2177—Stuffed Turnips.—A

Take some round, medium-sized turnips, fairly equal in size. Peel them, and, in so doing, shape them nicely; then, by means of a round fancy-cutter, cut them deeply at their base, pressing the instrument into the pulp.

This done, thoroughly parboil and empty them.

With the withdrawn pulp, prepare a purée, to which add an equal quantity of mashed potatoes. Garnish the turnips with this purée, and shape the visible portion of the latter dome-fashion.

Set the stuffed turnips in a sautépan, and complete their cooking in butter, taking care to baste them frequently.