Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Graham Soup. ✠

• 3 onions.
• 3 carrots.
• 4 turnips.
• 1 small cabbage.
• 1 bunch celery.
• 1 pt. stewed tomatoes.

Chop all the vegetables, except the tomatoes and cabbage, very finely, and set them over the fire with rather over three quarts of water. They should simmer gently for half an hour, at the end of which time the cabbage must be added, having previously been parboiled and chopped up. In fifteen minutes more put in the tomatoes and a bunch of sweet herbs, and give all a lively boil of twenty minutes. Rub through a cullender, return the soup to the fire, stir in a good tablespoonful of butter, pepper, and salt, half a cup of cream if you have it, thickened with corn-starch; let it boil up, and it is ready for the table.