Of these we use two varieties, Brassica Rapa, Linn, and the ruta-baga or Swedish turnip; both are prepared after the same recipes. Turnips do not contain sugars nor starch, but amyloids in the form of gum and inulin, with quite a marked quantity of pectose. When well cooked, they make an agreeable and harmless vegetable for diabetic persons. Turnip tops, or the sprouts from old white turnips, dressed with French dressing, make an exceedingly nice spring salad.

Mashed Turnips

Boil the turnips according to the first recipe, drain in a colander, press through a colander and add salt and butter.

Boiled Turnips

Pare a solid turnip, cut it into dice, and soak in cold water for a half hour; drain, put in a kettle of unsalted boiling water and boil, uncovered, for twenty minutes or until white and transparent. Drain in a colander. Serve with melted butter and a little salt to diabetic, rheumatic and gouty patients. Turnips are a nice accompaniment to boiled or roasted mutton.