Turnip Soup
Wash, pare and cut into small pieces half a dozen small white turnips. Boil them in unsalted water until tender, then rub through a fine sieve. Chop fine one small onion, put in a stewpan with one tablespoonful of butter, and cook slowly without browning for five minutes; add one tablespoonful of flour and when blended, add one quart of milk. Stir until boiling hot; add the turnip pulp and season well with salt and pepper. Cook slowly for five minutes; serve at once and pass grated cheese with it.