HISTORY AND COOKERY 83 



yieldeth great relief to the poor, and prospereth best in 

 a hot sandy ground, and may signifie a person of good 

 disposition, whose vertuous demeanour flourished! most 

 prosperously, even in that soil, where the searching heat 

 of envy most aboundeth. This difFereth much in nature 

 from that whereof it is said, ' And that there should not 

 be among you any root that bringeth forth gall and 

 wormwood.' " 



The turnip grows wild in England, but whether our 

 wild species be parent or degenerate descendant of the 

 garden variety is uncertain. 



To boil Turnips 



Like most other vegetables, turnips should be cooked 

 at a much earlier age than usual. They then should be 

 boiled whole in slightly salted water, a process which 

 takes about twenty-five minutes, and served entire with 

 some simple butter sauce. 



Older or less choice turnips, having been boiled till 

 tender, may be drained in a colander and then mashed 

 and beaten through the colander. They should then 

 be placed with a little butter (an ounce to a pound), milk 

 or cream, pepper and salt, in a stewpan, stirred over the 

 fire for three to five minutes, and served. 



Kohl Rabi may be cooked in the same way. 



Turnip Tops, 



cooked after the manner of minced spinach, afford a 

 valuable winter dish. They take somewhat longer to 

 cook than spinach. Cold turnip tops may be fried with 

 potatoes in the same way as cold boiled cabbage. 



JERUSALEM ARTICHOKES 



The Jerusalem Artichoke is a native of North America, 

 and was cultivated there by the Indians. Champlain, 



