CREAMED TURNIPS
Cut boiled turnips into dice, reheat in a [Cream] or White Sauce, season with salt, pepper, and sugar, and serve on toast. Add a little grated nutmeg if desired. [Brown Sauce] may be used also.
TURNIPS AND CARROTS
Cook separately diced carrots and turnips, then, mix and season with salt, pepper, butter, and minced parsley; or, mix with [Cream] or White Sauce.
GLAZED TURNIPS
Boil small peeled turnips in rich stock to cover, adding a pinch of sugar. Drain, reduce the sauce by rapid boiling, and brown the turnips in the oven, basting with the stock.
TURNIPS IN BROWN SAUCE
Peel, slice, and boil until tender in salted water, drain, sauté in butter, and pour over a [Brown Sauce]. Season with salt, pepper, sugar, and mace.