Vegetable Soup

Have the butcher split a soup bone. Cut the meat on it into small pieces ; cover well with cold water and after it begins to boil skim it and set it in the cooker over night. In the morning strain and remove the fat. Add one carrot, two medium onions, one parsnip, one oyster plant, one turnip, two potatoes, a quarter of a small cabbage, and some celery, all cut into bits. Add a teaspoonful of salt and saltspoonful of pepper to a quart of liquid. Let boil fifteen minutes, and place in cooker until luncheon. If all these vegetables cannot be obtained, use instead those you can get and half a cup of oatmeal or half a cup of pearl barley. Strain and serve hot.

Vegetable Soup

Dice one-half cup each of carrot, turnip, and celery and one and one-half cupfuls of potato. Cut half an onion into bits. Saute all except the potato in four tablespoonfuls of hot butter. Add the potatoes, cover and cook two minutes. Add salt, pepper, and one-half tablespoonful of chopped parsley. Pour in five cupfuls of boiling water. Boil three minutes and place in the cooker three hours. Strain the vegetables out. Mash them and put them in again or not, as you choose.

Vegetables In Soup

Take a shank of beef, cut the meat into small pieces and have the bone cracked fine. Put it over the fire in just enough cold water to cover. Bring slowly to boiling point, skim thoroughly, and when fully boiling place in the cooker. In the morning strain, cool, and skim. Two hours before dinner place three pints of the stock over the fire and when boiling add to it one cup each of sliced potato, chopped cabbage, grated corn, young green beans, and peeled tomatoes. Add one onion and a small carrot cut fine. Thicken with one table-spoonful of flour. Heat to boiling and put into the cooker until wanted for the dinner.

A Nutritious Vegetable Soup

One and one-half pounds of lean beef chopped very fine, three pints of cold water, a small turnip, one-half a carrot, one large onion, four medium sized potatoes. Cut the vegetables into very small pieces. Add one cup of chopped cabbage and a piece of bay leaf. Cook over the fire ten minutes and three hours in the cooker. When ready to take up season to taste with salt and pepper, and send to the table without straining. Beets sliced and pickled are a good relish with this soup.

New England Vegetable Soup

The day before you want the soup prepare a shank of beef. Have it cut into small pieces at the market. Wash it well and place it in the cooker kettle with three quarts of cold water; if that is not sufficient to cover the meat, add a little more water. Bring it slowly to the boiling point. Skim thoroughly as the scum rises. When it is clear, cover the kettle and remove to the cooker to remain twelve hours; then take it out and strain into a jar or crock.

The next morning skim off all the fat. Put the liquor into the cooker kettle and place over the fire with one-half cup of uncooked rice. When it boils put it into the cooking box. About two hours before it is wanted for the table, place it over the fire. Have ready four potatoes, two onions, two slices of turnip, one-half a carrot, cut into quite small pieces, and put them with one cup of chopped cabbage into the soup. When boiling return to the cooker.

When ready to serve, reheat. If the rice has not thickened the soup sufficiently, add a table-spoonful of flour made smooth with a little cold water. Season well with pepper and salt.