Vegetable Soup

1 carrot

1/2 pint peas

1 tomato 1 turnip

4 tablespoonfuls rice

1/2 pint fresh beans

1/2 teaspoonful salt

1 saltspoonful pepper

2 quarts water

Scrape the carrot, peel the turnip, and cut them into dice. Put them in a kettle with the water and beans; these may be young lima beans, or just the ordinary kidney beans. Cook slowly thirty minutes. Add the tomato, peeled and cut into bits, the peas, salt and pepper. Cover and cook thirty minutes longer. While these are cooking, boil the rice, drain it, and throw it into the soup. The soup is now ready to serve. Corn and white potatoes may also be added.

Purée Of Vegetables

2 tablespoonfuls olive oil

1 onion

1 teaspoonful thyme

1 carrot

1 turnip

3 stalks celery

2 tablespoonfuls rice

2 quarts cold water

2 tablespoonfuls cornstarch

1/2 pint tomato

1 teaspoonful salt

1 saltspoonful pepper

Put the oil into a frying-pan; add the onion, sliced; cook until well browned; then turn into a soup-kettle, with the carrot and turnip chopped, and all the other ingredients, except the cornstarch. Add the water; cover and simmer gently one hour. Press through a colander and then through a sieve. Return to the kettle; add the cornstarch moistened in a little cold milk; bring to a boil, and serve with croûtons.