Mixed Vegetable Soup Recipe

Fifteen-cent soup bone, three quarts water, half a small cabbage cut

very fine, three large potatoes, two good-sized carrots, two turnips,

one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful

pepper, a little celery and green pepper. Put on in cold water with all

vegetables except potatoes. Cook very slowly one hour. Do not cover

closely. At the end of one hour add potatoes and cook an hour longer.

Put in two or three tomatoes when potatoes are added, if liked.





MOCK BISQUE.



One-half can tomatoes strained, one quart milk, one-third cup butter,

one tablespoonful cornstarch, one teaspoonful salt, one salt-spoon

pepper, heat milk in double boiler. Mix smoothly one tablespoonful

butter, cornstarch and seasoning, add hot milk slowly. Boil ten minutes

and add remainder of butter and strained tomatoes. Serve immediately.

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