Lentil Puree
1/2 pound lentils Egyptian or German 1/4 pound Spanish onions 3 ounces carrots 2 sticks celery 1/2 ounce butter 1 quart cold water Pepper and salt 1/2 ounce flour 1/2 pint milk 1/4 pound turnips Wash the lentils, and soak all night in the water. Prepare the vegetables, and cut them up. Cook for five minutes in the butter, add the lentils, the water in which they were soaked and salt. Bring to boiling point, skim, and simmer for two hours. Rub through a hair-sieve. Return to the saucepan, and bring to the boiling point. Mix the flour smoothly with the milk, add it to the soup, and cook for ten minutes. Season and serve.