With an egg-based dressing.
From the box of G.Y. from Wichita, Kansas.
Turnip Salad
Peel and slice enough turnips to fill a vegetable dish.
The dressing:
2 teaspoons salt
6 teaspoons sugar
1 teaspoon ground mustard seed
2 teaspoons flour
1/2 cup vinegar
2 well-beaten egg yolks
3/4 cup milk
4 teaspoons butter
Cook until thick in double boiler. When thick, remove from stove, add stiffly beaten whites, beat until smooth and fluffy. Cool thoroughly before using on turnips.