Separate the turnip of the vegetable from the leaves that surround it and wash thoroughly. Cut into quarters and boil for twenty minutes in salted water. Drain; sprinkle with salt and pepper, and serve hot with melted butter.
Kohlrabi with leaves
Remove the outer leaves from the swelled stalk, or turnip; wash thoroughly and throw into cold water. Drain both and put them on to boil in separate vessels of salted water. When the turnips have cooked for ten minutes, drain and pour over them fresh boiling water, to which a tablespoonful of vinegar has been added. Boil for ten minutes longer; drain, scrape and slice. Dip the slices, one by one, in melted butter and lay about the edge of a hot platter. Drain the leaves which have been cooked tender, turn into a chopping-bowl and chop very fine. Return to the fire with two tablespoonfuls of butter, pepper and salt to taste. Beat to a smoking mass, and heap in the center of the heated platter, about the edge of which you have laid the sliced vegetable.
A WORD ABOUT NUTS
Nuts of all kinds are gaining in favor as articles of diet, and are at their best in the autumn and winter. They may be bought, shelled and packed in boxes, so that they are ready for immediate use. The housekeeper of moderate means, with an abundance of time at her disposal, will find that it is cheaper to buy the nuts in their shells and crack them herself. If she is so fortunate as to be able to despise the petty economies she will rejoice in the prepared nuts. They will save her much tedious labor.
If Spanish chestnuts are not to be procured when wanted, large domestic chestnuts may be boiled and used in their stead.
Chestnut croquettes
Boil a quart of Spanish chestnuts in salted water. While still hot, remove the shells and skins and rub the nuts through a colander. With a wooden spoon work to a smooth paste, adding, as you do so, a tablespoonful of butter, a saltspoonful of salt, a dash of paprika, a quarter of a teaspoonful of onion juice, a handful of fine bread-crumbs, and the unbeaten yolk of an egg. Put the paste in a double boiler over the fire and heat through. With floured hands form into croquettes, dip in beaten egg, then in cracker dust, and lay on a platter in the refrigerator for two hours. Fry in deep, boiling cottolene or other fat; drain in a colander, and serve very hot.
English walnut croquettes
Crack, extract the kernels, blanch by pouring boiling water over them, stripping off the loosened skins and dropping into cold water. Leave there for ten minutes; take out, dry between two soft towels and, when crisp and perfectly dry, proceed as with chestnuts in last recipe.