Peel and boil some turnips in salted water to which a half teaspoonful of sugar has been added. Slice them half an inch thick and put them in a stew-pan with two tablespoonfuls of butter to six or seven good sized turnips, shake them until they are lightly browned. Season with salt, pepper, a trifle of mace and sugar. Pour over a pint of good brown gravy and serve.
BOILED TURNIPS.
Put three tablespoonfuls of butter in a saucepan and as soon as it is melted put in one small onion, minced fine and one quart of turnips cut in dice; stir until they are brown, when add one teaspoonful of salt, the same of sugar, one tablespoonful of flour and half a saltspoonful of pepper, stirring for two minutes. Then add a cupful of milk or stock and simmer for twenty minutes, keeping the saucepan covered. Serve immediately.
TURNIP SALAD.
Slice very thin three or four turnips; put them to soak over night, change the water the next morning, then cut up very fine, put on salt, pepper, celery salt, or celery seed and vinegar.
VEGETABLE ASPIC MOLDS.
In the bottom of some very small molds lay alternately small pieces of chili, chervil and hard-boiled white of egg. Cover these well with liquid aspic, then add a further layer of chopped parsley and finely chopped yolk of hard-boiled egg. Having covered this also with aspic, put in another layer of small squares of cheese and a few capers, and so continue the operation till the molds are quite full. When set on ice turn out of the molds and serve on lettuce leaves with mustard, cress and chopped aspic jelly. The aspic is made by using a meat or vegetable stock to which is added enough soaked gelatine to make a jelly when cold.
VEGETABLE SOUP.
Put a half-cup of drippings into a saucepan, thicken it with two tablespoonfuls of flour, cut into it and brown two small onions. Have ready two quarts of boiling water, into this empty the contents of the saucepan, slice into it six tomatoes, two potatoes, one carrot and one turnip; add two cupfuls of green peas, one cupful of lima beans and a half-dozen cloves. Let all simmer slowly for two hours, then put all through a colander, return it to the pot, heat to boiling, thicken with a tablespoonful of butter rolled in cornstarch, season with pepper and salt to taste and serve hot.
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Vaughan's Seed Store
Chicago New York