Turnips à la Crème

Ingredients

• one cup hot milk
• one tablespoonful each butter
• one tablespoonful each flour
• Salt
• pepper

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 one cup hot milk poured gradually over one tablespoonful each butter and flour rubbed together.

3. 3

   Season with salt and pepper.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 39. The excerpt below is the record exactly as published.

pepper and salt. SCALLOPED) TO MAO bs: Put in a baking-dish a layer of bread crumbs, with bits of butter, and then a layer of tomatoes, sprinkled with pepper, salt and sugar. Continue until the dish is full. Spread bread crumbs and butter over the top. Bake one hour. f fl 4 PEFR’ Pork Sausages ARE THE BEST. 95 James M. Aird :'-: with BREAD. Do you use our BREAD? TELEPHONES -—- — -— _ 1025, 1340, 6488, 5052 CA Wie LOW ERAU- GRATIN: One quart of boiled cauliflower, one-half pint of water, one pint of milk, one-half teaspoonful of Bovril, three tablespoontuls of butter, one and a half tablespoonfuls flour, two teaspoonfuls of salt, one-third teaspoonful of pepper, one tablespoonful of Parmesan cheese, one-half pint grated bread crumbs. Soak a large head of cauliflower for one hour in four quarts oi cold water, into which one tablespoonful of salt has been stirred. Put the cauliflower, head down, in a large stewpanful of boiling water, and cook for thirty minutes. Take up, and drain. When cold, break into pieces, and season with half the salt and pepper. Son OPED TOMATOES. Cut a slice from the stem end of tomatoes, and scrape out the pulp. For half a dozen use one cupful of dry bread crumbs, and mix them with one tablespoonful of butter. Heat the to- mato pulp, add one-fourth of a teaspoonful of Bovril, a pinch of mixed herbs, one saltspoonful of salt, a speck of pepper, and half the buttered crumbs. Stuff the hollowed tomatoes, cover with the buttered crumbs, and bake for about half an hour, or according to the size of the tomatoes. Soles Were Rey, Cut the tops off, and take away the outside leaves from the celery, and neatly trim the roots. Boil the sticks in salt and water for five minutes, then wash again carefully. Put into a stewpan with sufficient stock to cover them, one onion, one Abbey’s Efervescent Sait healthful condition, prepared to repel diseage, 96 Alderman Kinsella eus Morris 3 Pedalled has purchased a Upright Piano FROM W. H. LEACH, 49 Metcalfe Street. “ Morris Pianos are built to order when desired.” carrot, one bunch of herbs, pepper and salt; boil very gently for two hours or until perfectly tender; drain and lay in a dish, then strain the liquor, and boil down to a small quantity; add to it a small piece of glaze, and thicken with flour and butter; pour over the celery, and serve at once. BROWNED POTATOES, Flour a tin pan, and lay upon it thick slices of cold potatoes, with butter spread upon each slice, and pepper, with salt sprin- kled over all. Set the pan in the oven until the potatoes are of a rich brown color. CREAMBEDIGAB BAGIE Cabbage is nourishing, and for this reason it is a pity that, because of the unpleasant odor its cooking spreads through the house, it is often banished from the family table. A box of charcoal should be as much a matter of course in the kitchen cupboard as. one of salt, and a:lump of the former of the size oft an egg should be dropped in the cabbage pot. This and a large sized pot kept full of water will do away with the odor. Creamed cabbage is very delicate and appetizing. To prepare it, soak a small head, cut in half, for an hour or two in cold water, shake free from water, remove the hard part, and chop the remainder fine. Boil until nearly cooked. Then drain and simmer tender in milk or stock, drain again, pressing out the surplus moisture with the back of a saucer, put in a hot dish, and cover with a sauce made as follows: Melt in a saucepan a large tablespoonful of butter; when boiling, but not browned, stir in two tablespoonfuls of dry sifted flour, and a scant salt- spoonful of white pepper, and, if the butter is fresh, salt to Ask your Crocer for ; P Tard, HARPER 5 Hams, can snd’Salicapos 97 Enamel Starch —-ssssa=\ Goes farthest, can be mixed with hot or cold water, gives an ideal finish, smooth and lasting, to Shirt Fronts. Collars and Cuffs. Laundres ses like it, it works so easily. Manafactured only by The Edwardsburg Starch Co., Ltd. CARDINAL, Ont, taste; when creamed, add slowly a pint of boiling milk, half water will do; let all come to a boil, and it is ready for use. This is really a French rout, which is the basis of the majority of sauces. Where capers and vinegar are used boiling water must take the place of milk. Much hovering over the hot stove may be avoided by stirring the hot milk in and making all smooth at the kitchen table; it needs only then come to a boil, and is ready to strain. Flour never lumps in hot butter; if there is such an appearance they will pass out. The smooth creami- ness that results from mixing flour and butter together will never be obtained if the flour is first mixed with milk or water. Pea bb AG Chop some cabbage very fine, cook in boiling water one-half hour. Drain, then season highly with salt and pepper, a half cup milk, and one tablespoonful butter. Cook a few minutes, and serve. SLUPPEDsPOLALOES: Take large, fair potatoes, bake until soft, and cut a round piece off the top of each. Scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it while hot some lard and cream—about half a teaspoonful of each for every potato. Season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a saucepan to heat, stirring to prevent burn- ing. When scalding hot, stir in one well-beaten egg for six large potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes; SEND FOR OUR PRICES FOR... FAMILY WASHING (aundry Dept.) The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 7 98 School Boots for Boys and Girs from $1.00 to F Mansfield $2.90; we guarantee al, e : our Boots to wear THE SHOEIST 124 ST. LAWRENCE, cor. LAGAUCHETIERE & arrange upon a napkin in a deep dish, the caps uppermost; cover with a fold of the napkin, and eat hot. Or you may omit the eggs, and put in a double quantity of cheese. They are very good. OUTREEDIPOTATO HS, Peel, boil, season, and mash potatoes; then put through a col- ander into the dish in which you wish to serve. Brown in the oven. SARATOGA OLTATOS: Peel and slice thin into cold water. Drain well, and dry in a towel. Fry a few at a time in boiling cottolene. Salt as you take them out, and lay them on coarse brown paper for a short tnme. They are very nice cold for lunch, or to take to picnics. TURNIPS AV LA CREME, Cut peeled turnips into half-inch dice, boil in salted water, and drain, pour over a cream sauce made of one cup hot milk peured gradually over one tablespoonful each butter

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