19. Mashed Turnips

Select the large yellow turnips, as they are sweetest. Wash, pare and cut them into pieces. Boil them in salted boiling water until tender, two hours, pouring off the first water if they are old and strong. Drain, mash, season with butter and salt, and heap lightly in a vegetable dish.

20. Creamed Turnips

Cut peeled turnips into half inch dice, boil in salted water and drain, pour over a cream sauce made of one cup hot milk poured gradually over one table-spoonful each butter and flour rubbed together. Season and serve. All vegetables made in this style should never be allowed to get cold before cream or sauce is added. When allowed to become cold they are not as easily digested and do not absorb the cream or sauce.

21. Boiled Turnips

Pare and cut into quarters. Place into boiling water, well salted; boil till tender. Drain well, wash, adding butter, and a pinch of sugar. Stir and mix. Serve hot.