Recipe: Vegetable Soup

  • ½ cup leeks 1 cup half-inch potato cubes
  • ½ cup carrots 1 cup hot milk
  • 1 cup cabbage 1 teaspoon salt
  • 2 tablespoons beef drippings ¼ teaspoon pepper
  • 3 cups boiling water 1 tablespoon chopped parsley

Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and POTATOES, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons.

Better Meals for Less Money, by Mary Green (Year 1909)