Beet Soup
1 pound cooked beets 2 ounces celery 2 ounces onion 1 ounce carrot 1 ounce butter 1/2 pint water 1 1/2 pints milk 2 ounces flour Cut the beetroot into small pieces, and cook with the other vegetables in the butter for five minutes. Add the water, and cook for thirty minutes. Remove the onion, celery, and carrot, and rub the beetroot through a hair-sieve. Mix the flour smoothly with a little milk, and boil the rest. Stir in the flour, and cook for ten minutes. Add the beetroot; boil up. Season and serve.