Boiled Turnips.
1 quart of white turnip cubes.
1 tablespoonful of butter.
1 level tablespoonful of sugar.
1 heaped teaspoonful of salt.
Pare and cut up enough of the small flat white turnips to make one quart. Let them stand in cold water for an hour or more. Pour off all the water and turn the turnips into a stewpan containing two quarts of boiling water. Cook for just thirty minutes and then pour off all the water. Put into the saucepan with the turnips, butter, sugar, salt, and one gill of boiling water. Place the saucepan on the hottest part of the fire and cook the turnips rapidly until all the liquid has been absorbed, shaking the pan frequently to prevent the turnips from burning. Turn into a hot dish and serve.