The home cook book

MASHED TURNIPS Pare carefully from the turnips the thick, hard rind, cut them in halves or quarters, put in boiling water and cook till tender. Allow fifteen or twenty minutes longer than for boiling potatoes. When they are done pour off and press out the water, using a large plate for pressing them. Mash them as you mash potatoes, and to make sure they are free from lumps mash them in a colander or sieve, pressing them through with the masher. Put in a saucepan, set over the fire and stir constantly for some minutes, adding salt and butter. Serve in a vegetable dish, dust over them pepper and drop on pieces of butter the size of acorns. STEAMED TURNIPS Select medium-sized turnips. Slice across the turnip, in slices not quite three-quarters of an inch thick. Wash in cold water, lay in a steamer, and set over a pot of boiling water. Put the lid on, and set a weight or flatiron on top to keep it firmly covered, and keep the water boiling hard. Boil until the turnips are tender, which will be in about two hours. Have ready three tablespoons of melted butter. Take out half of the turnips and lay them in a vegetable dish. Sprinkle them with a good deal of salt and pepper, and pour over them half of the melted butter. Now put the remainder of the turnips in the dish, and proceed as before, pouring the other half of the butter over them. This done, take a silver fork and lightly turn them over, to mix the butter through them. MACARONI, RICE, FRITTERS Baked Macaroni — Boiled Macaroni— Macaroni with Ham — To Cook Rice— Rice Croquettes —To Make Rice Croustades— Curried Rice— Rice Fritters— Fritter Batter— Apple Fritters— Fried Apples BAKED MACARONI BOIL quarter of a pound of macaroni until tender. When done, put it in a colander and drain. Have ready a shallow pudding dish buttered. Put a layer of macaroni in the bottom of the dish. Sprinkle over it salt, a little red pepper carefully, one tablespoon of melted butter, one tablespoon of tomatoes stewed and seasoned, one tablespoon of cream, and one tablespoon of grated cheese. Prepare the second layer in the same way. When done, turn this over lightly with a fork to mix well. In a separate dish season some of the boiled macaroni with salt, white pepper, one teaspoon of melted butter, and one teaspoon of grated cheese. 'Mix. Spread this over the top of the first dish of macaroni. Brown lightly in an upper oven. BOILED MACARONI Select the best macaroni, in which there is great choice, some being very tough. Have ready a large tin saucepan, as it requires a great deal of water and a very hard boiling, which granite will not give. Fill the pot three-quarters full of water. Break the macaroni into pieces two inches long. It will require twenty-two sticks of the macaroni for a large vegetable dish. Have the water boiling hard, and drop it in, a Uttle at a time, and add a teaspoon of salt. With a large meat fork, move it now and then so it will not stick to the bottom. Add hot water as the water boils away, and keep plenty over the macaroni until done. It is not done until perfectly tender, MACARONI. RICE, FRITTERS 201