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Turnips in White Sauce

IN- GREDIENTS for dish for 4 or 5 persons. or 8 turnips, 1 oz. of butter, 1/2 pint of white sauce.

AVERAGE COST, 8d.

Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little butter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by either of the recipes, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish; when approved, a little mustard may be added to the sauce.

TIME.-About hour to boil the turnips.

SEASONABLE in winter.

TURNIPS. "Vain effort 'tis to try and feed the brain, Unless a healthy body's nurtured too."-OLD WRITER.

VANILLA CREAM.

ANILLA Cream. -INGREDIENTS for 1 quart.-1 pint of milk, the yolks of 6 eggs, 6 oz. of sugar, 1 oz. of isinglass or Swinborne's gelatine, flavouring to taste of essence of vanilla. AVERAGE COST. with gelatine. 1s. 3d.

Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of VANILLA CREAM. boiling water. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps. Take it off the fire; VANILLA CUSTARD SAUCE. stir in the isinglass or gelatine, which should be previously dissolved in about 1/4 pint of water, and boiled for 2 or 3 minutes; pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish. Instead of using the essence of vanilla, a pod may be boiled in the milk until the flavour is well extracted.

A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients.

TIME. About 10 minutes to stir the mixture.

SEASONABLE at any time.