Creamed Turnips

Ingredients

• 3 C. turnips cut in cubes
• 1 C. medium white sauce

Method

1. 1

   Wash and pare turnips and cut in 0.5-inch cubes.

2. 2

   Drop into boiling water, boil ten minutes, drain and cook until tender, then drain and reheat in white sauce, cover again with boiling salted water.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 16. The excerpt below is the record exactly as published.

Creamed Turnips. * 3 C. turnips cut in cubes 1 C. medium w"hite sauce. 1. Wash and pare turnips and cut in ^-inch cubes. 2. Drop into boiling water, boil ten minutes, drain and 3. Cook until tender, then drain and reheat in white sauce, cover again with boiling salted water. to curdle. Creamed Peas. 2 C. shelled peas f C. medium white sauce. 1. Wash and shell peas and put on to cook in small quan- tity of boiling water. 2. Salt when half done. 3. When tender, drain and reheat in white sauce. Note. — A teaspoonful of sugar may he added to the water in which the peas are cooked. Canned peas may he drained, rinsed, reheated in small quantity of boiling water, drained again and added to white sauce. Be sure to drain and rinse the canned peas to get rid of any chemical preservative that may have heen used. Creamed Dried Beef. i lb. sliced dried beef 1 i C. medium white sauce. 1. Separate the meat into inch pieces and cover with hoi water. 2. Let stand two minutes and drain. 3. Just before serving add to white sauce. If allowed to stand in the white sauce for any length of time it may cause it 84 FOOD AND COOKERY Creamed Salt Codfish. 1 C. codfish 1 C. medium white sauce

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