JULIENNE SOUP
Cut carrots and turnips into quarter-inch pieces the shape of dice, also celery into thin slices, asparagus tips, peas, and string beans cut into small uniform pieces. Cover all this with water and season well with salt and pepper; let cook until tender. In another saucepan have your soup stock to boiling-point, to which add the cooked vegetables; more seasoning if necessary. Serve hot.
Mrs. H. J. Sower