1914 Creole Turnip Soup

1914 Creole Soup
½ dozen good-sized turnips
½ can tomatoes
2 tbs sweet red peppers (canned)
½ tsp allspice
1 sliced Bermuda onion
1 scant tsp salt
4 whole cloves
1 large tbs butter
1 pint (2 cups) rich milk
1 tbs flour
Cream
Baking soda
Wash and cut into slices one-half dozen good-sized turnips, adding half a can of tomatoes, two tablespoonfuls of sweet red peppers (canned), half a teaspoonful of allspice, one sliced Bermuda onion, a scant teaspoonful of salt, four whole cloves, and a large tablespoonful of butter. Place these ingredients over the fire, covering with water, bring to the boiling point, and cook until the vegetables are very tender; now strain and keep hot where it will not boil. Heat a pint of rich milk in the double boiler, thickening with a level tablespoonful of flour moistened with a little cream; be sure that the cream sauce boils; turn the vegetable puree into a heated tureen, stir in a tiny pinch of baking soda to prevent curdling, and very gradually pour in the sauce, stirring constantly. Serve immediately.
Did we eat it? Most of it
Would I make it again? No

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