Glazed Turnips

Peel some turnips and cut them into the shapes of small pears; put them in a saucepan with some water and a small quantity of salt, and boil them for ten minutes. Turn them on a sieve and leave them until thoroughly drained. Melt about one ounce of butter in a saucepan, put in the turnips, strew in plenty of powdered sugar, and toss them about over the fire until they begin to color. Moisten them with a small quantity of broth, season with salt, pepper, and a little ground cinnamon, and boil them gently until tender. When cooked pile the turnips on a hot dish, pour the sauce over them, and serve.

Turnips In Batter

Put one-fourth pound of butter into a stewpan and place it over the fire; when it has melted stir in one tablespoonful of flour and one pint of milk. Season with salt, pepper and a small quantity of sugar, and continue stirring it over the fire until it thickens; then put in one breakfast cupful of boiled turnips, continue stirring the mixture over the fire, and boil it for ten minutes. Cut two slices of bread, trim the crusts and toast them nicely. Butter the toast, cut each piece into quarters, and place them on a hot dish; pour the turnip mixture over them, and serve immediately.

Mashed Turnips

Peel the turnips, wash them, cut them into thin slices, put them in a steamer over a saucepan of boiling water and steam them for about an hour, or until they are quite tender; then mash them with a small quantity of milk, seasoning with salt and pepper.

Stewed Turnips With Sugar

Procure a number of young turnips as nearly of one size as possible, put them in a saucepan with a lump of butter and fry them until they are well browned. Sprinkle some powdered sugar over them, season with a small quantity of salt, pour in one teacupful of stock more or less according to the quantity of the turnips, place the cover on the saucepan, and let them simmer gently until they are tender. When cooked turn the turnips onto a hot dish, and serve.

Stuffed Turnips

Choose turnips all of one size, peel them, cut off the tops and scoop out their insides. Chop fine two onions and enough mutton to fill the turnips, stir in with it two tablespoonfuls of well-washed rice, one tablespoonful of chopped parsley and a small quantity each of salt and pepper. Mix all these items together well. Stuff the turnips with the mixture, replace their tops, thus forming lids, place them in a saucepan, moisten to their height with broth, put in a small lump of salt and stew them gently till tender. Pour in one wineglassful of malt vinegar and one tablespoonful of powdered sugar, and finish cooking them. Arrange the turnips tastefully in a group in the center of a hot dish, pour the remainder of their cooking stock around them, and serve.

Turnips With Cream

Procure some nice tender turnips and boil then in salted water; when done, turn them onto a sieve and allow them to drain well. Put one ounce of butter into a stewpan with one-half tablespoonful of flour and mix thoroughly over the fire with one-half teacupful of cream and one-half teacupful of milk. Season to taste with salt, pepper and a small quantity of grated nutmeg, put in the turnips and then simmer gently at the side of the fire for fifteen minutes. Put them on a hot dish, pour their sauce over, and serve.

Turnip Tops

The young shoots of the field turnip form a very excellent vegetable in early spring when freshly gathered and used as greens. They have a very pleasant bitter flavor, and are a very good substitute for spinach.

Boiled Turnip Tops

Wash thoroughly and pick over a quantity of turnip tops and drain them well. Plunge them in a good supply of fast-boiling water with a small quantity of salt in it and let them boil for twenty or twenty-five minutes. Drain them well and serve either plain or chopped fine, mixed with salt, pepper and a small quantity of butter.

Mashed Turnip Tops

Thoroughly wash and pick over a quantity of turnip tops, place them in a saucepan of boiling water and boil them until they are tender. Turn the greens onto a fine sieve, press them well to extract all the water, and when almost dry rub them through the sieve. Put one tablespoonful of butter in a saucepan together with one tablespoonful of flour and stir them over the fire until well mixed; then throw in the turnip tops, moisten with a very little clear gravy and season to taste with pepper and salt Stir the puree over the fire until very hot, then turn it onto a dish, garnish it with sippets of toast, and serve.