This is prepared on Friday and left in the oven to keep hot until needed for Shabbas dinner.  All green vegetables may be prepared in the same way.

TURNIPS

Do not spoil turnips by overcooking.  The flat white summer turnip when sliced will cook in thirty minutes.  The winter turnip requires from forty-five to sixty minutes.

BOILED TURNIPS

Have the turnips peeled and sliced.  Drop the slices into a stew-pan with boiling water enough to cover generously.  Cook until tender, then drain well.  They are now ready to mash or chop.  If they are to be served mashed, put them back in the stew-pan; mash with a wooden vegetable masher, as metal is apt to impart an unpleasant taste.  Season with salt, butter, and a little pepper.  Serve at once.

HASHED TURNIPS

Chop the drained turnips into rather large pieces.  Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four tablespoons of water.  Cook over a very hot fire until the turnips have absorbed all the seasonings.  Serve at once.  Or the salt, pepper, butter, and one tablespoon of flour may be added to the hashed turnips; then the stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips.  When the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes.

When meat or soup stock is used substitute drippings for the butter in the above recipe.

KOHL-RABI WITH BREAST OF LAMB

Strip off the young leaves and boil in salt water.  Then peel the heads thickly, cut into round, thin slices, and lay in cold water for an hour.  Put on to boil a breast of mutton or lamb, which has been previously well salted, and spice with a little ground ginger.  When the mutton has boiled one-half hour add the sliced kohl-rabi, and boil covered.  In the meantime, drain all the water from the leaves, which you have boiled separately, and chop them, but not too fine, and add them to the mutton.  When done thicken with flour, season with pepper and more salt if needed.  You may omit the leaves if you are not fond of them.

KOHL-RABI

Kohl-rabi is fine flavored and delicate, if cooked when very young and tender.  It should be used when it has a diameter of not more than two or three inches.

Wash, peel and cut the Kohl-rabi root in dice and cook in salt water until tender.  Cook the greens or tops in another pan of boiling water until tender, drain and chop very fine in a wooden bowl.  Heat butter or fat, add flour, then the chopped greens, and one cup of liquor the Kohl-rabi root was cooked in or one cup of soup stock.  Add the Kohl-rabi, cook altogether, and serve.