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Greens, Turnip, Boiled

Put two table-spoonfuls of salt into a gallon of water: let it boil quickly, and remove the scum. Wash the greens in three or four waters (removing the decayed outer leaves) and throw them into the water. Leave the saucepan uncovered, and boil the greens rapidly until tender. Drain the water well from them, and serve. If the water be very hard, a tiny piece of soda may be added, but care must be taken that it is tiny. If plenty of water is not allowed, turnip-greens will be bitter. Time, about twenty minutes. Probable cost, 4d. per bunch. Sufficient for five or six persons.