Boiled Turnips

Turnips, like other vegetables, should be boiled in as small an amount of water as possible. Great care must be taken, however, that the kettle does not become dry, as scorched turnip is spoiled. An excellent precaution, in order to keep them from scorching in case the water becomes low, is to place an inverted saucer in the bottom of the kettle before putting in the turnips. Put into boiling water, cook rapidly until sufficiently tender to be pierced easily with a fork; too much cooking discolors and renders them strong in flavor. Boiled turnips should be drained very thoroughly, and all water pressed out before preparing for the table. The age, size, and variety of the turnip will greatly vary the time necessary for its cooking. The safest rule is to allow plenty of time, and test with a fork. Young turnips will cook in about forty-five minutes; old turnips, sliced, require from one and a quarter to two hours. If whole or cut in halves, they require a proportionate length of time. White turnips require much less cooking than yellow ones..

Chopped Turnips

Chop well-boiled white turnips very fine, add salt to taste, and sufficient lemon juice to moisten. Turn into a saucepan and heat till hot, gently lifting and stirring constantly. Cold boiled turnip may be advantageously used in this way.

Mashed Turnips

Wash the turnips, pare, and drop into boiling water. Cook until perfectly tender; turn into a colander and press out the water with a plate or large spoon; mash until free from lumps, season with a little sweet cream, and salt if desired. If the turnips are especially watery, one or two hot, mealy potatoes mashed with them will be an improvement.

Scalloped Turnips

Prepare and boil whole white turnips until nearly tender; cut into thin slices, lay in an earthen pudding-dish, pour over them a white sauce sufficient to cover, made by cooking a tablespoonful of flour in a pint of milk (part cream if preferred) until thickened. Season with salt, sprinkle the top lightly with grated bread crumbs, and bake in a quick oven until a rich brown. Place the baking-dish on a clean plate and serve. Rich milk or cream may be used instead of white sauce, if preferred.