hem in a little water,
keep them shaking till they are done, and the liquor quite exhausted,
and then rub them through a tammis. Take a little white gravy and cut
more turnips, as if intended for harrico. Shake them as before, and add
a little more white gravy.

TURNIP SOUP. Take from a knuckle of veal all the meat that can be made
into cutlets, and stew the remainder in five pints of water, with an
onion, a bundle of herbs, and a blade of mace. Cover it close, and let
it do on a slow fire, four or five hours at least. Strain it, and set it
by till the next day. Then take the fat and sediment from it, and
simmer it with turnips cut into small dice till tender, seasoning it
with salt and pepper. Before serving, rub down half a spoonful of flour
with half a pint of good cream, and a piece of butter the size of a
walnut. Let a small roll simmer in the soup till fully moistened, and
serve this with it. The soup should be as thick as middling cream.

TURNIP TOPS. These are the shoots which come out in the spring from the
old turnip roots, and are to be dressed in the same way as cabbage
sprouts. They make very nice sweet greens, and are esteemed great
purifiers of the blood and juices.

TURNPIKES. Mix together a quarter of a pound each of flour, butter,
currants, and lump sugar powdered. Beat up four eggs with two of the
whites, make the whole into a stiff paste, with the addition of a little
lemon peel. Roll the paste out thin, and cut it into shapes with a wine
glass. The addition of a few carraway seeds will be an improvement.

TURTLE. The morning that you intend to dress the turtle, fill a boiler
or kettle with a quantity of water sufficient to scald the callapach and
callapee, the fins, &c. and about nine o'clock hang up your turtle by
the hind fins, cut off its head, and save the blood; then with a sharp
pointed knife separate the callapach from the callapee (or the back from
the belly part) down to the shoulders, so as to come at the entrails,
which take out, and clean them, as you would those of any other animal,
and throw them into a tub of clean water, taking great care not to break
the gall, but cut it off the liver, and throw it away. Then separate
each distinctly, and take the guts into another vessel, open them with a
small penknife, from end to end, wash them clean, and draw them through
a woollen cloth in warm water, to clear away the slime, and then put
them into clean cold water till they are use