Julienne Soup.
One quarter of a firm white cabbage, shred as for cold slaw.
One small turnip, peeled and cut into thin dice.
One carrot, peeled and cut into strips like inch-long straws.
One teaspoonful of onion shred fine.
Three raw tomatoes, peeled and cut into bits.
One tablespoonful of minced parsley, and, if you can get it, three stalks of celery cut into thin slices.
Use a sharp knife for this work and bruise the vegetables as little as possible.
When all are prepared, put them in hot water enough to cover them, throw in a teaspoonful of salt and cook gently half an hour.
Clear a quart of soup-stock as directed in the last receipt, and color it with a teaspoonful of Halford sauce, or walnut catsup.
When the vegetables are tender, turn them into a colander to drain, taking care not to mash or break them. Throw away the water in which they were boiled, and add the vegetables to the clear hot soup.
Taste, to determine if it needs more pepper or salt, and simmer all together gently twenty minutes before turning into the tureen.