Vegetable Soup.

(1) Cut strips of vegetables about the size of matches and boil until tender. Put in the bottom of a soup tureen and pour the clear soup over them.

(2) Use grated carrots, onions, and parsley with any finely chopped green vegetables. Seasoning. Just cover with water and simmer gently until the vegetables are cooked. Serve without straining.

(3) Cut up vegetables (carrots, onions, etc.), and fry in butter until brown. Put in a saucepan with water and add rice or barley, pepper and salt to taste. Simmer for about two hours till vegetables are quite cooked.