Boiled Radishes

From a
1911
cook book
...............

.

WWash large and strongly flavored Radishes,
and trim at both ends.
Boil until tender.
Pour off some of the Water
in which they have been boiled in
and thicken the remainder with
a little Cornstarch blended with Milk.
Season with Salt, Paprika, and Butter.

.

The flavor is not unlike
Spicy Turnips,
and they make a pleasant novelty,
served with Steak or Chops.
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