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Baked Turnips

(Vaughan’s Vegetable Cook Book)







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.

Other Recipes


Swedish Baked Turnips.

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been
soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar,
1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg
and grated lemon peel; then mix with the yolks of 4 eggs and the
whites beaten stiff. Put in a well-buttered pudding-dish, and let bake
until done. Serve hot with wine sauce.

Other Recipes


25 Baked Turnips

Half boil 6 turnips, cut them in slices, butter a pudding dish, put in

the turnips, add a little milk, season with salt and pepper, cover the

top with bread crumbs and grated cheese. Bake until golden brown.









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