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Vegetables: Blanching

Blanching means bleaching; it removes from winter vegetables their strong, acrid flavor. Then it improves their quality. Let us blanch turnips, for instance; then you can apply the same process to a variety of vegetables. Have a large saucepan with 2 quarts water at a rapid boil; add 1 tablespoonful salt; drop into it the pared turnips and bring the water back to the boiling point as quickly as possible. Cook rapidly, uncovered, for thirty minutes. Drain off the water, put the turnips in a strainer, and MRS. CURTIS'S COOKBOOK cool them under the cold-water faucet; then set away in a covered dish until you are ready to prepare them for the table. Cut them into rather large pieces, put in a saucepan with a tablespoonful butter, a dash pepper, a teaspoonful salt, and 4 tablespoonfuls meat stock or milk. Cook over a hot fire until the vegetables have absorbed both seasonings and liquid. Serve at once.