Chop boiled turnips into large pieces. Put in saucepan, and for a pint and a half of turnips add a teaspoonful of pepper, a tablespoonful of butter and four tablespoonfuls of water. Cook over a hot fire until seasoning is absorbed.
HOME-MADE NOODLES.
(Serve as a Vegetable with Stewed Chicken or Veal.)
Four eggs, one tablespoonful cream, one teaspoonful salt, flour enough to make a stiff dough; roll out very thin and let dry an hour or longer; roll up and cut into fine strips; put into a kettle of boiling water, salted, boil ten minutes; cut a few noodles an inch wide and fry brown in butter to place on top. Serve with plenty of gravy.
KALE CANNON.
(Old Irish Dish.)
Take ten or twelve good-sized potatoes, peel and boil in salt water, add a large bunch of parsley previously washed and drained, and a pinch of baking soda. When the parsley is done, which will be in ten or fifteen minutes, take it up and lay it in a plate, drain it well and chop it, leaving out the stems. Chop fine one onion; when the potatoes are cooked place them at the back of the stove with a cloth and the lid over them; mash them, adding the onions as quickly as possible as the hot potatoes cook it, add a little pepper and salt and about one-half cup of hot milk with a lump of butter melted in it. Mix all together, serve with a little butter with each helping. This is sometimes made with kale, hence its name.
LYONNAISE POTATOES.
One pint cold potatoes cut in dice and seasoned with salt and pepper. Fry one scant tablespoonful of onion in one heaping tablespoonful of butter, add the potatoes, stir with a fork until the potatoes absorb the butter, add one teaspoonful chopped parsley. Three pints of boiling water, one-half teaspoonful salt. All vegetables should be put in boiling water.