSNIPS IN BUTTER Scrape and wash the parsnips, and cut them in eighths, lengthwise, and then in half. Put them in boiling water, salt well, and let them cook for about three quarters of an hour. Drain and serve with 1/2 cup melted butter poured over them, which contains 1 tablespoon of chopped parsley. FRIED PARSNIPS Slice cold boiled parsnips lengthwise, dredge with salt, and fry in buttered pan or griddle until a golden brown, turning with a pancake turner. FRENCH FRIED PARSNIPS Use cold boiled parsnips, cut in any shape desired,--balls, or long strips,--and put them in a frying basket, and fry in hot fat until brown. Drain, and dredge with salt to serve. BROILED PARSNIPS Use boiled parsnips, cut each in 3 slices, lengthwise, dip in melted butter, broil until brown, and sprinkle with salt before serving. GREEN PEAS Newly picked green peas should be shelled and put in a double-boiler with a little salt, and 1 teaspoon or more of sugar, and no water. Cover closely and keep water in under pan boiling for about three quarters of an hour. Add a little butter before serving. GREEN PEAS PAYSANNE Cook peas as in the above recipe adding a few lettuce leaves which have been washed and cut in strips. Drain them before adding butter and salt. CANNED PEAS Canned peas should be slowly cooked in their own stock for ten minutes, drained, and seasoned with butter, pepper and salt, and a little milk or cream added to them. CANNED PEAS WITH ONION Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion; let simmer for five minutes, then add 1 can of peas, drained of their juice, and 1/4 of a cup of cream or milk; season well with salt and pepper, and serve after ten minutes' slow cooking. STUFFED PEPPERS Slice the stem-end from sweet peppers, cut out the insides, and fill with a mixture made of 1 cup of fine crumbs, 1 grated onion, 1/2 cup of chopped nuts, 1 teaspoon of salt, and 2 tablespoons of melted butter. Set in a pan containing a little water and melted butter, and bake from twenty minutes to half an hour, basting occasionally. Peppers can be parboiled for ten minutes before stuffing, but though softer they lose their colour to some extent. PEPPERS STUFFED WITH MUSHROOMS