Turnips Carrots Recipe

Such winter vegetables as turnips, carrots and parsnips should be well

washed, peeled, cut in small pieces and cooked in boiling salted water

for sixty minutes, more or less, depending on the age of the vegetables,

as the older they are the longer they will take to get tender. When

sufficiently cooked they should be drained and may then be mashed,

seasoned with pepper and salt and butter and served in a hot covered

dish. Or if preferred they can be left in the cubes and served with our

little cook's favorite white sauce poured over. If mashed they are to be

served on the dinner plate, but if in cream sauce they will have to be

put in individual sauce-dishes.