Mashed Turnips

Peel the turnips, cut them in slices, and lay them in cold water for half an hour; then place them in a stew-pan, pour boiling water over them, and boil slowly until tender, at least forty-five minutes being required. Drain well, and mash the turnips in the stew-pan; stand the pan ten minutes uncovered on the back of the range to dry the turnips well, stirring them frequently. Season with butter, salt and pepper. Turnips require more pepper than any other vegetable.

Turnips In Cream

Peel the turnips, cut them in small pieces, and boil until tender. Drain, add milk to nearly cover, and when the milk boils, thicken it to a cream with a little flour, stirred to a paste with cold milk. Add butter, salt and pepper, boil two minutes, and serve.

Stewed Turnips

Peel and slice the turnips and cut them into cubes.-Boil until tender, drain, and for three pints of turnips measured before cooking, allow

One table-spoonful of sugar. Two table-spoonfuls of butter. One-half pint of stock. One-half tea-spoonful of salt. One-quarter tea spoonful of pepper.

Cook rapidly until the stock has almost boiled away, then serve.