Peel and lay in cold water, slightly salted, until the water boils in
the saucepan intended for them. Put them in and boil until very tender.
The time will depend upon their age. Drain and mash in the cullender
with a wooden spoon, stirring in at the last a tablespoonful of butter
with pepper and salt to taste, and serve hot.
If eaten with boiled corned beef, you may take a little of the liquor
from the pot in which the meat is cooking; put it into a saucepan, boil
up once to throw off the scum, skim clean, and cook the turnips in this.
_Or,_
If the turnips are young, rub them when tender _through_ the cullender;
add a little milk, butter, pepper, and salt; heat to boiling in a clean
saucepan and serve.