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Some Kitchen Kinks: Turnips

Turnips. This vegetable is generally spoiled by overcooking. The flat, white summer turnip, when sliced, will cook in thirty minutes. If the cooking is prolonged beyond this time, the vegetable begins to deteriorate, growing dark in color and strong in flavor. The winter turnips require from forty-five to sixty minutes.

Boiled Turnips. a Have the turnips peeled and sliced. Drop the slices into stewpan 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 stewpan; 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 Turnips.

Chop the drained turnips into rather large pieces. Return to the stewpan, and for a pint and a half of turnips add a teaspoonful of salt, one-fourth of a teaspoonful of pepper, a tablespoonful of butter, and four tablespoonfuls of water. Cook over a very hot fire until the turnips have absorbed all the seasonings. Serve APPENDIX at once. Or the salt, pepper, butter, and a tablespoonful of flour may be added to the hashed turnips; then the stewpan 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 half a pint of meat stock or of milk and cook ten minutes.