Turnip Gratin

Similar gratins, very different in effect, can be made with practically any crisp vegetable that lends itself to grating, with some variations in treatment, depending on the demands of the individual vegetable. Rutabagas and zucchini, except that they are not peeled, can be treated in exactly the same way as the turnips; carrots are not salted but will profit by being first glazed, cooked with a dab of butter, a pinch each of sugar and salt and a little water, until all the water has evapor