Turnips Stewed

Peel, slice, chop and cook in boiling salted water until tender. Drain and season with pepper. To 2 quarts of turnip add 1 pint of cream or rich milk. Mix 1 tablespoonful of flour and 1 tablespoonful of butter; simmer altogether ten minutes. Serve hot. Some use a beaten egg in the milk, and some use sour cream, adding the egg and a dash of vinegar.

Turnips Mashed

Peel, slice and soak in cold water. Boil until quite tender in salted water. Drain and mash with butter. Much of the flavor and sugar of the root is lost in this way. To prevent this boil the root whole without peeling. It will take twice as long. When quite tender peel and prepare as above. Add a little cream or milk while mashing.