hey can be easily pierced with a fork; mash, or
serve with lemon juice or cream sauce, as desired.

STEWED TURNIPS.--Prepare and slice some young, fresh white turnips,
boil or steam about twenty minutes, drain thoroughly, turn into a
saucepan with a cup of new milk for each quart of turnips; simmer gently
until tender, season with salt if desired, and serve.

TURNIPS IN JUICE.--Wash young white turnips, peel, and boil whole
in sufficient water to keep them from burning. Cover closely and cook
gently until tender, by which time the water in the kettle should be
reduced to the consistency of syrup. Serve at once.

TURNIPS WITH CREAM SAUCE.--Wash and pare the turnips, cut them
into half-inch dice, and cook in boiling water until tender. Meanwhile
prepare a cream sauce as directed for Scalloped Turnips, using thin
cream in place of milk. Drain the turnips, pour the cream sauce over
them, let them boil up once, and serve.

PARSNIPS.

DESCRIPTION.--The common garden parsnip is derived by cultivation
from the wild parsnip, indigenous to many parts of Europe and the north
of Asia, and cultivated since Roman times. It is not only used for
culinary purposes, but a wine is made from it. In the north of Ireland a
table beer is brewed from its fermented product and hops.

The percentage of nutritive elements contained in the parsnip is very
small; so small, indeed, that one pound of parsnips affords hardly one
fifth of an ounce of nitrogenous or muscle-forming material. The time
required for its digestion, varies from two and one half to three and
one half hours.

PREPARATION AND COOKING.--Wash and trim off any rough portions:
scrape well with a knife to remove the skins, and drop at once into cold
water to prevent discoloration. If the parsnips are smooth-skinned,
fresh, and too small to need dividing, they need only be washed
thoroughly before cooking, as the skins can be easily removed by rubbing
with a clean towel. Reject those that are wilted, pithy, coarse, or
stringy. Large parsnips should be divided, for if cooked whole, the
outside is likely to become soft before the center is tender. They may
be either split lengthwise or sliced. Parsnips may be boiled, baked, or
steamed; but like all other vegetables containing a large percentage of
water, are preferable steamed or baked.

The time required for cooking young parsnips, is about forty-five
minutes; when old, they require from one to two hours.

_RECIPES._