"HOLLAND BOILED TURNIP Turnips, cut in ¾-inch dice, 1 . , 1. , ½ cup. , large, 1. Boil the turnips till tender in just enough salted water to prevent burning; drain and set in a covered dish on the side of the range, where they will keep hot but not burn. Melt the butter, add the beaten yolk with the eggs, juice the lemon, and a little salt. Serve a spoonful of this sauce over each order of turnip."