The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Julienne Soup

• 1 qt. [brown stock]
• ¹⁄₄ cup carrot
• 2 tablespoons peas
• 2 tablespoons string beans
• ¹⁄₄ cup turnip

Clarify the stock and add the cooked beans and peas and the carrot and turnip, which have been cut into thin strips one and one-half inches long and cooked for two hours in the cooker. When boiling hot, serve it.

Serves four or five persons.