Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1903-12-17
The Cook and the TurnIp-

the turnip, the easiest of jobs. For
the turnip is easy to cook deliciouslyl
and with the variety that is necessary
to the tongue, which gets just as tired
of one flavor as the eye does OF one
particular object and the ear does OF
one eternal sound.
Boiled Turnips-Pare turnips and,
if large, divide into quarters and drop
into a saucepan Of boiling water, salt
ed in the proportion Of heapingl
tablespoonful salt to half gallon wat
er; boil gently from eighteen to TWEEN
ty minutes If young and three-fourLa.
to one hour and quarter II old. "ryl
with a fork and when tender drain in
a colander and serve with boiled NUT
ton.
Mashed Turnips-Boii as in preced-t
ing recipe, drain through colander, |
and when free from water press
through into clean saucepan, addingI
turnips and cayenne pepper to taste.
Stir over fire until butter is thorough
ly mixed, add quarter cup cream orr
milk. and serve.
German Turnips-Eight large tur-l
nips, three ounces butter, pepper andl
salt to taste, more than half pint
stock or broth, one tablespoonful
-four Heat butter in stewpan, lay inI
the turnips after having pared them
and cut them into dice, and season.
with pepper and salt. Toss them overl
the fire for a few minutes, add thel
broth, simmer the whole gently about
fifteen minutes. when the turnips will
be tender. Brown the flour, add to,
the turnips. let them simmer another
five minutes. and serve The boiled
mutton. which is tasteful accompani-l
ment 10 turnips, may be cooked with
the turnips by placing 1t in the midst
of them The meat is then almost
steamed and consequently most ten
der.
Dreamed Turnips-Seven or eight
thrnips. enc ounce butter, one-fourth
pint white sauce; peel and cut tur-
nips in the shape Of pears or marbles,
boil IN salt and water to which has
been added the butter, drain, and
serve with this sauce: one and one
half pints milk. one and one-halfI
ounces rice, one strip lemon peel,
small blade ground mace, salt and cay
enne TO taste. Boil the milk with the
lemon peel and rice until the latter is
perfectly tender, take out the peel,
whip the milk and rice together, re-
turn to the stewpan and warm, add the
mace and seasoning. give IL one boil,
and serve In the consistency of cream.
The Cook and the Cod
Ought to know just how to choose
each other, the cook looking for cod
that is plump and round near the tail,
with a deep hollow behind the head
and sides undulating as If they were
ribbed. Press the finger into the flesh;
IL the flesh rises Immediately the fish
is fresh, IL not II is stale. The cod. in
its turn, should be certain of a deft
cook 10 secure It's welcome on the
table
Gods Head and Shoulders
Cleanse the fish thoroughly and rub
a little salt over the thick part and in
SHE of the fish one or two hours before
dressing II. Lay in the kettle with
sufficient cold water to cover It: do
not pour the water over the fish. asl
this may break II and only keep II just
simmering. III the water should boi
away add little from the side and not
on top the fish. Add salt In the pro-,
portion of five ounces of salt to each
gallon Of water and bring gradually to-
boil. Skim carefully. draw II to the
side of the fire. and let simmer gently
x,.tti
hour more or less. according To size
take out and drain, serve on not nap.
Kin, garnlsh with cut lemon and hurse.
radish and serve with melted butter
and oyster sauce. For the sauce take,
three dozen oysters, half pint melted
butter, and open three dozen oystersl
and strain their liquor into sauce
pan. add oysters. let come to boil |
when they should look plump. Take
OF the Are Immediately and strain the !
liquor, mix with it sufficient milk toI
have half pint In all Now mix two
ounces butter smoothly with a tea
spoon -four, pour in the milk and keepE
stirring over the fire: let boil quickly
for minute or two and drop In the
oysters. Heat thoroughly. bur do not 1
Toll, else the oysters will harden.
Cod pie is a delicious left over. Sea.
son the cod with half teaspoon graf.
ed nutmeg, one large blade ground
mace, two ounces butter. half pint
stock. place in baking dish and cover
with rich pie crust. While 1t bakes
make sauce with one tablespoon
stock, fourth pint cream. thickeuing of
-four and butter. as in preceding re-.
cipe, lemon peel chopped fine To taste, +
and twelve oysters. Give this one
boil; when the pie is done make hole
in the top. pour in the sauce. cover
the hole with big leaf of pastry,
which has been baked separately. and
serve. F7Nyl
Beef, IL Properly Fed
Says the wiseacre student of good
foods. is In perfection at years old.
IL should then be light red on the
cut surface. darker red near the
bone. and slightly marbled with fat.
Beef contains in hundred parts
NEARLY .vvnDtv pf y,ftrncar, savapfV two