The ruta-baga turnips are sweetest and best. Pare and cut them in pieces of equal size; put them into well-salted boiling water, and, when perfectly tender, drain them dry; let them remain a moment on the fire to evaporate the water, then mash them in a stew-pan, in which is hot butter, pepper and salt to taste. Stir them over the fire until they are thoroughly mixed, and keep them in the stew-pan until just before serving, as tur-nips should be served very hot.

Turnips In Sauce (French Cook)

Cut three good-sized turnips into slices, or parallelograms, as long as the turnip, and about half an inch thick. If they are not young and tender, they should be boiled until half done; but they should not be boiled at first if young. Put a piece of butter the size of an egg into a saucepan; when hot, put in the pieces of turnips, and fry them to a light-brown color. When done, add a heaping tea-spoonful of sugar; mix, and then pour in a tea-cupf al of stock (boiling water would answer, but not so well); put this at the side of the fire to simmer until they are done, adding a little pepper and salt. Now put a lit-tle more butter, the size of a walnut, into a saucepan, adding a heaping tea-spoonful of flour; mix, and add a little lukewarm water. When smoothly mixed, add the sauce of the turnips; when both are well mixed, add the turnip slices; they are then ready to serve.