Boiled Turnips

Wash, cut into quarters or sixths if large, pare very thick, cut into ½ in. slices, put into perfectly boiling water; boil rapidly for 25 m., or until just tender. Add salt at the end of 20 m. or when nearly tender, if at all; nice, sweet turnips are delicious without salt. Drain thoroughly, in cheese cloth if convenient. Serve plain, or with Chili sauce, Sauce Imperial or Sauce Amèricaine; or pour cream sauce over after draining; or pass oil, oil and lemon juice or French dressing with them.