quarts of stock No. 106, seasoning to taste.
_Mode_.--Melt the butter in the stewpan, but do not let it boil; wash,
drain, and slice the turnips and onions very thin; put them in the
butter, with a teacupful of stock, and stew very gently for an hour.
Then add the remainder of the stock, and simmer another hour. Rub it
through a tammy, put it back into the stewpan, but do not let it boil.
Serve very hot.
_Time_.--2-1/2 hours. _Average cost_, 8d. per quart.
_Seasonable_ from October to March.
_Sufficient_ for 8 persons.
_Note_.--By adding a little cream, this soup will be much improved.
[Illustration: TURNIP.]
THE TURNIP.--Although turnips grow wild in England, they are not
the original of the cultivated vegetable made use of in this
country. In ancient times they were grown for cattle by the
Romans, and in Germany and the Low Countries they have from time
immemorial been raised for the same purpose. In their cultivated
state, they are generally supposed to have been introduced to
England from Hanover, in the time of George I.; but this has
been doubted, as George II. caused a description of the Norfolk
system to be sent to his Hanoverian subjects, for their
enlightenment in the art of turnip culture. As a culinary
vegetable, it is excellent, whether eaten alone, mashed, or
mixed with soups und stews. Its nutritious matter, however, is
small, being only 42 parts in 1,000.
VEGETABLE-MARROW SOUP.