This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 carrot, shredded
1 turnip, shredded
1 onion, shredded
1 stalk celery, shredded
1 lettuce, shredded
1 small cucumber, shredded
4 tablespoons (2 ozs.) butter substitute
1 bay leaf
4 tablespoons (1 oz.) flour
2 teaspoons salt
1/2 teaspoon pepper
3 cups (1 1/2 pts.) stock 1 cup (1/2 pt.) milk Croutons of fried bread
Prepare vegetables, and cut fine into lengths about one inch, putting them in water as done to keep them a good color. Melt butter substitute, add drained vegetables, bay leaf, and seasonings. Cook slowly ten or fifteen minutes with lid on, shaking and stirring frequently. Bring stock to boiling point and add it to other ingredients; now add flour dissolved in milk. Boil six minutes and serve hot with croutons of fried bread.
Vegetable stock is made by boiling such vegetables as onions, carrots, turnip, celery, and beans in water with seasonings, and herbs. It is then drained and used instead of plain water for soups.