Peel some turnips and scoop out the centre; boil them in salt and water till soft, but quite whole. If there are any cold vegetables in the larder, such as beans, peas, carrots, and parsnips, make them hot; if not, cut some into small pieces and boil separately. Stir them into any cold sauce that may be left, or toss them in a little butter. Fill the turnip cups with these, arranging them on a dish, alternately red and green. Serve hot.