1 peck white turnips 4 quarts White Sauce II

1 1/2 teaspoons pepper 1 quart soft breadcrumbs

Peel turnips, cut in halves lengthwise, and then in slices; parboil five minutes with one teaspoon soda; drain. Add boiling water, with one teaspoon salt to each quart; boil until tender. Drain, put in baking dishes; add sauce and pepper, cover with buttered crumbs; bake until crumbs are brown. Grated cheese may be used in place of crumbs.