No. 42—TURNIPS.
Quantity for 6 Persons.
- 6–8 medium-sized turnips
- 4 qts. of water
- 2 tbsps. of salt
- 1⁄10 lb. of butter
- ½ tbsp. of flour
- ¼ pt. of bouillon
- 1 pinch of pepper
- Salt to taste
Preparation: The turnips are peeled, sliced, cooked until tender in boiling salt water, which is drained off when done. Put the butter on the turnips, add the flour and bouillon, season with salt and pepper and stew 15 minutes more.
No. 43—TELTOW TURNIPS.
Quantity for 6 Persons.
- 2 lbs. of Teltow turnips
- 3 qts. of water
- 2 tbsps. of salt
- ⅛ lb. of butter
- 1 tbsp. of flour
- 1 pt. of bouillon
- ½ tsp. of meat extract
- 1½ tsps. of sugar
- 1 pinch of pepper
- Salt to taste
Preparation: The vegetable is scraped, washed well in warm water, put into boiling salt water and boiled partly done, then drained. The turnips are stewed in butter to which the flour, sugar and bouillon are added, then the dish is covered and left to stew until tender. Season with salt and pepper. The vegetable must not be too juicy.
No. 44—STEWED GREEN STRING BEANS.
Quantity for 6 Persons.