FAGGOT OF SOUP HERBS
Divide one leek into three parts and cut from the stem up. To this piece of leek add
Four branches of thyme,
Two branches of parsley,
One piece of carrot, cut in a strip three inches long,
Two branches of celery,
One small pepper pod.
Tie with a string and dry in a warm place. When dry put in a glass jar to be used as needed.
Many varieties of soups may be made from the plain stock with just a few minutes' work.
Clear tomato soup: To one quart of stock add one cupful of canned tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked vegetable may be added.