to
powder, form a useful culinary ingredient; they, however, have
many virtues attributed to them which they do not possess. Their
wholesomeness is, perhaps, questionable, and they should be
eaten with moderation.

BOILED TURNIPS.

1165. INGREDIENTS.--Turnips; to each 1/2 gallon of water allow 1 heaped
tablespoonful of salt.

_Mode_.--Pare the turnips, and, should they be very large, divide them
into quarters; but, unless this is the case, let them be cooked whole.
Put them into a saucepan of boiling water, salted in the above
proportion, and let them boil gently until tender. Try them with a fork,
and, when done, take them up in a colander; let them thoroughly drain,
and serve. 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.

_Time_.--Old turnips, 3/4 to 1-1/4 hour; young ones, about 18 to 20
minutes.

_Average cost_, 4d. per bunch.

_Sufficient_.--Allow a bunch of 12 turnips for 5 or 6 persons.

_Seasonable_.--May be had all the year; but in spring only useful for
flavouring gravies, &c.

[Illustration: TURNIPS.]

THE TURNIP.--This vegetable is the _Brassica Rapa_ of science,
and grows wild in England, but cannot be brought exactly to
resemble what it becomes in a cultivated state. It is said to
have been originally introduced from Hanover, and forms an
excellent culinary vegetable, much used all over Europe, where
it is either eaten alone or mashed and cooked in soups and
stews. They do not thrive in a hot climate; for in India they,
and many more of our garden vegetables, lose their flavour and
become comparatively tasteless. The Swede is the largest
variety, but it is too coarse for the table.

MASHED TURNIPS.

1166. INGREDIENTS.--10 or 12 large turnips; to each 1/2 gallon of water
allow 1 heaped tablespoonful of salt, 2 oz. of butter, cayenne or white
pepper to taste.

_Mode_.--Pare the turnips, quarter them, and put them into boiling
water, salted in the above proportion; boil them until tender; then
drain them in a colander, and squeeze them as dry as possible by
pressing them with the back of a large plate. When quite free from
water, rub the turnips with a wooden spoon through the colander, and put
them into a very clean saucepan; add the butter, white pepper, or
cayenne, and, if n