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(Vegetables) - (The International Jewish Cook Book)

Have the turnips peeled and sliced. Drop the slices into a stew-pan with
boiling water enough to cover generously. Cook until tender, then drain
well. They are now ready to mash or chop. If they are to be served
mashed, put them back in the stew-pan; mash with a wooden vegetable
masher, as metal is apt to impart an unpleasant taste. Season with salt,
butter, and a little pepper. Serve at once.

Other Recipes

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


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