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VEGETABLE SOUP

1 quart beef stock 4 onions, sliced

Salt and pepper to taste 1 stalk celery with leaves

1 quart boiling water 114 cupfuls canned tomatoes
4 carrots, sliced 4 medium potatoes, cubed

We all have our favorite recipe for vegetable soup made with
meat stock. Some prefer to make it using many onions, others
like shredded cabbage in abundance. All have learned to use
whatever vegetables are handy. Here is a simple recipe in which
you may vary the vegetables as you wish. Make and clarify beet
stock. Remove cooked meat from bones, cut in small pieces, and
add vegetables.

Simmer until vegetables are tender, about 1 hour. Remove

the celery. Serves 6.
—Mrs. J. L. Davidson

CREME VEGETABLE BOUQUET

2 medium sized sweet potatoes 3 vegetable oysters
2 medium sized white potatoes 3 Jerusalem artichokes
2 small green turnips (kohl-rabi)

Cleanse the above vegetables and cook all in 1 basin until
tender, then drain and press through the ricer. Add 1 quart of
clarified white stock and heat to the steaming point; then add
pinch of salt and paprika, few drops of celery and nutmeg essence.
Lastly add 1 cupful of beaten cream.

—Mrs. John Burns

MULLIGATAWNEY

Cut the head and feet from a medium sized duckling and
draw it, saving liver and heart. Detach legs from body, cut away
meat from legs, then cut in pieces 1/3 inch square, including liver
and heart. Place body in roasting pan, baste it with a little melted
butter, set in oven for 20 minutes, remove and keep hot. Cut 2
leeks and 2 medium white onions in small squares, place them in
a saucepan with the pieces of cut up duck and 1 tablespoonful
melted butter, set pan on fire and cook gently for fifteen minutes.
Add 1 tablespoonful curry powder, mix well, then moisten with
3 quarts soup stock. Season lightly with salt and pepper, add the
body of duck and all bones and boil for 25 minutes. Cut 3 sliced
peeled egg plants and a peeled and cored apple into small pieces
and add to soup with 2 ounces of raw rice; mix lightly and let
boil for 15 minutes longer. Chop finely 2 branches parsley, % a
bean of garlic, add to soup, mix well and cook for 5 minutes.
Remove body of duck from soup, skim fat from surface of soup,
cut a little off the breast of the duck, add to the soup and serve.

—Mrs. E. R. Golding
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