Harper's cook book encyclopædia

Turnips, Mashed. — Wash and pare the turnips, and throw them into cold water as they are done. Drain, and throw them into a saucepan with slightly salted boiling water. Keep them covered, and let them boil till tender. Drain them by placing them in a bowl and pressing a plate upon them to squeeze out the moisture. Mash well, and carefully remove any stringy portions there may be among them. If necessary, pass them through a colander. Mix with them a little pepper and salt, a slice of butter, and a table-spoonful or two of cream or milk. Stir the pulp over the fire until it is hot and quite dry. Serve very hot. Time to boil, threequarters of an hour to an hour and a half. Turnips, Puree of. — Pare and wash half a dozen large, sound turnips, and split them into halves, or even into quarters. Boil them till they are very tender, and press the water thoroughly from them. Pass them through a sieve, and put them back into the saucepan. Dredge a small quantity of flour over them, and add a little white pepper and salt, a slice of butter, half a teaspoonful of white sugar, and a quarter of a pint of cream or milk. Stir them over the fire until they are quite dry and stiff. Serve the puree in the centre of a dish, and arrange cutlets, etc., neatly round it. Some cooks add a little grated nutmeg or a little powdered ginger to turnip puree. Time to simmer with the cream, about ten minutes ; to boil, from three-quarters of an hour to an hour and a half, according to age and size. Turnips Stewed in Butter, Young. — Take 2 lbs. of mild young turnips, cut them into small squares, or turn them to any shape that may be preferred. Dissolve 2 ozs. of fresh butter in a saucepan sufficiently large to hold the vegetables in a single layer. Put in the turnips and simmer them very gently until they are tender without being broken. A few minutes before they are done enough, sprinkle a little salt and white pepper over them. Put them in the centre of a dish, and arrange fried or broiled cutlets neatly round them. Time, three-quarters of an hour to an hour to stew the turnips. Turnips Stewed in Gravy. — Pare and wash the turnips, and cut them into small, square pieces, or turn them to the shape of balls or pears. Put them into a saucepan, pour over them as much boiling gravy as will cover them, and add a little salt and pepper and a small lump of sugar. Let them simmer gently until they are tender. Put them in a hot dish, pour the gravy over them, and serve very hot. Time to stew, three-quarters of an hour or more, according to age. Turnips, Stuffed, Large. — Boil whole four or five large turnips. Take them up, drain them, cut a slice from the top, and scoop out the middle. Beat the pulp which has been taken out with a little butter, flour, pepper, salt, and cream, and add the yolk of an egg. Fill the empty spaces with the mixture, put T urnip-tops VENISON Vinegars, Home-made the tops on again, and brush them over with beaten egg. Brown them in a brisk oven, or before the fire, and serve very hot. Time to boil from three-quarters of an hour to an hour and a half. T umip - tops. — Wash in several waters. The more water they are boiled in the better they will look. If boiled in little water they will be bitter. When the water boils put