Seasonable from November to March.
USES OF THE TRUFFLE.—Like the Morel, truffles are seldom eaten alone, but are much used in gravies, soups, and ragoûts. They are likewise dried for the winter months, and, when reduced to powder, form a useful culinary ingredient; they, however, have many virtues attributed to them which they do not possess. Their wholesomeness is, perhaps, questionable, and they should be eaten with moderation.
BOILED TURNIPS.
1165. INGREDIENTS.—Turnips; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
Mode.—Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander; let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole: unless nice and young, they are scarcely worth the trouble of dressing plainly as above.
Time.—Old turnips, 3/4 to 1-1/4 hour; young ones, about 18 to 20 minutes.
Average cost, 4d. per bunch.
Sufficient.—Allow a bunch of 12 turnips for 5 or 6 persons.
Seasonable.—May be had all the year; but in spring only useful for flavouring gravies, &c.
[Illustration: TURNIPS.]