Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

enough to boil them in, a little salt, set on the fire and boil gently till tender; then take off, drain, drop in cold water, drain again, and use. _In Béchamel._--While the turnips are boiling as described above, make a _Béchamel_ sauce and turn the turnips in as soon as made; boil gently about two minutes, stirring the while, and serve warm. Do exactly the same with a cream or white sauce. _Au jus._--Boil and drain them as directed above, then put them in a saucepan with a little gravy, set on the fire, stir now and then for about ten minutes, add a teaspoonful of _meunière_, stir again for two or three minutes, and serve warm. _With Sugar._--Cut with a fruit-corer or with a vegetable spoon about a pint of turnips, and boil them till under done, then drain. Put the turnips in a saucepan with two or three tablespoonfuls of broth, set on a good fire, toss occasionally for about ten minutes, then add two or three tablespoonfuls of sugar, toss again now and then for ten minutes longer, and serve. It may take a little longer or less time than described above, according to the state of the turnips; if young and very tender, keep on the fire five instead of ten minutes, and if old, it may take fifteen minutes. _Glazed._--Cut the turnips with a vegetable spoon, boil them for five minutes, and drain them. Put half a gill of broth in a saucepan with about one pint of turnips and set on a good fire; toss and stir now and then till done, and till the broth is all boiled away. If it boils away before the turnips are cooked, add more and finish the cooking. When done, sprinkle about three ounces of sugar on them, stir for about one minute, dish the turnips, dredge powdered sugar all over, put in the oven two minutes, and serve. _Water-cress._--This contains much sulphur, and is the greatest anti-scorbutic known. Besides being eaten with salt or in salad, it may also be stewed in the following way: Take