European and American cuisine

Bnssian Tnrnips with Frankfilrter Sausages.— Place a saucepan with 2 medium-sized peeled, washed, and finely cut turnips over the fire, cover with boiling water, add y, tablespoonful sugar, cook 1 hour; then add 1 quart peeled potatoes cut into quarters, add 1 tablespoonful salt ; as soon as it begins to boil lay 2 pounds Frankfurter sausages on top the turnips, cook slowly 10 minutes; remove the sausages, keep them warm. Fry 4 ounces fine-cut larding pork light brown ; add 2 fine-chopped onions, cook 5 minutes ; add 1 tablespoonful fiour, stir, and cook 2 minutes ; add the water from the vegetables, cook a few minutes ; then pour it over the turnips and potatoes; taste; if necessary, add more salt; add Yt teaspoonful white pepper, and serve in an oblong dish, lay the Frankfurters in a circle around it ; sprinkle 1 tablespoonful finechopped parsley over the whole, and serve. Bussian Turnips with Lamb.— Place a saucepan with 3 pounds of lamb from the forequarter over the fire, cover with boiling water, add 1 tablespoonful salt and 1 even teaspoonful pepper, boil 30 minutes ; then add 1 quart of peeled and fine-cut Bussian turnips, cook 1 hour ; add 1 quart of potatoes, peeled and cut into qnartera, and cook until done ; take out the meat. Mix 1 tablespoonful butter with 1 tablespoonful flour, add it to the vegetables, cook 5 minutes ; taste, and if necessary add more salt and pepper, then serve with the meat The butter may be omitted, and the flour mixed with a little cold water and then added. Russian Turnips^ Creamed.— Peel 1 large Russian turnip, cut it into slices, then lay several slices over one another, and cut them into narrow strips ; measure them. For 1 qtrart of the cut turnips, allow 1 quart of boiling water and 1 tablespoonful sugar, boil till done ; then add 1 teaspoonf ul salt, cook a few minutes longer ; drain in a colander. Melt 1 tablespoonful butter, add Vt tablespoonful flour, cook 2 minutes ; add 1 cup of boiling milk, boil 2 minutes; add the turnips, mix and cook a few minutes longer, then add a little fine-chopped parsley, and serve. Tnrnip with Bonlllon. — Peel and cut into quarters 8 medium-sized white turnips, place them in a saucepan over the fire, cover with boiling water ; add 1 teaspoonf nl sugar, and cook till nearly done ; then add 1 teaspoonf ul salt, cook 5 minutes ; drain in a colander. Melt 1 tablespoonful butter or good fat in a saucepan, add Vt tablespoonful flour, stir and cook 3 minutes ; add iVi cupful white broth or soup stock, cook 3 minutes ; add the turnips ; season to taste with salt ; add Y^ teaspoonf ul pepper and 1 tablespoonful fine-chopped parsley ; toss for a few minutes over the fire, and serve. Bussian turnips are prepared in the same way, only cut them first into slices, then into strips. Bnssian Turnips^ Boiled. — Peel 2 medium-sized Russian turnips, cut each one into quarters, wash and place in a saucepan over the fire, cover with boiling water ; add 1 tablespoonful sugar, and boil till tender, which will take 2 hours ; then add 1 teaspoonful salt, let cook 10 minutes longer, then drain and serve. Bnssian Tnrnips with Bacon and Potatoes.— Peel 2 medium-sized turnips, cut them into slices, the slices into strips.