Cook separately diced carrots and turnips, then mix, and season with salt, pepper, butter, and minced parsley. Or, mix with cream or white sauce. - Mrs. M. J. Findlay, 230 W. 64th St., Chicago, 111.

Creamed Turnips

Pare and slice or cube 1 large, or 2 small turnips, cover with water, to which has been added 1 tablespoon of salt; cook until easily pierced with a fork, then drain, and Mash; add I tablespoon butter, 1 cup sweet milk or cream; beat the turnips until all is smooth, then add a few dashes of pepper. Excellent for dinner with roast pork. - Mrs. Wm. M. Harpell, 4948 St. Anthony St., Chicago, 111.

Fried Turnips

Boil in salted water until tender. Peel, slice in halves, if small, otherwise in three. Dip in flour, and fry in hot dripping. Add pepper. Carrots are done the same way, but peel first. - Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111.

Mashed Turnips

Swede turnips are very much nicer after getting a slight frost, and by adding a cup of sugar as well as a little salt, while boiling. When done, drain, Mash fine, season to taste, with a little more salt, pepper and butter, or some nice gravy. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Turnips And Potatoes

Slice 6 peeled turnips, soak in cold water for 1/2 an hr., drain, cover with cold salted water, and when half done, add 2 large, peeled and sliced potatoes. Cook until done, drain, Mash, season with salt and pepper, and sugar, and reheat, moistening with a little milk or brown sauce. Equal quantities of turnips and potatoes may be used. - Mrs. C. A. Marion, 1504 E. 53rd St., Chicago, 111.

Roast Turnips

Parboil small, peeled turnips until nearly tender, drain, and put into the pan with a roast of mutton for 45 minutes. Baste with drippings, and serve around the mutton. - Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111.

Stuffed Turnips

Boil white turnips in salt water until tender. Scoop out centers and fill with sausages. Bake in a moderate oven until sausages are done. - Mrs. Frederic Sharp. 700 S. 3rd Ave., Maywood, 111.

Stuffed Turnips

The purple-topped, flat, white turnips are best for this. Peel, boil until tender, and cut a slice off the top. Scrape out the inside, Mash, and mix with the yolk of 1 egg, salt and butter, and a teaspoon of flour. Refill, and place top on. Beat white, and cover cut edges, and place in oven until cooked through, and white of egg begins to brown. - Mrs. Chas. A. Nelson, 4860 Kenilworth Ave., Chicago, 111.

Cheese, macaroni, Spaghetti, Nut and rice Dishes.