Melt 2 tablespoons of butter in a saucepan, put into it 3/4 cup of finely chopped onions, and stir over a moderate heat about 5 minutes, and then add 2 full cups of very thinly sliced turnips, and stir for another 5 minutes, and add 2 tablespoons of flour and gradually add 2 pts. of boiled milk, mix-: ing all well together; watch it till it boils and then let simmer gently, stirring frequently during 20 minutes or half hr., until the onions are quite soft. Then add 2 more cups of milk, and when boiling add 1 cup of tomatoes, puree (either canned tomato soup or canned tomatoes), or 1/2 cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the contents of the saucepan through a fine sieve, add a heaping teaspoon of butter, re-heat, and serve with croutons and 1 tablespoon of whipped cream. - Mrs. D. C. Daniels, Arlington Heights, 111.