Turnips, glazed.—Choose some new turnips as
above, or, if preferred, cut them into quarters, shaping
these a little like the sections of an orange; parboil
them in salted water for five or ten minutes, then
drain them thoroughly, and place them in a well-
buttered sauté pan, sprinkle them with plenty of
powdered loaf sugar, set the pan on the fire, and,
as soon as the turnips begin to colour, moisten with
a little clear stock, season with pepper, salt, and,
if needed, a little more sugar, let them stew gently
till quite tender, and serve with their sauce over
and round them.