1 bunch young turnip tops (no roots)
1/4 c. bacon drippings or oil to season or to taste
1 c. cornmeal (use yellow plain coarse)
1/2 c. flour (plain)
1/2 tsp. salt

Clean turnips and wash thoroughly 3 or 4 washings. On first washing, add 2 or 3 tablespoons baking soda and let stand about 5 minutes. Then continue washings. On last washing, transfer to dishpan without dripping (leave as much water as possible on greens). In a Dutch oven, heat bacon drippings or oil. Place dripping turnips in pot and stir down slightly, making sure they do not stick to the bottom. Add water to cover turnips well to make pot likker. When turnips are tender, add dumplings. Mix cornmeal, flour and salt. Add enough water to make soft enough to drop by small teaspoonfuls. Cook until done. Serve with cornbread.