Vegetable Soup
Early in the morning wash a beef shank in several waters. Break the bone and put it in a large kettle of cold water. Let it boil steadily until an hour before dinner. Skim off the impurities of the meat as soon as they begin to rise. Before adding vegetables strain the stock; then put in equal quantities of the following: Potatoes, cabbage, tomatoes, grated corn; also one onion, three carrots, one large turnip, a little parsley, thyme and small piece of garlic if liked, one very small pepper pod, three tablespoonfuls of brown sugar, one teaspoonful of black pepper. Boil an hour and pour in thickening of milk and flour and serve.