Roll the
slices first in egg and then in stale bread crumbs or cracker crumbs.
Saute in a generous amount of fat until brown, drain carefully, and
brown on the other side. When done, remove from the pan. Add 2
tablespoonfuls of flour to the fat that remains in the pan, and stir
until the flour becomes light brown. Add 1-1/2 cupfuls of milk and stir
until thick. Place the slices of tomato on freshly toasted bread and
pour the sauce over them.
TURNIPS AND THEIR PREPARATION
122. TURNIPS, which are a root vegetable, occur in two varieties,
_white_ and _yellow_. The white ones are commonly known as _turnips_ and
the yellow ones are called _rutabagas_. Although differing in color,
both varieties have much the same flavor and may be prepared in the same
ways. Therefore, whenever a recipe calls for turnips, rutabagas may be
used as well.
123. In food value, turnips are similar to beets, carrots, and parsnips.
They have a strong flavor, which is disliked by many persons and
disagrees with some. However, much of this can be dissipated by cooking
them with the cover of the kettle removed, so that when properly
prepared they furnish a pleasant variety to the winter menu. They have
good storing qualities and can be kept very easily through the winter.
Toward spring it is more difficult to cook them soft, as the cellulose
in them becomes harder and they are likely to develop woody fiber.
124. In preparing turnips for cooking, scrub them until thoroughly clean
and then peel, wasting no more of the vegetable than is necessary.
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