If all these vegetables are not available, a little macaroni, rice or
barley may be added. Chop all the vegetables very fine, cabbage or
onions should be parboiled 5 minutes, drain carefully. Put all the
vegetables together, cover with 1 qt. of water and simmer until
tender, then add the stock, the seasoning, and allow it to simmer
about 10 minutes. Serve without straining.


TOMATO SOUP.

1 pt. of canned or stewed tomatoes.
1/2 tsp. salt.
1 tsp. sugar.
1 tbsp. butter.
2 whole cloves or 1/2 bay leaf.
1 pt. of stock.
1/2 ssp. pepper.
1 tbsp. minced onion.
1 tbsp. flour or cornstarch.
A speck of cayenne may be added if desired.

Put the tomato and stock in a saucepan and set on the fire. Cook the
vegetables in the butter for 15 minutes; then press out the butter and
put the vegetables in the soup. Into the butter remaining in the pan
put the flour and stir until smooth, then add to the soup. Allow all
to simmer for 20 minutes; strain and serve.


SPLIT PEA SOUP.