scolors and renders them strong
in flavor. Boiled turnips should be drained very thoroughly, and all
water pressed out before preparing for the table. The age, size, and
variety of the turnip will greatly vary the time necessary for its
cooking. The safest rule is to allow plenty of time, and test with a
fork. Young turnips will cook in about forty-five minutes; old turnips,
sliced, require from one and a quarter to two hours. If whole or cut in
halves, they require a proportionate length of time. White turnips
require much, less cooking than yellow ones.

BAKED TURNIPS.--Select turnips of uniform size; wash and wipe, but
do not pare; place on the top grate of a moderately hot oven; bake two
or more hours or until perfectly tender; peel and serve at once, either
mashed or with cream sauce. Turnips are much sweeter baked than when
cooked in any other way.

CREAMED TURNIPS.--Pare, but do not cut, young sweet white turnips;
boil till tender in a small quantity of water; drain and dry well. Cook
a tablespoonful of flour in a pint of rich milk or part cream; arrange
the turnips in a baking dish, pour the sauce over them, add salt if
desired, sprinkle the top with grated bread crumbs, and brown in a quick
oven.

CHOPPED TURNIPS.--Chop well-boiled white turnips very fine, add
salt to taste and sufficient lemon juice to moisten. Turn into a
saucepan and heat till hot, gently lifting and stirring constantly. Cold
boiled turnip may be used advantageously in this way.

MASHED TURNIPS.--Wash the turnips, pare, and drop into boiling
water. Cook until perfectly tender; turn into a colander and press out
the water with a plate or large spoon; mash until free from lumps,
season with a little sweet cream, and salt if desired. If the turnips
are especially watery, one or two hot, mealy potatoes mashed with them
will be an improvement.

SCALLOPED TURNIPS.--Prepare and boil whole white turnips until
nearly tender; cut into thin slices, lay in an earthen pudding dish,
pour over them a white sauce sufficient to cover, made by cooking a
tablespoonful of flour in a pint of milk, part cream if preferred, until
thickened. Season with salt, sprinkle the top lightly with grated bread
crumbs, and bake in a quick oven until a rich brown. Place the baking
dish on a clean plate, and serve. Rich milk or cream may be used instead
of white sauce, if preferred.

STEAMED TURNIPS.--Select turnips of uniform size, wash, pare, and
steam rapidly till t