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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)


    ~ 4 small potatoes.
    ~ 1 large flat white turnip.
    ~ 3 cups boiling water.
    ~ 1 quart scalded milk.
    ~ 1/2 onion.
    ~ 4 tablespoons butter.
    ~ 1/2 cup flour.
    ~ 1 1/2 teaspoons salt.
    ~ 1/8 teaspoon pepper.


Wash, pare, and cut potatoes in halves.

Wash, pare, and cut turnips in one-quarter inch slices.

Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water.

Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve.

Add milk, reheat, and bind with butter and flour cooked together.

Season with salt and pepper.


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