Take 3 quarts soup stock and 3 quarts milk, make a white roux to thicken it by simmering a slice of ham in 4 ounces butter and stirring in a cup of flour and add soup to the roux until it is thick sauce; let boil, then strain back into the soup. Put in a small blade of mace, a cupful of minced onion, a cup of turnip and carrot in the smallest dice and small cup of crushed tapioca Boil slowly until the tapioca grains are transparent and stir in a spoonful of chopped parsley, with salt and white pepper.