they are done. Drain, and throw them into
a siiucepan with slightly-salted boiling water.
Keep them covered, and let them boil till
tender. Drain them by placing them in a
bowl and pressing a plate upon them to squeeze
out the moisture. Mash well, and carefully
remove any stringj^ portions there may be
among them. If necessary, pass them through
a colander. Mix with them a little pepper✪ Turnips, Large, Stuffed and
salt, a slice of butter, and a table-spoonful or
two of cream or milk. Stir the pulp over the
iire luitil it is hot and quite dry. Serve very
hot. Time to boil, three-quarters of an hour
to an lioiu- and a half. Probable cost, 5d. to 7d.
per bunch. Sufficient, one bunch for five or six
persons.
Turnips, Puree of. — Pare and wash haK
a dozen large sound turnips, and split them
into halves, or even into quarters. Boil them
till they are very tender, and press the water
thoroughly from them. Pass them thi-ough a
hair sieve, and put them back into the sauce-
pan. Dredge a small quantity of floirr over
them, and add a little white pepper and salt,
a slice of butter, half a tea-spoonful of white
sugar, and a quarter of a pint of cream or milk✪ Turnips, Puree of.
Stir them over the fire until they are quite dry
and stiff. Serve the puree in the centre of
a dish, and arrange cutlets, &c., neatly round
it. Some cooks add a little grated nutmeg or a
little powdered ginger to turnip pui'ee. Time
to simmer with the cream, about ten minutes ;
to boil, from three-quarters of an horn- to an
hour and a half, according to age and size.
Probable cost, 6d. per bunch. Sufficient for
five or six persons.
Turnips, Stewed (a la Fran^aise). — Peel
and wash half a dozen turnips, and boil them in
salted water till tender. Take them up, drain
them, and in the water in which they have been
boiled sinuner gently a cupful of bread-crumbs
for five or six minutes. Wash the turnij^s, and
put them into another saucepan with the boiled
bread and a little butter and pepper. Stir
over a gentle fire tiU they are quite hot, and
mix with them the yolk of an egg beaten up
with two table-spoonfuls of milk✪ Turnips, Stewed (a la Fran^aise). Let them
stew gently a minute or two longer, and serve
very hot. Turnips prejiared thus are very
good as an accompaniment to boiled mutton,
veal, or poidtry. Time, three-quarters of an
hour to an hour and a half to boil the turnips.
Probable cost, 5d. to 7d. per bunch. Sufficient
for five or six persons.
Turnips Stewed in Gravy.— Pare and
wash the turnips, and cut them into small square
pieces, or turn them to the shape of balls or
pears. Put them into a saucepan, pour over
them as much boiling gra\'y as will cover
them, and add a little salt and pepper and a
small lump of sugar. Let them simmer gently
until they are tender. Put them in a hot dish,
pour the gravy over them, and serve very hot.
Time to stew, three-quarters of an hour or more,
according to age. Probable cost, 6d. per bunch.
Turnips, White Puree of.— If you
want to make a verj' white puree, you must
mince the turnips, blanch them in boiling
water, and di-ain and sweat them over a verj'
slow fire in a little butter to prevent their
I getting brown. When they are done enough,
1 add two or three spoonfuls of bechamel, strain
' them like a puree through a tamis, reduce,
and serve surrounded with fried toasts of bread.
If they are for entremets, the pm-ee must be ✪ Turnips Stewed in Gravy
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they are done. Drain, and throw them into
a siiucepan with slightly-salted boiling water.
Keep them covered, and let them boil till
tender. Drain them by placing them in a
bowl and pressing a plate upon them to squeeze
out the moisture. Mash well, and carefully
remove any stringj^ portions there may be
among them. If necessary, pass them through
a colander. Mix with them a little pepper and
salt, a slice of butter, and a table-spoonful or
two of cream or milk. Stir the pulp over the
iire luitil it is hot and quite dry. Serve very
hot. Time to boil, three-quarters of an hour
to an lioiu- and a half. Probable cost, 5d. to 7d.
per bunch. Sufficient, one bunch for five or six
persons.
Turnips, Puree of. — Pare and wash haK
a dozen large sound turnips, and split them
into halves, or even into quarters. Boil them
till they are very tender, and press the water
thoroughly from them. Pass them thi-ough a
hair sieve, and put them back into the sauce-
pan. Dredge a small quantity of floirr over
them, and add a little white pepper and salt,
a slice of butter, half a tea-spoonful of white
sugar, and a quarter of a pint of cream or milk.
Stir them over the fire until they are quite dry
and stiff. Serve the puree in the centre of
a dish, and arrange cutlets, &c., neatly round
it. Some cooks add a little grated nutmeg or a
little powdered ginger to turnip pui'ee. Time
to simmer with the cream, about ten minutes ;
to boil, from three-quarters of an horn- to an
hour and a half, according to age and size.
Probable cost, 6d. per bunch. Sufficient for
five or six persons.
Turnips, Stewed (a la Fran^aise). — Peel
and wash half a dozen turnips, and boil them in
salted water till tender. Take them up, drain
them, and in the water in which they have been
boiled sinuner gently a cupful of bread-crumbs
for five or six minutes. Wash the turnij^s, and
put them into another saucepan with the boiled
bread and a little butter and pepper. Stir
over a gentle fire tiU they are quite hot, and
mix with them the yolk of an egg beaten up
with two table-spoonfuls of milk. Let them
stew gently a minute or two longer, and serve
very hot. Turnips prejiared thus are very
good as an accompaniment to boiled mutton,
veal, or poidtry. Time, three-quarters of an
hour to an hour and a half to boil the turnips.
Probable cost, 5d. to 7d. per bunch. Sufficient
for five or six persons.
Turnips Stewed in Gravy.— Pare and
wash the turnips, and cut them into small square
pieces, or turn them to the shape of balls or
pears. Put them into a saucepan, pour over
them as much boiling gra\'y as will cover
them, and add a little salt and pepper and a
small lump of sugar. Let them simmer gently
until they are tender. Put them in a hot dish,
pour the gravy over them, and serve very hot.
Time to stew, three-quarters of an hour or more,
according to age. Probable cost, 6d. per bunch.
Turnips, White Puree of.— If you
want to make a verj' white puree, you must
mince the turnips, blanch them in boiling
water, and di-ain and sweat them over a verj'
slow fire in a little butter to prevent their
I getting brown. When they are done enough,
1 add two or three spoonfuls of bechamel, strain
' them like a puree through a tamis, reduce,
and serve surrounded with fried toasts of bread.
If they are for entremets, the pm-ee must be