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.
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.
Boiled Carrots.
Scrape and cut into cubes enough raw carrots to make a quart. Cook them for one hour in three quarts of boiling water, and then proceed as directed in the rule for boiled turnips. White stock may be substituted for the gill of boiling water.
Turnips, carrots, and green peas, cooked in this manner, and then mixed together, make a handsome and savory dish.