Wash, pare and cut the turnips in small pieces. Cook until transparent and tender. Drain, mash, add the butter, salt and pepper, mix thoroughly and return to the fire to dry out the superfluous water. Serve hot with vinegar. (Never cook turnips until brown.)
Head Lettuce (Four portions)
1 head lettuce
Remove the outer leaves and core of the lettuce. Clean thoroughly. Place very wet in a towel, wrap well and lay directly on the ice. Allow to stand one hour before serving to allow the lettuce to get very cold and crisp.
Bettina's Russian Dressing (Four portions)
½ C-salad dressing
2 T-chili sauce
1 T-chopped green pepper
Mix the ingredients in the order named. Shake thoroughly in a glass jar. Serve cold.
Apple Dumplings (Four portions)
1 C-flour
2 t-baking powder
¼ t-salt
2 T-lard
1/3 C-water
4 apples
½ C-sugar
1 t-cinnamon
Mix thoroughly the flour, baking powder and salt. Cut in the lard with a knife, and then add the water, mixing to a soft dough. Roll on a well-floured board to one-fourth of an inch in thickness. Wipe and pare the apples, and cut them in quarters.