This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Wash and pare the turnips deeply enough to remove the fibrous layer which lies about 1/8 to 1/4 inch beneath the skin. Slice or quarter and put to cook in boiling water. Cook uncovered. When almost done, which will require from 45 minutes to 2 hours time, add salt and finish cooking. Drain, mash and add 1 tablespoon butter to each pint of mashed turnips.
Pare small, young, white turnips, boil till tender, adding salt one-half hour before done. Drain and dry over flame. Prepare Sauce for Vegetables. Pour over the turnips and let simmer 15 minutes. If small turnips are not obtainable, large ones may be sliced and otherwise prepared as the whole ones.
1 pint diced turnips 1 teaspoon salt 1 cup milk.
1 1/2 tablespoons butter 1 1/2 tablespoons flour 4 slices toasted bread.
Cook the turnips in boiling salted water until tender. Drain, make a white sauce of the milk, butter, flour and salt. Serve on crisp toasted bread.
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