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Turnip Tops or Sprouts

Wash a quarter of a peck of turnip tops in cold water; throw them into a kettle of boiling water, add a teaspoonful of salt, boil twenty minutes, drain. Turn into a vegetable dish garnished with slices of hard-boiled eggs and serve the same as spinach. In the spring of the year turnips become wilted and are not fit to use. Then use the sprouts. They may also be served as a salad, dressed with French dressing.