Cookery for every household

The larger yellow turnip may be used for mashing. Wash and brush the required quantity in cold water. Then peel them as far as a yellow line, which lies a little way in from the skin : the outside of the larger turnips is stringy, bitter, and indigestible. Cut the turnips in small pieces, carefully removing any discoloured parts. Put them into a saucepan with boiling water to cover them, add a little sugar, and allow them to boil gently until tender. When the pieces of turnip can be pierced easily with a skewer, drain off every drop of water in a colander, and then return them to the saucepan. Mash them with a fork until free from lumps and let them dry for a few minutes over the fire. Add a little butter or good beef dripping and season to taste with pepper, salt, and, if liked, a pinch of nutmeg. Serve piled up in a hot vegetable dish, marking up the sides with the back of a fork. Note. — A little cream added to the mashed turnip at the last will be found an improvement. Time to cook, | to 1 hour. 593. Turnips with Potatoes 2 tea-cupfuls cooked turnips. 2 tea-cupfuls cooked potatoes. Seasoning. 1 to 2 oz. dripping or butter. 4 table-sps. hot milk. Fried croutons. Rub the potatoes and turnips through a wire sieve or put them through a vegetable presser. Melt the butter or dripping in a saucepan, add the sieved vegetables to it, and stir over the fire a few minutes, seasoning to taste with pepper and salt. Then add the hot milk and beat the mixture until light and white-looking. Arrange it neatly in a hot dish and garnish with croutons of fried bread. Sufficient for 4 or 5 persons. 594. White Turnips with Sauce (Navets & la Creme 6 or 8 white turnips. I 1 dessert-sp. chopped J pt. white sauce. | parsley. 1 tea-sp. sugar. First wash and brush the turnips, then put them into clean cold water and peel them, but not so thickly as the larger turnips. Cut them in quarters ot small pieces and put them in a saucepan with boiling water to cover them. Add the sugar, but no salt, as the latter tends to destroy the colour of the turnips and to toughen their fibre. Cook very gently just below boiling-point until the pieces feel tender and look transparent. Then drain them in a colander. Make £ pt. good white sauce (see Recipe 671), adding if possible a little cream. Season it nicely and add the turnips. Stir them gently for a few minutes over the fire, add the parsley and serve at once in a hot dish. Time to cook, 20 to 30 minutes. Sufficient for 5 or 6 persons. 595. Turnip Puree (Puree de Navets) 1 lb. white turnips. | lb. cooked potatoes. Salt, pepper. 1 to 2 oz. butter. A little milk. A pinch of sugar. Wash and peel the turnips before weighing. Cut them in thin slices, put them into a greased saucepan with sufficient boiling water to cover and cook slowly until tender. Then drain well and rub the turnips through a wire sieve. Return this puree to the saucepan with an equal quantity of sieved potatoes, which will help to bind the puree together. Add also a good piece of butter and season with pepper, salt, and a pinch of sugar. Stir over the fire a few minutes to dry the pureo and add a little milk at the last. This puree may be served either as a vegetable by itself, or as a garnish for another dish. 596. Glazed Turnips Young turnips. I Brown stock. Sugar. Butter. I Salt, pepper.