A pilgrimage to resource efficiency 

Cream of Salsify Soup

2 cups of Milk
2 tablespoons of Flour
2 tablespoons of Butter
1/2 teaspoon of Salt
1 slice of Onion
1 cup of Salsify Pulp

Cut tops from salsify, was, drop into boiling water and cook until tender. Scrape off skins and rub through coarse sieve. Make the following white sauce:
Melt the butter, add flour, salt and blend. Add all of the cold milk at once and stir until it boils and is smooth. Add cupful of salsity pulp and slice of onion. Heat over boiling water. If too thick, thin with hot water or milk. Remove onion and serve.

Note from Jess: 3 roots to cup SW corner

I think that was a note to remind herself which flower bed she planted it in and I suspect she used the flowers on the dining tables.

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