HASHED TURNIPS

Chop the drained turnips into rather large pieces. Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four tablespoons of water. Cook over a very hot fire until the turnips have absorbed all the seasonings. Serve at once. Or the salt, pepper, butter, and one tablespoon of flour may be added to the hashed turnips; then the
stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips. When the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes.

When meat or soup stock is used substitute drippings for the butter in the above recipe.