Page:Mrs Beeton's Book of Household Management.djvu/986

874 thoroughly. Arrange the slices or the purée in a well-buttered gratin or pie-dish, sauce over with a well-reduced Béchamel sauce, sprinkle the surface with fine breadcrumbs, and add a few tiny bits of butter. Bake in a sharp oven for about 10 minutes, to brown the top.

Time.—About 30 minutes. Average Cost, 9d. to 1s. Sufficient for 5 or 6 persons. Seasonable at any time.

See Carrots, Glazed, Recipe No. 1476.

Ingredients.—10 or 12 large turnips; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 2 ozs. of butter, cayenne or white pepper to taste.

Method.—Pare the turnips, put them into boiling water, salted in the above proportion, boil them until tender, then drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate. When quite free from water, rub the turnips with a wooden spoon through a sieve, put them into a saucepan, add the butter, white pepper, or cayenne, and, if necessary, a little salt. Keep stirring them over the fire until the butter is well incorporated, and the turnips are thoroughly hot, then dish and serve. A little cream or milk added after the turnips are pressed through the sieve is an improvement to both the colour and flavour of this vegetable.

Time.—From 45 to 60 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt, turnip-greens.

Method.—Wash the greens well in 2 or 3 waters, pick off all the decayed and dead leaves, tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them