Turnip and Rice Soup

Peel and wash some turnips, and put them in a saucepan with some washed rice,
using more turnip than rice. Put in a lump of butter and sufBcient water to cook
them and allow them to simmer gently until tender. Pass the mixture through a
fine hair sieve, return it to the saucepan, mix in some milk, and season it with salt
and pepper ; stir the mixture over the fire with a wooden spoon, and let it simmer
for fifteen or twenty minutes ; then stir in a lump of butter and one-half pint of
cream. Turn the soup into a soup tureen, and serve with a plateful of croutons of
fried bread or sippets of toast.