Turnips

Pare them, cut them into rather small pieces and let them lie in cold water at least an hour, then put them in boiling water and cook them about an hour; drain them and squeeze all the water from them by pressing them between two wooden plates or strong stone-ware, throw them back in the vessel they were cooked in, mash them by beating them with a potato-masher, add to them butter, salt and a couple of tablespoonsful of cream, mix thoroughly and serve in a covered vegetable dish; mash them on the range where they will keep hot whilst being prepared. Sprinkle a little black pepper on the top of them, after they are in the dish; or you may dry them by squeezing them through a clean towel until all the water is pressed out.

Turnips In Sauce

Pare them, cut them in quite small pieces about the size and thickness of a kidney bean, lay them in cold water for an hour, then put them over the fire in boiling water, cook until tender. Cut in this way, they will be done in about half an hour; drain them and dry them slightly by leaving them on the back of the range for a few minutes, whilst you prepare the sauce as follows: melt in a sauce-pan a heaping tablespoonful of butter, stir in it two teaspoonsful of flour and a little salt; add a teacup of rich milk, give a boil up, stir it all the time until it thickens, then pour it over the\ turnips, shake them well in it, but do not stir them; give them a boil up and turn them in a covered vegetable dish and serve. Turnips are very nice prepared in this way. Serve them with roast or boiled mutton.