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TURNIPS, FOR GARNISH (another way)

When turnips are to be used for garnishing dishes they may be prepared either white or coloured. Pare the thick skin from them, wash and drain them, and either cut them into slices of uniform size, or turn them to any shape that may be desired. Throw them into boiling water, let them boil quickly for five minutes, then drain and dry them. If white turnip garnish is required, put the blanched turnips into a saucepan, cover with boiling stock, add a small lump of sugar and a little salt and cayenne, and let them simmer gently until they are tender without being broken. Let them remain in the stock till they are wanted. If brown turnip garnish is to be used, prepare the turnips, and blanch them as before. Dissolve an ounce of butter in a frying-pan, throw in the turnips, and shake them over a gentle fire till they are lightly browned. Drain them, and if not sufficiently tender stew them for a few minutes longer before serving. Time, about ten minutes to colour the turnips, twenty minutes to stew them. Probable cost, turnips, 5d. to 7d. per bunch.