Julienne Soup.
4 lbs. of beef; 2 carrots; 3 turnips; ½ head of cabbage; 1 pint green corn; 1 quart tomatoes; bunch of herbs; 4 quarts of water; pepper and salt.
Put on the beef, herbs, and water early in the morning, with some well-cracked bones, if you have them, and let it boil at the back of the range, very slowly, for five or six hours. Should the water sink below two-thirds of the original quantity, replenish from the boiling tea-kettle. An hour before dinner, strain the soup; put meat and bones into the stock-pot, and season well. Pour upon them all that you can spare from the liquor, and leave enough for to-day. Set this in a cool place. Cool, and remove the fat from that meant for to-day; return to the soup-kettle, and put in the vegetables, cut into shreds, and parboiled for ten minutes. The cabbage should have been cooked in two waters. The corn must be cut from the cob, and the tomatoes pared and sliced. Simmer gently half an hour; season; cook one minute, and pour out.