1 C-turnip cubes 1/ t-salt 3 1 T-butter 1 T-flour ¼ t-salt ½ C-milk Peel the turnips. Cut into one-half inch cubes. Soak in cold water ten minutes. Cook in boiling water in an uncovered utensil until transparent no longer. Drain and sprinkle with salt. Melt the butter, add the flour and the one-fourth teaspoon salt, blend well, add the milk gradually and cook until creamy. Add the turnips and serve. Liver and Bacon (Two portions) 4 slices bacon 2/ lb. liver 3 1 t-salt ¼ t-paprika 3 T-flour Cover slices of calves' liver cut one-half inch thick with boiling water. Allow to stand five minutes. Drain and cut into pieces for serving. Sprinkle with salt and pepper and roll in flour. Have a frying pan very hot. Add sliced bacon. When the bacon has cooked on each side, pile up on one side of the pan and add the liver, placing a piece of bacon on top of each portion of liver, thus preventing the bacon from getting too well done, and also seasoning the liver. Brown the liver thoroughly on both sides. (It should be cooked about ten minutes.) Serve hot. Fruit Gems (Nine Gems) 2 C-flour 3 t-baking powder 3 T-sugar ¼ t-salt ¾ C-milk 1 egg 1 T-melted butter 1/ C-seeded, chopped raisins or currants 3 Mix the flour, baking powder, sugar and salt. Break the egg into the milk, stir well, pour into the dry ingredients. Beat vigorously one minute. Add the melted butter and raisins or currants. Bake in nine well buttered gem pans for twenty minutes in a moderate oven. Peanut Fudge (Six portions) 1 C-"C" sugar 1 C-granulated sugar ¼ t-cream of tartar 2 squares of chocolate 2/ C-milk 3 1 T-butter
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