VEGETABLE SOUP

2 large turnips
2 large carrots
2 Spanish onions
1 teacupful of pearl barley
1-1/2 oz. butter
1/2 pint of milk
salt and pepper to taste

Cover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. If too thick, add more milk. Boil up and serve.