Vegetable Soup

Chop finely sufficient onion, carrot and celery in equal proportions to fill five
breakfast cups, also one teacupful each of turnip, cabbage and parsnip. The cabbage,
parsnip and onion should have been partially boiled for five minutes and then well
drained. Put all the vegetables into a saucepan, pour in one quart of stock and one
quart of boiling water and boil gently until tender ; then put in with them one break-
“ast cupful of tomatoes, one tablespoonful of chopped parsley, one teaspoonful each
of salt and sugar and one-half teaspoonful of pepper. Turn the soup into a tureen
and serve.