We hardly need the testimony of our dietetist and chemist to inform us that "the turnip is very watery and contains but little nourishment," but it may interest those who depend upon it to build up the system, to learn that" turnips contain no more than one-half per cent. of flesh-formers instead of the one per cent. formerly assigned to them." Those who are studying anti-fat foods may get a hint from the quotation.

Young Turnips

Peel and quarter. Cook half an hour, or until tender, but not broken, in boiling, salted water. Drain, still without breaking, and dish. Sprinkle with pepper and salt, then butter plentifully and serve.

Turnips must be served hot, or they are not fit to eat.

Young Turnips (Stewed)

Peel and quarter, or slice. Boil fifteen minutes in hot, salted water, drain and cover with a cupful of milk that has been heated in a separate vessel with a tiny bit of soda. When they simmer again stir in a tablespoonful of butter rolled in half as much flour, pepper and salt to taste, and stew gently fifteen minutes more. Serve in a deep, covered dish, and very hot.

Young Turnips (Fried)

Pare and slice crosswise a quarter of an inch thick. Lay in ice-cold water half an hour, then cook tender, but not too soft, in boiling water without salt. Drain, lay upon a soft cloth until dry and lukewarm, sprinkle with pepper and salt, flour, and fry in hot cottolene.

Or—

Dip in beaten egg, then in cracker-dust, and fry.

Mashed Turnips

Boil tender, drain, and mash in a colander, to get rid of the superfluous water ; turn into a saucepan and stir until smoking-hot, when pepper, salt, and stir in a roux of a tablespoonful of butter, heated, then stirred smooth with one of flour. Heat and toss one minute longer, and serve very hot.

Puree Of Turnips

Pare, slice, and cook tender in hot, salted water. Rub through a colander into a saucepan, stir into it a roux, as in the last recipe, pepper and salt, and add at the last a half cupful of hot cream in which has been dissolved a bit of soda. Take from the fire when it has boiled up once, and beat in a frothed egg. After this it must not boil, but be set in boiling water for five minutes, stirring up well now and then. Some people think this savory accompaniment of boiled mutton improved by a few drops of onion-juice.

Turnips And Carrots A La Parisienne

Cut both vegetables into small balls like marbles with a potato-gouge. Boil the balls tender, the carrots in one saucepan, the turnips in another, drain and mix them in a deep dish. Salt, pepper, and butter them well, or, if you like, cover them with a good white sauce.