Turnips
There are rich juicy kinds, which the Russians eat raw as a whet before dinner. In England we go to the other extreme, and the most common form in which the turnip comes to table is thoroughly well boiled and mashed.
Mashed Turnips.-Peel, slice, and boil half a dozen turnips. Drain them, pass them through a sieve, and then mixing them with flour, nutmeg, pepper, salt, a pat of butter, and a little glaze, stir them over the fire for ten minutes.
Young Turnips.-Peel them, make nice shapes of them, and blanch them for five minutes. Then fry them with a little butter, dredge them with flour, and moisten them with broth. Let them cook very slowly for twenty minutes, and add to them some Allemande sauce with a pinch of sugar. The French sometimes touch them up at the last with some of their mustard.
TURNOVER-the name of a pasty made in very simple fashion. Roll out a sheet of paste: cut out a circle in it. This, when doubled over so as to form a semicircle, with fruit or mincemeat inside, is the Turnover.