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VEGETABLE SOUP
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DIRECTIONS
- Peel all the vegetables, and cut them into small pieces.
- Boil the carrot and turnip one-half hour in a small saucepan, adding boiling water from time to time to make up for evaporation. Drain off the water.
- Put all the materials in a medium-sized saucepan, cover the pan, place it on the fire, and let simmer slowly for one hour.
REMARKS
It is not practicable to make this particular soup in a smaller quantity.
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