Ingredients. - One cabbage. Three large or six small onions. Two carrots. One turnip. Two ounces of butter. Three cloves. Thirty pepper-corns. A bunch of herbs (thyme, marjoram, and a bay-leaf). Salt.

Time required, about two hours and a quarter.

To make Vegetable Stock:

1. Take one cabbage, wash it well in cold water, and cut it in quarters.

2. Take two carrots, wash them, scrape them clean, and cut them in quarters.

3. Take one turnip, peel it, and cut it in quarters.

4. Take three large or six small onions and wash them clean. (The skins are to be left on.)

5. Put all these vegetables into a saucepan, with two ounces of butter.

6. Add a bunch of herbs (namely, a sprig of thyme, marjoram, and a bay-leaf), tied tightly together, three cloves, and thirty pepper-corns.

7. Put the saucepan on the fire, and let the vegetables and herbs sweat in the butter for ten minutes. Stir them, to prevent burning.

8. Now pour in three quarts of cold water, and add salt according to taste.

9. When the water boils, move the saucepan to the side of the fire, and let it simmer gently for two hours. Watch it, and skim it occasionally.

10. After that time, strain the stock into a basin, and it is ready for use. It is now reduced to two quarts and one-half a pint.

N. B. - This stock can be used for thick vegetable soups.