Stuffed Turnips

Ingredients

• a quart of medium-sized turnips
• salt
• pepper
• butter
• the yolk of an egg

Method

1. 1

   Peel and boil turnips in salted water until tender.

2. 2

   Drain, cut a slice from the top of each, scoop out half the middle, and mash with salt, pepper, butter, and egg yolk.

3. 3

   Fill turnips with mixture, replace the top slice, brush with beaten egg white, and brown in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 18. The excerpt below is the record exactly as published.

peppers, 4 teaspoon of pepper, 2 onions, minced, 1 cup of bread crumbs, 1% teaspoon salt. Boil the beets in salted water until tender, Plunge into cold water, take off skins, carefully top ends from beets, remove the centre. Clean peppers, remove stems and seeds, put pepper pods in boiling water for 10 minutes. Make - a dressing of the crumbs, add the beet centres chopped with pepper pods and onions, butter and seasoning. Mix thoroughly and fill beet shells, place small piece of butter on top of each. Bake in a moderate oven.—Mrs. C. Pringle, Simcoe, Ontario. CAULIFLOWER. Plunge head into cold water, salted, several times to clean it. Have enough boiling salt water ready to which add 1 tablespoon WELL SATISFIED, IN USE TWICE EVERY DAY Mr. Riul Tremblay, Normandin, Que., says:—We are well satisfied with “our Separator. We use it all the time and nothing is wrong with it. 23 4 of sugar (this-keeps the cauliflower in its natural dolor makes it fonder a r improves flavor, Boil 20 minutes, drain, and serve with white sauce.—Mrs G. C. Newton, Wallace, N. 8. re ONION PIE. Pie crust, sliced onion, pepper, salt, cup of milk, oes butter, flour. Line pie dish with crust, one large onion sliced, sprinkle with salt and pepper to taste.. Beat 1 egg with cup of milk, pour over onion, place one or two small pieces of butter on top and sprinkle with flour to — prevent running over, cover with pie crust and bake. Can be eaten as pie or as a second vegetable.—Mrs, W. Turner, Hamilton, Ontario. ONIONS, STUFFED SPANISH. Peel onions then take out the centres, then parboil for.15 minutes and drain well. Mix with onion centres about double the quantity of bread crumbs, allowing 1 tablespoon of melted butter — for every cup of onions and bread. Season with salt and pepper and fill — onions, covering top with bread crumbs. Bake covered for an hour in a moderate oven, adding just enough water to prevent burning. Then take off cover and brown.—Miss Grace Hartley, Zenith, Alta. POTATOES, BAKED. One deep pan sliced potatoes, cover with fresh ee milk and put butter or cream on top, salt and pepper to taste. Bake till the top is nice brown and the potatoes are soft—Mrs. G. Hope, Sussex, N. B. POTATOES, CORNISH. One lb. of potatoes, 4% pint of milk, 1 egg, 2 — cunces of bread crumbs, 2 ounces butter. Boil the potatoes and mash. Add the butter and bread crumbs, beat the egg in the milk, and add to the © potatoes, season well, put in a grease tin and bake till brown. —Mrs. T. M. - English, Westland, B. C. . POTATOES, CREAM ED. To three cups of dried potatoes (boiled) add one pint of cream sauce, more seasoning if necessary and simmer ten min- utes. Or season cold sliced potatoes, cover with milk and stew until milk is 3 reduced to one-half, then-add a little butter.—Miss Mary Dobson, Venlaw, — Man. , POTATOES, MASHED. Peel and boil in salted water, drain and sweet se cream and some onions chopped fine. Beat till very light and foamy.—Mrs. — David C, Johnston, Whitewood, Sask. SCALLOPED POTATOES No. 1. Cut raw potatoes in thin slices and ~ place in a dish, covering with milk, and season well with butter, salt and pepper. Place in a hot oven and bake until done.—Mrs. J. F.. Whitley, Spen- cerville, Ontario. oe SCALLOPED POTATOES No. 2. Slice raw potatoes in dish, about an ~ inch deep, Pepper and salt, then sprinkle well with flour, then another ~ layer of potatoes, then pepper, salt and flour, until the dish is nearly full Now cover with cream and milk, then put small pieces of butter round the top and bake, serve hot, or are rich warmed up in frying pan for Sunday — dinners, after being baked the day neler. —Mrs. Wm. Rheintgen, Hamilton, Ontario. POTATO SOUFFLE. To 2 cups of washed potatoes, add 2 ianicepaces ; of melted butter and beat until light, then mix in it two well-beaten eggs ~ and cup of milk or cream and salt and pepper to taste, Beat thoroughly and bake in a buttered pudding dish in a quick oven until nicely browned.— Mrs. H. Snider, Nobleton, Ontario, TURNIPS, STUFFED. Peel and boil in boiling water, well salted, a ~ quart of medium-sized turnips, as soon as they are tender drain them, cut a ~ slice from the top of each, scoop out haif the middle with a teaspoon, mash the part taken with a little salt, pepper and butter, and the yolk of an egg

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