THE VEGETABLE GARDEN 



TUENIP CUPS WITH PEAS 



Steam small white turnips until tender. When 

 done, remove from the fire and hollow out the cen- 

 tres, cutting the tops in scallops. Fill with peas 

 cooked with a cream dressing made of two table- 

 spoonfuls of butter cooked with two tablespoonfuls 

 of flour, one cupful of milk, and one teaspoonful of 

 salt. Or if cream may be used, one spoonful of but- 

 ter will be sufficient. Serve very hot on a platter 

 garnished with parsley. 



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