Cream of Vegetable Soup

Directions

1. Wash vegetables.
2. Cut in 1/2 inch cubes.
3. Cook with salt in enough water to cover (2 gallons) until tender.
4. Drain and save liquid.
5. There should be 3 1/2 quarts.
6. If not, make up with water.
7. Blend flour with a little of the milk.
8. Scald remaining milk with the vegetable liquid.
9. Add the flour.
10. Cook and stir until slightly thickened.
11. Add vegetables and diced meat.
12. Add butter just before serving.