Scrub the turnips and pare off the thick skin. Cut into slices or quarters, and cook in boiling salted water until soft. Then put them into a piece of coarse cheese-cloth and mash fine with a wooden masher, pressing them to remove the water. To one pint of mashed turnips add one tablespoonful butter, one-quarter teaspoonful salt, and a sprinkle of pepper. Serve in hot dish. Potatoes are sometimes mashed with turnips, to absorb the water.