When turnips are young they are best boiled whole. Put them into boiling salt-and-water. (See No. 9.) Time to boil, about twenty minutes. They can be placed round boiled meat, alternately with boiled carrots. The turnips should be pared thinly, and thrown into cold water directly they are peeled.

When turnips are old they must be mashed, Boil them till tender, after paring as before. The time to do this will vary from half an hour to two hours, according to the age. Mash them with a fork, and if necessary they can be rubbed through a wire sieve. When mashed mix them up with a little butter, add pepper, and warm the pulp up in a little milk.

Green Turnip-Tops

Pick away the decayed leaves, boil the turnip-tops in plenty of salted water, the more water the better. They will take about twenty minutes to boil. (See No. 9.) Drain in a colander, and serve piled up in a dish. Be careful to thoroughly drain them. The turnip-tops can be cut up fine like spinach, a little piece of butter added to them, and hard-boiled eggs served on them like spinach.