Turnip and Rice Soup
Turnip, medium sized, 1.
Milk, 3 cups.
Butter.
Washed rice, 1⁄3 cup.
Cream, 1 cup.
Croutons or toast.
Pare a medium-sized turnip, slice, and put with rice and butter into saucepan with sufficient water to cook; let simmer till tender, rub through a fine sieve and return to the saucepan. Mix in enough milk to make of the proper consistency; stir over the fire and let simmer ten or fifteen minutes; then stir in a lump of butter and cream; serve with croutons.