Page:Browne - The Plain Sailing Cook Book.djvu/26

 VEGETABLE SOUP

MATERIALS

2 cups Soup Stock (page 14)

1 small carrot

1 small onion

1 small turnip

1 small potato

½ cup chopped cabbage

½ cup chopped celery

1 tomato—afresh or canned

½ tablespoon chopped parsley

1½ teaspoons salt

Pepper

UTENSILS

Medium-sized covered saucepan

Vegetable-knife

Small saucepan

DIRECTIONS


 * 1) Peel all the vegetables, and cut them into small pieces.
 * 2) 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.
 * 3) 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. 