Take some cabbage, carrots,
celery, onions, turnips, lettuce, squash, potatoes, beans, and peas. Chop
each into very small pieces, wash and
drain.
Take a saucepan, put in a
heaping tablespoon of butter; chop up another small piece of onion and
add to butter and fry until onion is golden; then add all the vegetables,
salt, and pepper, and cover the
saucepan.
When the vegetables are half
cooked, and their juice has become absorbed, dissolve one tablespoon of
tomato paste in one-third of a cup of hot water, and add. Instead of the
tomato paste there may be added to the onion, before putting in the vegetables,
one tomato, peeled and cut into small pieces. When the tomato is cooked
add the
vegetables. Then add water,
a little at a time, until you have sufficient quantity for two persons.
Take a slice of bread and
cut into small squares or diamonds--toast or fry as desired--put these
into the soup plates, and pour the soup (without straining) over them.
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