Dress
with butter, vegetable sauce, cream sauce, or thin cream and serve.
134. TURNIPS AND POTATOES.--Persons who are likely to find the flavor of
turnips disagreeable can usually eat them when they are combined
with potatoes.
Pare an equal number of Irish potatoes and turnips and cut them into
thick slices. Put them to cook in boiling salted water and cook with the
cover off the kettle until both are tender. Drain and dress with butter
or add butter and mash together. Serve hot.
135. NEW ENGLAND BOILED DINNER.--A combination of food that is much
used by the people of the New England States and has become famous
throughout the United States, consists of corned beef, potatoes,
turnips, and cabbage. As may well be imagined, such a combination forms
practically all that is necessary for a home dinner.
Select a good piece of corned beef and put it to cook in boiling water.
About 30 minutes before the beef has finished cooking, add additional
water, if necessary, and into this place an equal quantity of Irish
potatoes, turnips, and cabbage prepared in the required way and cut into
thick slices or chunks. Cook until the vegetables are tender. Then
remove the beef to a platter, surround with vegetables, and serve.
SERVING VEGETABLES
136. The way in which vegetables are served depends largely on the
method of preparation. However, a point that should never be neglected,
so far as cooked vegetables are concerned, no matter what plan of
serving is followed, is to see that they are always served hot.
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