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Turnips, French

These are more of the shape of English carrots than of ordinary turnips; their flavour is superior to that of the latter, and when used for flavouring purposes they should be added cautiously, or the taste may be too "turnipy." They take some time to cook, much longer than might be thought, judging from appearances only. A good deal of the flavour lies in the peel; therefore, when used for flavouring, they should be washed and scraped, not peeled. Probable cost, about 6d. per bunch.