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 1906 COOKBOOKVEGETABLES PG 3 >  Turnip Sauce >

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

TURNIP SAUCE
 
 
 Take of turnips 2/3 and potatoes 1/3; pare, and cook until done. Then mash or put through a potato ricer. Season with salt, pepper, and butter, and serve. Unlike mashed potatoes alone, this is good cold or can be reheated.

Sister Joseph Amick, Elgin. Ill.
 
 

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