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White Vegetable Soup

1/2 pound turnips 1/2 pound carrots 4 sticks of celery 1 ounce butter 1/2 bay leaf 1 pint boiling stock 1 pint boiling water 1/2 pint milk 1 ounce flour Pepper and salt Cut the vegetable into long shreds, and cook them in the butter for five minutes. Add the bay leaf, stock and water, and cook gently until the vegetables are tender. Mix the flour smoothly with the milk, add it to the soup, and cook for ten minutes. Remove the bay leaf add the seasoning, and serve.

Care should be taken to cook the vegetables the proper length of time so they will be tender but not mushy. A teaspoon of sugar may be added if desired.