Vegetable Soup

1/2 c. carrot.

1/2 c. turnip.

1/2 c. celery.

1 c. potato.

1/2 c. onion.

1 1/2 qts water.

4 tbsp. butter.

1 tbsp. flour.

1/2 tbsp. parsley.

1 1/2 tsp. salt.

Cut vegetables in small pieces and mix all (except potato and onion); cook 10 minutes in three tablespoonfuls butter; add potato, cook two minutes; add onion and water, cook one hour. Mix one tablespoonful butter and the flour, add enough of the liquid to make it pour easily, add to the soup, with the seasoning, and cook one hour longer. Beat with a fork to break the vegetables; add parsley, and serve hot.

Cream Of Tomato Soup

1 can tomatoes.

1 tsp. soda.

4 tbsp. butter.

4 tbsp. flour.

3 tsp. salt.

1/2 tsp. white pepper.

1 qt. milk.

Cover and stew the tomatoes slowly one-half to one hour; rub through a strainer, and add soda while hot; make a white sauce and add the tomato juice. Serve immediately.

Green Pea Soup

1 pt. or 1 can peas.

1 qt. water.

2 tbsp. butter.

2 tbsp. flour.

1/2 tsp. salt.

1/16 tsp. white pepper.

1/2 tsp. sugar.

1 pt. milk or cream.

Wash the peas and cook them in 1 pt. of boiling water until soft; mash them with the water in which they were cooked, strain and add the remainder of the liquid; make a white sauce, and cook until it is like thick cream. If the peas are fresh, some of the pods may be cooked with them.