The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Creamed Turnips

Scrub, pare, and cut turnips into half-inch dice. Cook each pint of prepared turnips with at least one quart of boiling salted water, in the cooker, for from one and one-half to three hours or more. When tender, drain them, reserving enough of the water to make one cupful of [Sauce for Vegetables] for each pint of turnips.