Mashed Turnip

Ingredients

• the turnips
• a bit of fresh butter
• salt
• pepper
• a little cream or milk

Method

1. 1

   Pare and boil the turnips until tender.

2. 2

   Drain and mash them, then stir over gentle heat to dry.

3. 3

   Add salt, butter, and cream or milk.

4. 4

   Simmer until the liquid is dried out, mold in a dish, and serve with pepper and butter on top.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 144. The excerpt below is the record exactly as published.

salt, pepper, and one-half teaspoon of sugar. On each place a good-sized piece of butter. Sprinkle over with bread crumbs and bake an hour. Protect them with a pan of water in the upper oven. Tornato Toast with Mushrooms Empty in a porcelain saucepan a can of fine tomatoes, or if they are in season stew the tomatoes fresh for the dish. Cook and flavor with pepper, salt, and butter. Toast thin slices of stale white bread, butter, cover each slice with the stewed and seasoned tomatoes, and upon it lay a peeled mushroom. Butter the mushrooms and over each sprinkle pepper if your tasto demands it. Tomatoes and Mushrooms Take a can of tomatoes, a dash of cayenne pepper, a heap- ìng teaspoon of corn-starch wet with milk, and aUow ali to sim- mer till the corn-starch is cooked. Then add a teaspoon of grated or fìuely chopped onions, a can of mushrooms, and a good tablespoon of Worcestershire sauce. Cook together thor- oughly fifteen or twenty minutes. Mashed Tumip Pare entirely from the tumips the stringy rind, split them once, or even twice if they are large, and boil them till they are very tender. They take some time longer than potatoes to cook. When boiled, pour off the water, pressing them tenderly with a large piate to free them as much as possible from water. Mash them as you mash potato, but to insure their being free from lumps you may pass them through a colander or sieve. When they are young, they may be mashed smooth without 260 MR8. beely's cook book this. Put them in a saucepan and stir them constantly for some minutes over a gentle fire to dry them, then add sali, a bit of fresh batter, and, if you wish, a little cream or milk. They should be simmered until the liquid is dried out. Mould low in a vegetable dish, dash pepper and lay bits of batter over the top, and serve. Tumip Dice For this method of cooking, the tarnips

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