Virginia Soup.
Put soup bone on in 1¹⁄₂ quarts of cold water, cut a small turnip in squares, also two (2) medium size potatoes, put in with bones and salt to taste. Drop in small handful cabbage chopped fine, 6 tablespoons canned corn, small handful of carrots cut in dice and two (2) tablespoons of tomato to color, 1 tablespoon of flour and pepper to taste. Keep closely covered, cook slowly simmering for 3 or 4 hours. Then take out bone and if clear soup is preferable strain out vegetables also. Serve at once in hot tureen with toasted crackers.