Three apples, chopped fine.
One carrot,
One small onion.
Bring to a boil and cook slowly until vegetables are soft and then place three tablespoonfuls of shortening in saucepan and add one-half cupful of flour. Stir until well browned and then add two cupfuls of turkey stock. Cook for ten minutes and add to the soup. Bring to a boil, then strain and season with
One level tablespoon of salt,
One and one-half teaspoons of paprika,
One-fourth teaspoon of nutmeg,
Three pints of turkey stock,
One-half cup of finely chopped celery,
One carrot diced,