Turnips (Navets).—Of these there are practically
(for culinary purposes) two kinds, the English and
the French, the latter being the most expensive,
and, according to a good many cooks, possessing
the most flavour, but this I venture to believe is a
good deal due to their never being seen on the market
save when young. As a matter of fact, once they
are past their first youth, turnips should, according
to connoisseurs, never be served save mashed. If
old, turnips should be rather thickly peeled, but
when really young it is sufficient to well wash and
scrape them. To boil them put them on in slightly
salted water, let this reboil, then draw it to the side
of the stove, and let them simmer gently till done,
which, for young ones, will take from twenty to thirty
minutes, whilst older ones require from forty-five
minutes to an hour and a half. These latter may
be halved or quartered, according to their size, and
then naturally take more or less time to cook, according
to their size.