Chicken broth
1/4 lb. salt pork, cut into 1/2 in. pieces
2 med. onions, chopped medium fine
2 c. potato chunks
3 c. parsnip chunks
2 c. milk
2 c. heavy cream
2 tbsp. butter
Salt and pepper to taste
Bread crumbs

In an iron frying pan cook diced salt pork over low heat until crisp and golden. Remove. Add onions to fat. Cook slowly until tender and transparent. Add cooked pork bits. Set aside. In separate pot with chicken broth to cover, cook potatoes and parsnips until tender. Do not overcook. Heat the milk and cream and butter in frying pan with bread crumbs to thicken. Add to potatoes, parsnips and broth when hot. Salt and pepper to taste. (Warming the milk etc. prevents curdling when adding the ingredients.) Salt and pepper to taste. Reheat slowly if any remains.