The ruta-baga turnips are sweetest and best. Pare and cut them in
pieces of equal size; put them into well-salted boiling water, and, when
perfectly tender, drain them dry; let them remain a moment on the fire
to evaporate the water, then mash them in a stew-pan, in which is hot
butter, pepper and salt to taste. Stir them over the fire until they are
thoroughly mixed, and keep them in the stew-pan until just before
serving, as turnips should be served very hot.
TURNIPS IN SAUCE (_French Cook_).
Cut three good-sized turnips into slices, or parallelograms, as long as
the turnip, and about half an inch thick. If they are not young and
tender, they should be boiled until half done; but they should not be
boiled at first if young. Put a piece of butter the size of an egg into
a saucepan; when hot, put in the pieces of turnips, and fry them to a
light-brown color. When done, add a heaping tea-spoonful of sugar; mix,
and then pour in a tea-cupful of stock (boiling water would answer, but
not so well); put this at the side of the fire to simmer until they are
done, adding a little pepper and salt. Now put a little more butter, the
size of a walnut, into a saucepan, adding a heaping tea-spoonful of
flour; mix, and add a little lukewarm water. When smoothly mixed, add
the sauce of the turnips; when both are well mixed, add the turnip
slices; they are then ready to serve.