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Turnips, Mashed

Wash and pare the turnips, and throw them into cold water as they are done. Drain, and throw them into a saucepan with slightly-salted boiling water. Keep them covered, and let them oil till tender. Drain them by placing them in a bowl and pressing a plate upon them to squeeze out the moisture. Mash well, and carefully remove any stringy portions there may be among them. If necessary, pass them through a colander or a wire sieve. Mix with them a little pepper and salt, a slice of butter, and a table-spoonful or two of cream or milk. Stir the pulp over the fire until it is hot and quite dry. Serve very hot. Time to boil, three-quarters of an hour to an hour and a half. Probable cost, 5d. to 7d. per bunch. Sufficient, one bunch for five or six persons.