This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
The turnip is a winter vegetable valuable in furnishing variety to the table. It has a heavy outer covering, hence must be pared with a thick paring.
Scrub turnips. Pare with a deep paring. Boil till tender. Cut in dice and cover with a medium white sauce.
1 tablespoon butter
1 teaspoon salt
Wash and pare turnips, boil, drain, dry thoroughly, and mash (with a potato masher) in the saucepan in which they were cooked. Beat them until very light, add butter, and salt and beat again, reheat and serve. Serves 6 to 8.