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Cream of Mixed Vegetable Soup

Two heaping tablespoons each diced onion, carrot and celery, and one tablespoon of turnip.

Put three tablespoons of butter into saucepan and when hot add the vegetables. Cook ten or fifteen minutes, taking care not to let them brown, add two tablespoons of flour, mix well with the butter and vegetables. Put into double boiler three pints of milk, small bay leaf, and a sprig of parsley. When the milk is hot, stir in the vegetables, season with salt and pepper, and simmer gently for half an hour. Beat the yolks of two eggs, and stir in half cup of cream, add to the soup and cook a moment and it is ready to serve, straining or not, as preferred.

— Mrs. Frederic E. Craigie