Turnips, Mashed
INGREDIENTS for dish for 6 persons. - 10 or 12 large turnips, to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 2 oz. of butter, cayenne or white pepper to taste. AVERAGE COST, 6d.
Pare the turnips, quarter them, and put them into boiling water, salted in the above 420 TURNIPS IN WHITE SAUCE. proportion: boil them until tender; then drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate. When quite free from water, rub the turnips with a wooden spoon through the colander, and put them into a very clean saucepan; add the butter, white pepper or cayenne, and, if necessary, a little salt. Keep stirring them over the fire until the butter is well mixed with them, and the turnips are thoroughly hot; dish, and serve. A little cream or milk, added after the turnips are pressed through the colander, is an improvement to both the colour and flavour of this vegetable.
TIME. From to hour to boil the turnips; 10 minutes to warm them through.
SEASONABLE. - May be had all the year; but in early spring only good for flavouring gravies.