Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

TURNIPS AND THEIR PREPARATION

122. TURNIPS, which are a root vegetable, occur in two varieties,
_white_ and _yellow_. The white ones are commonly known as _turnips_ and
the yellow ones are called _rutabagas_. Although differing in color,
both varieties have much the same flavor and may be prepared in the same
ways. Therefore, whenever a recipe calls for turnips, rutabagas may be
used as well.

123. In food value, turnips are similar to beets, carrots, and parsnips.
They have a strong flavor, which is disliked by many persons and
disagrees with some. However, much of this can be dissipated by cooking
them with the cover of the kettle removed, so that when properly
prepared they furnish a pleasant variety to the winter menu. They have
good storing qualities and can be kept very easily through the winter.
Toward spring it is more difficult to cook them soft, as the cellulose
in them becomes harder and they are likely to develop woody fiber.

124. In preparing turnips for cooking, scrub them until thoroughly clean
and then peel, wasting no more of the vegetable than is necessary. They
may then be cut up as desired for the recipe to be prepared.

125. STEWED TURNIPS.--When turnips are stewed until tender and then
seasoned with salt and pepper and flavored with butter they form a very
palatable dish.

To prepare them in this way, select the desired number, scrub them
until clean, and then peel them. Cut them into dice about 1/2 inch in
size, and put these to cook in boiling salted water, allowing the cover
to remain off the kettle during the cooking. Cook until they may be
easily pierced with a fork and drain the water from them. Season with
additional salt, if necessary, and with pepper, and add 1 tablespoonful
of butter for each four persons to be served. Allow the butter to melt
and serve hot.

126. MASHED TURNIPS.--Turnips, like potatoes, are a very good vegetable
to mash. Prepare the desired number in the manner explained in Art. 125.
Cook in boiling salted water with the kettle cover removed. When tender
enough to be mashed easily, drain the water from them, mash with a
potato masher, and season with additional salt if necessary and with
pepper and butter. Allow the butter to melt and serve hot.

127. CREAMED TURNIPS.--Turnips, both yellow and white, make an excellent
dish when dressed with a cream sauce. Prepare the desired number of
turnips by cleaning and peeling them and cutting them into dice about
1/2 inch in size. Cook until tender in boiling salted water and drain.
Prepare a medium white sauce and pour over the turnips. Serve hot.