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Cream of Turnip and Potato Soup

cup mashed pota-1 cup mashed turnip, toes 3 cups scalded milk I tablespoonful flour I tablespoonful butter white or yellow ½ teaspoonful salt Few grains paprika Pour the scalded milk over the mashed potatoes and turnips and strain through a fine wire sieve.

Melt the butter, stir in the flour, and cook until bubbling, then add the hot milk mixture and cook until smooth and thickened. Serve very hot with rye-bread croutons. If the soup is too thick a little more hot milk may be added. .