Turnips

Ingredients

• 2 cups of turnips
• 1 teaspoon salt
• pepper
• 2 tablespoons butter

Method

1. 1

   Wash and pare the turnips, cut into slices, and cook in boiling salted water for 45 minutes.

2. 2

   Drain, season with salt, pepper, and butter, and serve hot, or mash and serve with white sauce.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 72. The excerpt below is the record exactly as published.

TURNIPS Serve turnips plain boiled or mashed and season only with salt and pepper. Serve with boiled bacon roast pork and mutton. Wash and pare the turnips, cut in slices and cook in boiling salted water for 45 minutes. When done, drain from water, season with salt, pepper and butter, serve ifot : or mash and to 2 cups of vegetable use i teaspoon salt, pepper, and 2 tablespoons butter. Turnips may be cut' in half in cubes, boiled and served with white sauce. ONIONS "Peel under cold water; parboil for 5 minutes in boiling water and drain; add enough boilino- water to cover and cook for 1 hour. Drain and serve with butter, salt and pepper or white sauce. ° BAKED ONIONS For this use large ones, parboil in boiling water for 5 minutes, dry carefully, wrap each one in but- tered paper, lay in a baking pan and cook in a hot oven until they can be pierced with a straw. Page One Hundred and Twenty-eigrht PURITY FUOUR More Bread and Better Bread FRIED ONIONS Slice onions and put into skillet, and boil m a little water and salt until tender aUow^g water to boil away. Add a heaping tablespoon of meat fryings and fry a nice brown, stirring very otten. PARSNIPS Brush clean and lay m cold water to become crisp. Cook in boiling ^-l^-J.^t'tter^alfand p^ppe" into cold water to slip the skins, and serve either plain or -^^^ed season w^th butt r^^^^^^^^ or with a thin cream sauce. They are more savory if they can be cut m round slices fP"'J^^^^ ™ pepper and sugar and browned in a little ham or bacon fat, or dipped m fritter batter before frying. GREEN CORN This most delicious of summer vegetables is frequentlv spoiled by over-cooking^ ^I.^J^rd to table and tender as it should bo, 15 minutes is enough. Wrap at once m a thick napkin and send to tab e covereTas' the skin toughens if allowed to dry while hot. It is sometimes cooked m the inner husk, but this is not necessary except for roasting. STEWED CORN Cut and scrape sweet corn of! the cob, put into a stewpan with pepper, and cook gently until well heated. lilk and cream, butter, salt and GREEN PEPPERS STUFFED WITH CORN 6 large sweet peppers. 2 cups green corn. 3 tablespoons butter. 3 tablespoons boiling water. A cup cream. * cup boiling water. 1 teaspoon salt

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