Vegetable Soup I

To 3 pts water add 3 large fresh tomatoes or an equal amount of canned tomatoes, 1 large potato, peeled and sliced, 1 small carrot, peeled and cut very fine, a few tender cabbage leaves chopped fine, 2 small onions cut fine, salt to taste, 1 heaping tablesp drippings or butter, and 1/2 teasp mixed celery and coriander seeds, with 1 bay leaf and 1 small pod red pepper. One or 2 stalks of celery may be added, if liked. Boil until the vegetables are thoroughly cooked, adding a little boiling water occasionally, if necessary.-[Mrs. A. B. C., Tex.

Vegetable Soup II

Put about 1/2 or 3/4 cup of left-over meat gravy or fryings together with a little left-over meat, if you have it, in a soup kettle with 1/2 doz onions, cut fine and browned in a little drippings, and add 2 qts water, 1 cup tomatoes, salt to taste, 1/2 small, tender cabbage, 2 small carrots, 1 rutabaga, 1 parsnip, and 3 potatoes, all cut fine. Let boil gently about 1 1/2 hours, adding a little more boiling water, if needed. Dumplings or noodles can be boiled in this soup 20 minutes before serving, or the soup can be slightly thickened with a little flour, stirred smooth in a little cold water.-[Mrs. W. J., Wis.

Vegetable Soup III

Put on a shank soup bone of about 2 lbs in cold water enough to cover, and boil until all marrow and juice are extracted. Then remove meat and strain the broth through a wire sieve, adding hot water to it to make about 3 qts. Return broth to the fire and add 1 onion, 1 carrot, 2 potatoes, 2 tomatoes, a few crisp tender leaves of cabbage, all chopped fine, 2 tablesp rice, half teasp celery seed, and salt and pepper to taste. Boil until all the ingredients are thoroughly done.-[E. W., Wash.