Parsnips with Nuts and Rice

Ingredients

4 parsnips
2 eggs
1 cupful nuts, chopped
1/8 teaspoonful pepper
1 cupful cooked rice
4 tablespoonfuls flour
1 teaspoonful salt

Directions

Boil or steam the parsnips until tender. Press them through a coarse sieve or colander. Add the beaten eggs. Then add the remainder of the ingredients. If the mixture is too thick to drop from the spoon, add a little milk. Drop by tablespoonfuls on to an oiled baking-sheet. Bake until slightly brown. Serve hot with Tomato Sauce. Tomato Catsup or Celery Sauce may also be used.