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Swiss Potato Soup

4 small potatoes 1 large flat white turnip 3 cups boiling water 1 quart scalded milk 1/2 onion 4 tablespoons butter 1/3 cup flour 1½ teaspoons salt 1/8 teaspoon pepper Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.