of butter, a crust of toasted bread, 1 head of celery, a faggot of
herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2
quarts of common stock or boiling water. Allow 3/4 lb. of vegetables to
2 quarts of stock, No. 105.
_Mode_.--Cut up the onions, carrots, and turnips; wash and drain them
well, and put them in the stewpan with the butter and powdered sugar.
Toss the whole over a sharp fire for 10 minutes, but do not let them
brown, or you will spoil the flavour of the soup. When done, pour the
stock or boiling water on them; add the bread, celery, herbs, and
seasoning; stew for 3 hours; skim well and strain it off. When ready to
serve, add a little sliced carrot, celery, and turnip, and flavour with
a spoonful of Harvey's sauce, or a little ketchup.
_Time_.--3-1/2 hours. _Average cost_,6d. per quart.
_Seasonable_ all the year. _Sufficient_ for 8 persons.
III.
(_Good and Cheap, made without Meat_.)