Other Recipes from VEGETABLESSalad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
To Boil Rice
Artichokes (french Or Globe)
Sour Buttered Beets
PurÉe Of Celeriac
Cauliflower With Brown Crumbs
TURNIPS(Vegetables) - (The International Jewish Cook Book)
Do not spoil turnips by overcooking. The flat white summer turnip when
sliced will cook in thirty minutes. The winter turnip requires from
forty-five to sixty minutes.
BOILED TURNIPSHave 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.
HASHED TURNIPSChop the drained turnips into rather large pieces. Return to the
stew-pan, and for one and one-half pints of turnips add one teaspoon of
salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four
tablespoons of water. Cook over a very hot fire until the turnips have
absorbed all the seasonings. Serve at once. Or the salt, pepper, butter,
and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss
up the turnips. When the turnips have been cooking five minutes in this
manner add one-half pint of meat stock or of milk and cook ten minutes.
When meat or soup stock is used substitute drippings for the butter in
the above recipe.
No. 37. Minestra of Rice and TurnipsIngredients: Rice, turnips, butter, gravy, tomatoes.
Cut three or four young turnips into slices and put them on a dish,
strew a little salt over them, cover them with another dish, and
let them stand for about two hours until the water has run out of
them. Then drain the slices, put them in a frying-pan and fry them
slightly in butter. Add some good gravy and mashed-up tomatoes,
and after having cooked this for a few minutes pour it into good
boiling stock. Add three ounces of well-washed rice, and boil for
Minestra loses its flavour if it is boiled too long. In Lombardy,
however, rice, macaroni, &c., are rarely boiled enough for English
SAUTE OF TURNIPS6 Turnips--1 1/2d.
1 oz. Butter
1 gill Stock
1 teaspoonful Sugar
1 teaspoonful Salt--1d.
Total Cost--21/2 d.
Time--Half an Hour
Peel the turnips and cut them into pieces like the quarter of an
orange; put them into a small stewpan with the butter, sprinkle over
them the sugar and salt, and stir about till quite brown. Pour
on the stock, bring it to the boil, and simmer till soft but not
broken. Dish the turnips, season the gravy with salt and a few drops of
lemon juice, pour over, and serve.
TURNIPS. M. E. WRIGHT.Put one-half teacup of butter in your kettle, and let it get hot; then
add one tablespoon sugar. Have your turnips sliced fine; put them in
your kettle and stir well; add enough water to stew tender; then
sprinkle over them one tablespoon of flour and a little rich cream.
Stir well, and serve. Sweet potatoes are excellent cooked the same
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.
Baked TurnipsPeel 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
Boiled TurnipsPut 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
Buttered Swedish TurnipsSwedish turnips are mostly given as food to cattle; true, but there is
no good reason why they should not be considered as excellent food for
man, for they are sweeter, and yield more substance than the ordinary
turnips; let them be peeled, boiled in plenty of water, and when done,
mashed with a little milk, butter, pepper, and salt.
25 Baked TurnipsHalf 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.
Viewed 2147 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
Chicken À La Italienne
CafÉ À La GlacÉ
Boned Smelts, SautÉd
SautÉd Cornmeal Mush
Gansleber PurÉe In Sulz
Eggs À La Mexicana
Fillet Of Sole À La Mouquin
Fillet De Sole À La Creole
Baked Bass À La Wellington
Duck À La Mode In Jelly
Baba À La Parisienne
Pudding À La Grande Belle
|Home Made Cookies.ca|