Turnips a la Creme

Ingredients

• turnips
• 1 cup hot milk
• 1 tablespoonful butter
• 1 tablespoonful flour
• salt
• pepper

Method

1. 1

   Peel and cut turnips into half inch dice, boil in salted water and drain.

2. 2

   Pour over a cream sauce made of 1 cup hot milk poured gradually over 1 tablespoonful each of butter and flour, salt and pepper.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 37. The excerpt below is the record exactly as published.

Turnips a la Creme. Bread and Butter. Apple Pie. Cheese. Supper— Chipped Beef. Souffle Bread. Baked Quinces. Cake. Tea. Turnips a la Creme. — Peel and cut turnips into half inch dice, boil in salted water and drain. Pour over a cream sauce made of i cup hot milk poured gradually over i tablespoonful each of butter and flour, salt and pepper. WEDNESDAY, OCT. 18 Breakfast— California Breakfast Food with Cream. Warmed over Stew. Bread and Butter. Coffee. Dinner — Mutton Chops. Baked Potatoes. Stewed Tomatoes. Bread and Butter. Chocolate Blanc-mange. Supper— Cheese Fritters. Bread and Butter, Jam. Cream Calse. Cocoa. Cream Cake, No. 2. — Cake. — 3 eggs, (whites and yolks beaten separately,) I'j cups sugar, J2 cup cold water, 2 cups flour, \% tea- spoonfuls baking powder, bake in jelly tins. Filling. — Boil i pint milk, add ',2 cup sugar, a pinch of salt, 2 tablespoonfuls flour, rubbed smooth in a little cold milk, i tablespoonful butter

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