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Turnip Radishes, to Boil

Radishes are generally eaten raw with salads, etc. The small white turnip radishes are, however, sometimes boiled and served as a vegetable, and the ordinary long radishes, when young, may be tied in bunches, boiled till tender, and served like asparagus on toast. They are good with either boiled or roast meat. To boil turnip radishes proceed as follows. Take the radishes when young and freshly pulled. Wash them well, trim them neatly, leaving about an inch of the stalks, and lay them in cold water for half an hour. Drain them, and throw them into plenty of boiling water slightly salted. Let them boil gently till tender. Drain them, and serve in a tureen with melted butter poured over them. Time to boil, fifteen to twenty-five minutes. Probable cost, 1d. or 2d. per bunch. Sufficient, one bunch for one or two persons.