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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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