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Parker House Soup

For two quarts of soup, three pints of any good stock, one-half of a turnip, one-half of a small beet, one onion, one quart of red tomatoes. Boil and strain. Place four ounces of butter in a saucepan over the fire; when hot, brown two small tablespoonfuls of flour in the same; mix this with a half pint of soup and return to the kettle; salt and pepper and a teaspoonful of sugar.