The Swedish, French, American cook book

Peel and cut in large pieces [if the turnip is small cut in four; if large, cut in six to eight pieces]. Put on stove in water (sufficient to cover it) with some salt; cook — covered — from one to one and a half hours; drain off the water, put in a strainer, mash them through. Add to each cup turnip one tablespoon butter, season with pepper and salt to taste, beat well, leave on the stove until ready to serve. Serve in a vegetable dish with any kind of meat. Baked Puree of Turnips ( Navets pures, cuits au four ) Make the puree [see recipe: Puree of Turnips a la Breta]. Put in a souffle dish, sprinkle dry bread crumbs on the top, with some pieces of butter. Put in oven and bake about half hour. Serve as a vegetable for dinner. Mashed Turnips with Potatoes, a la Europeenne Navets pures aux Pommes, a la Europeenne Peel and cut the turnip in six to eight pieces. Put on stove in water (sufficient to cover it) with a piece of bacon, sparerib, or ham if at hand; boil until tender, then add the same quantity of peeled potatoes; let cook until they are done. Then mash well, pass through the ricer, season with pepper and salt to taste, add a piece of butter; beat until creamy. Dish up in a vegetable dish; sprinkle with chopped parsley. Serve with any kind of meat. This is a delicious vegetable. ONIONS ( Oignons ) Onions with Butter ( Oignons au Beurre ) Select small white onions; peel; put on stove in water (sufficient to cover them) with little salt; cook — covered — until tender (from fifteen to twenty-five minutes, according to the size of the onions); drain the water off, pour over some good melted butter, sprinkle with chopped parsley. Serve in a vegetable dish as a vegetable. Can also be served around any kind of meat. Creamed Onions ( Oignons a la Creme ) Cook onions [see recipe: Onions with Butter]. Make a rich cream sauce and put the onions into it; let simmer on stove a few minutes, season with pepper and salt. Serve in a vegetable dish with any kind of meat. Brown Onions (Oignons rissoles ) Cook onions [see recipe: Onions with Butter]; drain the water off, leave in a drainer while hot, put on top of a clean linen to dry. In the meantime, put the kettle of fat on stove, put the onions in the frying basket and dip them carefully into the boiling fat — dip again and again until they become golden brown. Place in a vegetable dish on a paper doily, garnish with parsley. Serve as a vegetable. Can also be used for garnishing around the meat or in the centre of the dish. Fried Onions ( Oignons frits ) a la Europeenne Bermuda onions are the best for this purpose. Peel and cut in slices across, separate in rings one from another, take some good butter or bacon fat if at hand, put in a frying pan, put the onions in, sprinkle with pepper, salt, fry until nice and brown. Take care so they do not burn as they will burn quickly if not carefully looked after. Serve with steaks and chop s. Fried Crisp Onions ( Oignons i rises et frits ) Select a fine grade of onions, cut in small rings across, dip in egg and fine bread crumbs, shake the basket until they are dry. Have the fat very hot, dip the basket again and again in the fat for four or five minutes. Serve immediately in a vegetable dish, or around the meat, with steaks or chops.