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

Mashed Turnip

Scrub and pare the turnips and cut them into pieces. Cook each pint of turnip with at least one quart of boiling salted water in the cooker for from one and one-half hours to three hours or more. When tender, drain and mash them in a colander and add to each pint one teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoonfuls or more of butter. Serve very hot.