Chop the boiled and drained turnips into rather large pieces. Return to the saucepan, and for a pint and a half of turnips, add a teaspoon of salt, one-quarter of a teaspoon pepper, a tablespoon butter, and four tablespoons water. Cook over a very hot fire until the turnips have absorbed all the seasoning. Serve at once. Parsnips may also be cooked in this way.
2 cups grated turnip 1 teaspoon salt
2 tablespoons lemon juice 1/2 cup cream
Wash, peel and grate a sufficient number of turnips to make two cups. New turnips are best for this recipe. To the cream add the lemon juice and salt, and beat thoroughly; then pour over the grated turnip.
Wash, and pare the turnips deeply enough to remove the fibrous layer which lies about one-eighth to one-quarter inch beneath the skin. Slice or quarter, and cook in boiling water covered. When almost done, which will require from forty-five minutes to two hours' time, add salt, and finish cooking. Drain, mash, and add salt, pepper and one tablespoon butter to each pint of mashed turnips.
Pare small, young, white turnips, and boil until tender, adding salt one-half hour before done. Drain, and dry over flame. Prepare sauce for vegetables. Pour over the turnips, and let simmer fifteen minutes. If small turnips are not obtainable, large ones may be sliced and otherwise prepared as the whole ones.