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Vegetable Soup (INGREDIENTS for soup)

INGREDIENTS for soup for 8 or 10 persons. -7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices: 14 oz. of butter, 5 teaspoonfuls of flour, 1 teaspoonful of made mustard, salt and pepper to taste, the yolks of 2 eggs, rather more than 2 quarts of water. AVER- AGE COST, 8d.

Boil the vegetables in the water 24 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.

TIME.-3 hours.

SEASONABLE in winter.