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Winter Julienne

1 qt. brown stock 1 pt. mixed vegetables. {celery, turnip, carrot, onion, cabbage 1/2 teaspoon salt 1/2 saltspoon peppercorns Cut celery and turnip into dice. Cut carrot into match shaped pieces, slice onion. Cabbage should be coarsely chopped. Cook the vegetables in boiling salted water until tender. Drain them and add to the soup a few minutes before serving. A richer soup may be had by retaining the vegetable stock.