Pare and quarter. Cook tender in two waters; drain, dish; pour a little melted butter, seasoned with pepper and salt, over them, and serve hot.
Young turnips stewed with cream
Pare, lay in cold water one hour; cook tender in two waters; drain and cover with hot cream (heated with a pinch of soda) or hot milk, if you have no cream. Simmer gently for five minutes; stir in a white roux made by cooking together a tablespoonful of butter and one of flour, salt and pepper, and serve very hot.
Young turnips with white sauce
Peel, lay in cold water for an hour; boil for ten minutes in fresh water, cover with boiling, slightly salted water, and cook tender. Drain, dish, season and pour over them a good white sauce of drawn butter.
Fried turnips
Peel and slice young turnips, dropping them into cold water as you do so. Turn into a pot of boiling water, and cook for twenty minutes. Drain carefully, so as not to break the slices. When cold, dip each slice in beaten egg, then in salted cracker dust, and spread all upon a platter. Let them stand for an hour and fry in deep, boiling fat to a golden brown.
Turnips and carrots sautés
Peel and cut into dice of uniform size enough cold boiled turnips and carrots to make a cupful of each. Mix and sprinkle with salt and pepper. Melt two tablespoonfuls of butter in a frying-pan and turn the vegetable dice into this. Toss and turn in the hissing butter for five or ten minutes; drain in a hot colander and dish.