Scrub and pare the turnips and cut them into pieces. Cook each pint of
turnip with at least one quart of boiling salted water in the cooker for
from one and one-half hours to three hours or more. When tender, drain
and mash them in a colander and add to each pint one teaspoonful of
salt, one-fourth teaspoonful of pepper, and two tablespoonfuls or more
of butter. Serve very hot.