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2 lb. bacon or cottage ham
3 to 3 lb. turnips or more
salt and pepper to taste
sugar to taste
2 Tbsp. cornmeal (to make soup thick)

Add meat to enough water to cover. Simmer for about 2 hours.
Wash tops and roots until clean. Cut top from roots, carefully
cutting out bruised areas and tough stems. Cut roots in slices.

Put tops in pot with meat. When wilted down, then add roots
with salt and sugar to taste. Cook until just tender, 35 to 40
minutes. Remove turnips; let them drain.

Now mix cornmeal with a little water. Put in the pot to make
soup thick. Boil for a few minutes. Now the soup is ready to

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