TODAY’S RECIPE
PERFECTION TURNIPS Pare and dice fine-grained, mildflavoured turnips, and cook until tender in boiling water, salted during the last part of the cooking. Drain carefully, and to each quart of diced turnips, add two tablespoonfuls of butter and let them stand on the back of the stove until the butter is absorbed. Just before serving, pour over them one and a-half cupfuls of white sauce, combine carefully, and serve very hot. These turnips will have an unusual flavour because of stewing them in butter. Serves six.
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Bibliographic details
Southland Times, Issue 23990, 4 December 1939, Page 9
Word Count
88TODAY’S RECIPE Southland Times, Issue 23990, 4 December 1939, Page 9
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