6

Carrots......

2d.

2

oz. Butter.....

2d.

1

Onion......

d.

teaspoonful Sugar

teaspoonful Salt ....

1

Turnip......

1

stalk of Celery

3

pints of Boiling Water . . .

Total Cost - 4d. Time - Two Hours.

Slice up the carrots and vegetables, put them into boiling water, and cook for half-an-hour; strain them out of the water, which must be saved, and put them into a saucepan with the butter and a few scraps of bacon, if any are in the larder. Sprinkle over the sugar, make very hot, and cover down closely until the vegetables are very soft. Bub them through a sieve and pour on by degrees the water in which the vegetables were boiled; mix well together, return to a saucepan, and boil slowly for an hour. Stir in a small piece of butter and it is ready to serve. This soup should be perfectly smooth if properly made. A hair sieve should be used for the vegetables, and the soup should be cooked very slowly.