Creamed Turnips

Ingredients

• one cup hot milk
• one tablespoonful butter
• one tablespoonful flour
• season

Method

1. 1

   Cut peeled turnips into half inch dice, boil in salted water and drain.

2. 2

   Pour over a cream sauce made of hot milk poured gradually over butter and flour rubbed together.

3. 3

   Season and serve.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.

ne tablespoonful but- ter, salt and two tablespoonfuls cream. ig. Mashed Turnips. — Select the large yel- low turnips, as they are sweetest. Wash, pare and cut them info pieces. Boil them in salted boiling water until tender, two hours, pouring off the first water if they are old and strong. Drain, mash, season with butter and salt, and heap lightly in a vegetable dish. 20. Creamed Turnips. — Cut peeled turnips into half inch dice, boil in salted water and drain, pour over a cream sauce made of one cup hot milk poured gradually over one table- spoonful each butter and flour rubbed together. Season and serve. All vegetables made in this style should never be allowed to get cold be- fore cream or sauce is added. When allowed to become cold they are not as easily digested and do not absorb the cream or sauce. 21. Boiled Turnips. — Pare and cut into quar- ters. Place into boiling water, well salted; boil till tender. Drain well, wash, adding butter, and a pinch of sugar. Stir and mix. Serve hot. 22. Boiled Parsnips.— If parsnips are young THE PHYSICAL CULTURE COOK BOOK. 55 they require only to be scraped before boiling ; old ones must be pared thin and cut into quar- ters. Put them into a stewpan of boiling salt and water. Boil them quickly until tender, or about one hour. Serve with melted butter or drawn butter sauce. 23. Buttered Parsnips. — Boil tender and scrape; slice lengthwise. Put three table- spoonfuls butter in a saucepan, salt and a little chopped parsley. When heated put in the parsnips. Shake and turn until mix- ture boils, then lay the parsnips in order upon a dish, and pour the butter over them and serve. 24. Parsnip Balls. — Boil in salted water till very tender. Mash and season with butter and salt. Add a little flour and two well beaten eggs. Form into small balls and fry. 25. Scalloped Parsnips. — Boil, scrape and mash the parsnips, season and put in a dish. Cover with bread crumbs, bits of butter and brown in the oven. 26. Mashed Parsnips. — Boil and scrape the parsnips and remove the fibrous centers. Mash with butter, salt and a little milk. Serve very hot. 56 THE PHYSICAL CULTURE COOK BOOK. 27. Beets. — Do not break the skins in wash- ing or they will lose their color in cooking. Boil one hour in hot, slightly salt1 water. Rub off the skins, split in half, dish, and pour on them a boiling mixture of one tablespoonful of melted butter and salt. Serve very hot. 28. Beets with Vinegar. — Boil the beets, peel, slice and serve cold with genuine cider or wine vinegar or lemon juice. 29. Boiled Onions. — Peel the onions (if the knife and hands are kept under cold water the odor left on the hands will not be so strong) r.nd boil 45 minutes. Serve with drawn but- ter sauce. 30. Baked Onions. — Peel the onions and cook in boiling salted water twenty minutes, drain, put in a baking dish, cover with fresh boiling water and bake one hour. Take up and pour over them a sauce made of t'he water they were baked in, which should be about one cup ; if there is not enough to fill a cup, add milk, let boil and add the yolk of one egg beaten and the hot milk poured on it, th'jn return t'o the fire until it thickens. 31. Fried Onions. — Peel, mash and cut cross- wise; flour, and fry five or six minutes; drain, THE PHYSICAL CULTURE COOK BOOK 57 sprinkle with salt; serve with beefsteak. Use very little fat in frying; indeed, they may be done without any if they are covered and care is taken that they do not burn. 32. Boiled Cabbage. — Take off the outer leaves, cut out all the large ribs, cut in quar- ters and boil in salted water thirty minutes. Drain and serve. 33. Cream Cabbage. — Slice half a good sized cabbage and put in boiling salted water; as soon as it boils put back on the stove to simmer for thirty minutes, when it' will be tender; drain and cover with a sauce made of one cup of milk, one tablespoonful of flo

Cook this with the app: pantry check, scaling, and the assistant.