Perth Amboy evening news., 1923-10-23
Two I asty Ways
To Prepare Turnips
By Sister Mary

Use the homely root vegetables
provided by nature for winter in
stead of demanding shipped, out-of-
/ season ~delicacies.
OF course if turnips and p~arsnips
and carrots are simply boiled and
thrown on the table with an eat
me-if-you must attitude the family
Will more than likely become diff
cult and unmanageable and the poor
turnips will be so much waste.
But if the same care and interest
goes into the dish of carrots that
went into the dollhouse asparagus
you will have just as delectable a
vegetable, adding more food value
to the autumn diet for less money.
In planning meals always keep in
mind that the God in season is the
food needed for the building up and
preserving of tie body tissues.
Mother Nature is most canny and as
the seasons change and the diet in
cludes hearty meats she provides
coarse, bulky vegetables full of min
eral salts necessary for healthy
bodies.
Try turnips cooked according to
these rules and you won't sigh over
the passing of the green peas and
asparagus of summer.
Delicious Turnips
Three cups turnips, I lemon, 2
tablespoons butter, ! cup second
stock, 2 cups milk, 3 tablespoons
flour, l teaspoon salt, / tablespoon
butter, "a teaspoon paprika, l egg,
l small onion, l teaspoon minced
parsley, buttered crumbs.
Choose small white turnips. Pare
and cut in quarters enough to make
three cups. Let stand in cold water
to which n tablespoon lemon juice
has been added for three-quarters of
an hour. Drop into boiling sailed
water and cook until three-fourths
done.l Drain. Melt two tablespoons
butter in a shallow sauce pan, add
turnips and shake over the fire for
two or three minutes. Add stock
heated to the boiling point or if
stock is not a hand, boiling water.
Simmer until tender. Drain and
turn into a well butHred baking
dish. Melt one tablespoon butter,
stir in flour, making a perfectly
smooth mixture, slowly add milk,
stirring constantly. When butter
and flour are blended add the
onion. Let remain in the sauce I'M
III iiillollSQs DtdSOH WIFI SdIL ana
paprika. Remove from fire and add
egg slightly beaten. Remove onion.
Add eight or 10 tiny pieces of lemon
free from white skin or membrane.
The lemon pieces should not be any
larger than a pea. Add parsley.
Pour sauce over turnips, cover with
buttered crumbs and bake in a hot
oven until crumbs are brown.
This 1nOlG like n 1ouo aoYon1iaoF-
ed rule, but it SINNERS down to par
boiling the turnips. covering with
the sauce n buttered crumbs and
baking.
Baked Turnips
Four smooth medium-siZed tur-
nips, / small onion. 4 u cold
chopped meat, l tablespoon butter,
l tablespoon flour, l cup milk l tea
spoon minced parsley, u teaspoon
Worcestershire sauce, 4 teaspoon
pepper, 1 green pepper, bread
crumbs.
Pare turnips. Cut a slice from top
OF each and scoop out as much of
the inside as possible, leaving a shell
about one-quarter inch thick. Sprin-
kle salt, pepper and a little lemon
juice in each turnip and let stand
while preparing the filling.
Peel and mince onion. Melt but
ter, add onion and cook until a
bright straw color. Add meat and
mix thoroughly. Sift over flour and
stir well. Add milk, stirring con-
stantly. Add remaining ingredients.
The pepper should be dipped in boil
ing water and the thin outer skin
removed, then finely minced. Fill
4 ,,V.t~ .-gkI~ Co. I'LL
crumbs, dot with bits of butter and
arrange in a shallow pan. Pour
over boiling water to almost cover
turnips, cover the dish and bake an
hour in a moderate oven.
Copyright, 1928, NEA Service, Inc.