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Peasant Soup

Cut into square-shaped pieces two carrots, an eighth of a cabbage, half a turnip, half an onion, one potato, and two or three leaves of celery. Steam them for ten minutes with two ounces of butter in a stewpan, then moisten with three pints of white broth, and season with one-half tablespoonful of salt and one teaspoonful of pepper. Cook for thirty minutes, and when ready to serve and six thin slices of bread.