CARROT VEGETABLE SOUP
6 Carrots—2d.
1 oz. Butter—1d.
Sugar, Salt, and Pepper
3 quarts Bone Stock—1/2d.
Total Cost—3 1/2 d.
Time—One Hour.
Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot.
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