Cassell's dictionary of cookery

thicker; if for garnishing entrees, richer and more tasty. — Udc. Turnips with White Sauce.— Prepare the turnips as before, stew them in gravj-, and when they are quite tender lift them out without breaking them, di-ain them, and put them in a tureen. Have a tea-spoonful of arrowroot already mixed smoothly with a quarter of a l^int of cream or milk. Mix the sauce gradually with this, put it back into the saucepan, and let it boil. Take it from the fire for a few minutes, stir half an ounce of cold butter into it : when this is dissolved pour the sauce over the turnips, and serve very hot. Time to stew the turnips, three-quarters of an hour or more, according to age and size. Probable cost, turnips, 5d. to 7d. per bunch. Sufficient, half a bunch of turnips for fom- or five persons. Turnips with White Sauce (another way). — Cut them in the shape of pears or balls ; boil them in salt and water and butter, and when done enough drain them and serve with a white sauce, to which you may add a little mustard if approved of. Turnips, Young.— Wash and peel a dozen young turnips, and put them into a saucepan with a pint of milk; add a little pepper and salt, and let them simmer gently. When they are half-dressed, put with them half an ounce of butter rolled in flour. Serve very hot. Time to simmer the turnips, about haK an hour. Turnips, Young, Stewed in Butter. — Take two pounds of mild young turnips, cut them into small squares, or turn them to any shape that may be preferred. Dissolve two ounces of fresh butter in a saucepan sufficiently large to hold the vegetables in a single layer. Put in the turnips, and simmer them very gently until they are tender without being broken. A few minutes before they are done enough, sprinkle a little salt and white pepper over them. Put them in the centre of a dish, and arrange fried or broiled cutlets neatly round them. Time, three-quarters of an hour to an hour to stew the turnips. Probable cost, 6d. Sufficient for five or six persons. Turnovers. — Make some good pastry, roll it out to the thickness of a quarter of an inch, and stamp it in rounds from four to seven inches in diameter, lay fresh fruit and sugar, or jam, on one half of the pastry, moisten the edges, and turn the other half right over. Press the edges closely, ornament them in any way, and brush the turnovers with white of egg. Sprinkle a little powdered sugar over them, and bake on tins in a brisk oven. Serve on a dish covered with a neatly-folded napkin. Time to bake, fifteen to twenty minutes. Probable cost. Id. each. Sufficient, one pound of pastry will make two dozen turnovers. Turnovers (another way).—See also Fruifc Pasties or Tiu-novers. TUR ( 1018 ) TUB Turtle. — The turtle, or sea tortoise, is found in most of the seas of warm climates. The green turtle is the variety used for making the celebrated turtle soup which forms such a noted feature of municipal feasts, hundreds of quarts heing served every year at the Lord Mayor's dinner. This soup is so expensive, and also so difficult to prepare, that it is seldom made in private houses; if it is wanted, it is bought