VEGETABLE SOUP
Two carrots, one potato and one turnip, peeled and cut fine. Boil until tender in four cupfuls of water. Drain, rub through a sieve, and return the pulp to the water. Add one tablespoonful of chopped onion, a tablespoonful of butter, and a cupful of milk. Season with salt, pepper, and celery salt. Boil five minutes. Blend one tablespoonful of flour with a little cold milk, pour into the soup, and stir until it thickens. Serve with dice of toasted bread.
DUCHESS SOUP
Two slices each of carrot and onion cooked five minutes in a tablespoonful of butter. Add three cupfuls of water, a blade of mace, and cook fifteen minutes. Strain through a colander. Melt two spoonfuls of butter, blend two tablespoonfuls of flour with it, and add the seasoned stock gradually. Season with salt, pepper, and celery salt. Add two cupfuls of milk and four tablespoonfuls of grated cheese. Boil two minutes and serve.
EGG SOUP
Cut two carrots and a small onion into slices, and boil until tender in salted water. When
