Peel, lay in cold water for an hour; boil tender in hot, salted water; throw this off and fill up the pot with boiling- water, slightly salted. Cook five minutes in this, drain well and rub through a colander or vegetable-press. Beat in a lump of butter rolled in a little flour, salt and pepper to taste; return to the saucepan and cook one minute, stirring all the time.
Pare and quarter. Cook tender in two waters; drain, dish; pour a little melted butter, seasoned with pepper and salt, over them, and serve hot.
Pare, lay in cold water one hour; cook tender in two waters; drain and cover with hot cream (heated with a pinch of soda) or hot milk, if you have no cream. Simmer gently for five minutes; stir in a white roux made by cooking together a tablespoonful of butter and one of flour, salt and pepper, and serve very hot.
Peel, lay in cold water for an hour; boil for ten minutes in fresh water, cover with boiling, slightly salted water, and cook tender. Drain, dish, season and pour over them a good white sauce of drawn butter.
Peel and slice young turnips, dropping them into cold water as you do so. Turn into a pot of boiling water, and cook for twenty minutes. Drain carefully, so as not to break the slices. When cold, dip each slice in beaten egg, then in salted cracker dust, and spread all upon a platter. Let them stand for an hour and fry in deep, boiling fat to a golden brown.
Peel and cut into dice of uniform size enough cold boiled turnips and carrots to make a cupful of each. Mix and sprinkle with salt and pepper. Melt two tablespoonfuls of butter in a frying-pan and turn the vegetable dice into this. Toss and turn in the hissing butter for five or ten minutes; drain in a hot colander and dish.
Separate the turnip of the vegetable from the leaves that surround it and wash thoroughly. Cut into quarters and boil for twenty minutes in salted water. Drain; sprinkle with salt and pepper, and serve hot with melted butter.
Remove the outer leaves from the swelled stalk, or turnip; wash thoroughly and throw into cold water. Drain both and put them on to boil in separate vessels of salted water. When the turnips have cooked for ten minutes, drain and pour over them fresh boiling water, to which a tablespoonful of vinegar has been added. Boil for ten minutes longer; drain, scrape and slice. Dip the slices, one by one, in melted butter and lay about the edge of a hot platter. Drain the leaves which have been cooked tender, turn into a chopping-bowl and chop very fine. Return to the fire with two tablespoonfuls of butter, pepper and salt to taste. Beat to a smoking mass, and heap in the center of the heated platter, about the edge of which you have laid the sliced vegetable.