PARSNIP SOUP

1/2 lb. parsnip
1/4 lb. potato
1/2 small onion
1/4 oz. butter
pepper and salt
a little milk

Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.