Vegetable Soup Recipe #3

2 large turnips,
2 large carrots,
2 Spanish onions,
1 teacupful of pearl barley,
1-1/2 oz. butter,
1/2 pint of milk, salt and pepper to taste.

Cover the vegetables with cold water and allow them to boil from 2 to 3 hours,
then rub through a sieve and add butter and milk.

It too thick, add more milk.

Boil up and serve.

Vegetable Soup Recipe #2

Prepare a quart of bran stock as previously directed.

Heat to boiling, and add to it one teaspoonful of grated carrot, a slice of onion, and a half cup of tomato.

Cook together in a double boiler for half an hour.

Remove the slice of onion, and add salt and a half cup of turnip previously cooked and cut in small dice.

Vegetable Soup Recipe #1

Soak a cupful of white beans over night in cold water.

When ready to cook, put into fresh boiling water and simmer until tender.

When nearly done, add three large potatoes sliced, two or three slices of white turnip, and one large parsnip cut in slices.

When done, rub through a colander, add milk or water to make of proper consistency, season with salt and cream, reheat and serve.

This quantity of material is sufficient for two quarts of soup.