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1 Mash the vegetables, add a tablespoonful of butter and a little chopped parsley.
2 Stir until the onion is a golden brown, add a tablespoonful of flour.
3 Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar.
4 Fry in olive-oil, add a tablespoonful of flour and cook until the flour is brown.
5 Just before serving add a tablespoonful of chopped parsley and salt and pepper to taste.
6 Remove the bacon, add a tablespoonful of chopped onion.
7 After they are cold, add a tablespoonful of vanilla.
8 Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs if liked.
9 When they have become very stiff, add a tablespoonful of the sugar and continue the beating.
10 Season with pepper and salt, add a tablespoonful of butter, and cook to a smooth paste.
11 Strain, add a tablespoonful of butter, and serve.
12 Just before serving, add a tablespoonful of flour, beaten very thoroughly with a tablespoon of butter.
13 For every quart of strawberries, take one pint of sugar; add a tablespoonful or two of water.
14 Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk.
15 I make it as follows: To a gallon of boiling water add a tablespoonful of pulverized hellebore.
16 Season with salt and pepper, add a tablespoonful of minced parsley, pour over the fish and serve.
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