Boiled Turnips

Ingredients

• Turnips
• to each 1/2 gallon of water
• 1 heaped tablespoonful of salt

Instructions

1. Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole.
2. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender.
3. Try them with a fork, and, when done, take them up in a colander;
4. let them thoroughly drain, and serve.
5. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole: unless nice and young, they are scarcely worth the trouble of dressing plainly as above.