Stewed Turnips

From a
1915
cook book
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.

Peel, slice, chop and cook
in boiling Salted Water until tender.
Drain and season with Pepper.
To 2 Qt. of Turnips
add 1 pt. of Cream or Rich Milk.
Mix 1 Tbsp. of Flour
and 1 Tbsp. of Butter;
simmer altogether for 10 minutes.
Serve hot.
Some use a beaten Egg in the Milk,
and some use Sour Cream,
adding the Egg and a dash of Vinegar.
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