Mashed Turnips.
Pare one yellow turnip or six white ones and cut in slices. Put in a large stewpan with a generous supply of boiling water. If white turnips be used, cook them for half an hour; but if the yellow kind be taken, cook for fifty or sixty minutes. Too little water and too much cooking will make any turnips’ strong-flavored, and give them a dark color. When the turnips are done, drain off all the water and mash them well. Season with salt, pepper, and butter.