2 quarts of soup stock - 8 or 10 cups.

3 cups mixed vegetables. Seasonings.

Take for the stock the liquor in which any kind of meat has been boiled - be e shank, mutton, heart, tongue, fowl, rab bit, etc., and corned beef liquor does very well. The richer the stock can be, of course the better it is. Strain it into the soup pot. Skim off most of the fat almost every kind of vegetable can be used. Take a piece of each and cut al into dice shapes, or, if to be very nice, cut vegetables in slices and stamp out little patterns with a tin cutter or the point of a tin funnel. There should be turnips white and yellow, carrot, pumpkin, celery, string beans, green peas, onions, summer squash, cauliflower. If vegetables are scarce, a little parsnip and cabbage and potatoes can be used, but the latter put in late so as not to boil away.

Boil the hard vegetables, such as carrots, turnips, onions, string beans and celery, together in a little saucepan first; then pour the water away and put the vegetables in the boiling stock, and add the easy-cooking kinds, such as cauliflower, asparagus heads and peas - whatever may be on hand. At last add a piece of red tomato, cut small, salt and pepper to taste and a tablespoonful of corn starch-mixed in a cup with water.

Cost - about 10c per quart or 8 plates