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VEGETABLE SOUP, WINTER (another way)

Allow half a pint of mixed vegetables cut small to every quart of water. Fry the vegetables in butter or fat till they are lightly browned. Pour upon them the boiling stock, and let them simmer gently till tender. Rub them through a sieve, moisten the pulp with the stock, and add salt and cayenne. Simmer the soup till it is thoroughly hot, and serve with toasted sippets. Carrots, turnips, onions, celery, and sweet herbs are the vegetables best suited for vegetable winter soup.