Carrot Soup Recipe

CARROT SOUP -1.

4 good-sized carrots,
1 small head of celery,
1 fair-sized onion,
1 turnip,
3 oz. of breadcrumbs,
1-1/2 oz. of butter,
1 blade of mace, pepper and salt to taste.
Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace.
Let all boil together, until the vegetables are quite tender, and then rub them through a sieve.
Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream, boil the soup up, and
serve.


CARROT SOUP -2.

For a quart of soup, slice one large carrot and boil in a small quantity of water for two hours or longer, then rub it through a colander, add a quart of rich milk, and salt to season.
Reheat, and when boiling, thicken with two teaspoonfuls of flour rubbed smooth in a little cold milk.


CARROT SOUP -3.

1 carrot,
1 potato,
and 1 small onion cut up small,
1 pint of water, a little butter,
and pepper and salt to taste.
Cook the vegetables in the water till quite tender, rub them through a sieve, adding a little water if necessary; return to saucepan, add seasoning and butter, boil
up and serve.