One carrot, one turnip, one salsify root; a tablespoonful of minced cabbage; two potatoes, parboiled and sliced thin; two stalks of celery ; three tomatoes or a cupful of canned tomatoes; half a cupful of green pease or Lima beans; two ears of green corn, or half a cupful of canned corn; one large onion, sliced. Parsley, salt, and pepper. Three full tablespoonfuls of butter. One large spoonful of brown roux.

Cut carrot, turnip, salsify, and celery into dice, mince the cabbage, cover with hot salted water, and boil with the beans or pease, hard for fifteen minutes. Drain out the vegetables and leave them to cool while you fry the onion to a light brown in the butter in the bottom of the soup-pot. Take the pot from the fire and stir in the onion and butter and all the other ingredients, including the parboiled potatoes, the tomatoes, and the corn. This last should be chopped fine. Cover with a quart of cold water, and cook gently for one hour. Stir in the parsley and seasoning; thicken with the roux to prevent the mixture from becoming watery and separating in the tureen, and serve.

You can make a white broth of this by leaving out the tomatoes, heating in a separate vessel a cupful of milk, thickening it with a teaspoonful of corn-starch, and beating into the mixture a couple of eggs just before it goes into the tureen. This should be put first into the tureen, and the vegetable-broth, made as above directed, be stirred in afterward. Otherwise the eggs may "break," and curdle the milk.

A good Lenten broth.