Convent Soup.

3 potatoes.
2 onions.
2 carrots.
2 turnips.
1 pint of green peas.
1 cup of string-beans, cut into short lengths.
¼ of a small cabbage.
6 tomatoes, peeled and sliced.
Bunch of sweet herbs.
½ cup of good dripping.
2 tablespoonfuls of flour.
2 tablespoonfuls of butter, rolled in flour.
2 qts. and 1 pint of boiling water.
Pepper and salt.

Parboil, and leave to cool, turnips, carrots, and potatoes, sliced; also the chopped cabbage. Slice the onions, and fry in the hot dripping for five minutes. Then stir in the flour, and simmer until well colored. Turn into a soup-kettle the contents of the frying-pan, rinsing out the latter with two cups of boiling water, and pour this, also, into the soup-pot. When it bubbles, add all the vegetables. Stir a few minutes, and put in another pint of hot water. Cover, and simmer until all are heated through and begin to boil, when put in the rest of the water. Cook slowly for two hours, or until all are soft and breaking. Strain, and pulp the vegetables through the colander. Season the purée with salt, pepper, and sweet herbs, chopped; stir in your floured butter; simmer five minutes, stirring well, and serve.