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Turnips, Mashed

Peel the turnips, cut them in slices, and lay them in cold water for one-half hour; then place them in a stewpan, pour boiling water over them, and boil slowly until tender, at least forty-five minutes being required. Drain well, and mash the turnips in the stewpan; stand the pan ten minutes uncovered on the back of the range to dry the turnips well, stirring them frequently. Season with butter, salt and pepper. Turnips require more pepper than any other vegetable.

MUSHROOMS-To prepare mushrooms for cooking cut off the stalks and throw them away, unless they are very solid and tender, when they may be cooked. Pare the cups and drop them into a bowl of water, in which is the juice of one-half lemon to keep them from darkening.