TURNIPS, Mashed.
Ingredients.—10 or 12 large turnips; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 2 oz. of butter, cayenne or white paper to taste. Mode.—Pare the turnips, quarter them, and put them into boiling water, salted in the above proportion; boil them until tender; then drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate. When quite free from water, rub the turnips with a wooden spoon through the colander, and put them into a very clean saucepan; add the butter, white pepper, or cayenne, and, if necessary, a little salt. Keep stirring them over the fire until the butter is well mixed with them, and the turnips are thoroughly hot; dish, and serve. A little cream or milk added after the turnips are pressed through the colander, is an improvement to both the colour and flavour of this vegetable. Time.—From ½ to ¾ hour to boil the turnips; 10 minutes to warm them through. Average cost, 4d. per bunch. Sufficient for 4 or 5 persons. Seasonable.—May be had all the year; but in early spring only good for flavouring gravies.