The nutritive value of the turnip is very low, being only about five per cent. The rutabaga is more nutritious, and both are quite easy of digestion if thoroughly cooked. Be sure and give plenty of time to cook. Peel deep enough to remove the tough, white fibers that are under the skin, as they are bitter.
Select good, crisp turnips, as the withered and pithy ones are not good. Pare, and cut in slices about one third of an inch thick. Cook in as little water as possible, which should be boiling when the turnips are added. Salt in time to have it seasoned through, and let them boil until dry, watching closely that they do not burn. Then prepare an egg gravy as directed (see index), pouring it over the turnips, and serve hot.
Pare the turnips, and cut them in halves or quarters, drop into boiling, salted water, and cook until perfectly tender. The length of time will depend upon the size and age of the turnips, but be sure and give them plenty of time. When done, drain thoroughly, and add enough thick raw peanut cream to season well, and more salt if needed. Mash fine and serve hot.
The yellow turnip, or rutabaga, takes considerably longer for cooking than the white, but otherwise can be cooked the same. They are rather strong flavored, and are improved if mixed with an equal quantity of mashed potatoes. The cold turnip or rutabaga mixed with potato is nice if a well-beaten egg is added, and then made into cakes with the hands, placed on oiled tins, brushed over with nut cream, and baked in the oven until a nice brown. Serve hot.