Vegetable Soup No. 1

1 ounces butter 1 small onion carrot stalk celery

1 cup beans or split peas

2 quarts water Pinch of mace

1 dozen allspice

Salt and pepper

Put the butter in a large kettle over a slow fire. While it is melting slice the onion, cut the'carrot and celery into small pieces, and put them in the butter, covering them closely until they are slightly browned. Have ready the beans or peas which have been soaked in cold water all night, and bring them to a boil in a quart of water. When the vegetables are browned pour the boiling peas over them; add another quart of water; bring all to a boil; skim well and add the seasoning. Cover the kettle and let it simmer for three hours. Then strain the vegetables and press them through a colander. Return all to the kettle; bring to a boil and serve.

Vegetable Soup No. 2

cup chopped onion

1 tablespoon butter or drippings 1 quarts water

2 cups shredded cabbage V2 cup chopped carrot

1 leek

1 tablespoon chopped pepper

1 teaspoons salt

1 saltspoon pepper

1 tomato

1 cup sliced potato

1 tablespoon chopped celery

Brown the onion slightly in the butter or drippings. Have the water boiling hard and add all the vegetables except the potato and tomato. Boil rapidly for ten minutes; then gently for one hour. Add the other ingredients and cook one hour longer. Have the cover partially off the kettle during the entire time.