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Turnip-Tops

Turnip-tops are frequently used as greens. When freshly cut they are very good, and they have a slightly bitter taste which recommends them to many. Trim off the decayed leaves and stems, and wash the greens in several waters. Drain them, and throw them into a saucepan with plenty of boiling water slightly salted. Keep the saucepan uncovered, and let them boil quickly till they are quite tender. When done enough, put them into a colander, and squeeze the water gently from them. Turn them into a hot vegetable-dish, pepper them lightly, and spread a little butter on them; cut the surface across both ways with a knife, and serve. If any of these greens are left, they may be served up again after being finely chopped and heated in a saucepan with butter and salt. Time to boil, from fifteen to twenty minutes. Probable cost--generally very cheap--1d. or 2d. per pound. Sufficient, two pounds for three or four persons.