proper amount of cooking and no more, or the result will be that by the time
certain things are done, others will be mushy and insipid. Bring to boil
the necessary quantity of clear stock--water will do. Have ready a cupful
each of carrots and turnips in tiny dice--the smaller ends of the carrots
being in thin slices--a cauliflower in very small sprigs, one or two crisp,
tender lettuces finely shred, cupful green peas, some French beans trimmed
and cut small, a dozen or so of spring onions, 2 tablespoonfuls each of
lentils and rice, and any other seasonable vegetable that is to be had. Add
each in their turn to the boiling stock, the time required being determined
by age and condition. If very young and fresh, the carrots will require
only 30 to 40 minutes, the turnips and spring onions rather less, and the
cauliflower less still. French beans require about 20 minutes, peas and
lettuce 15 minutes, while the rice and lentils should have about half an
hour. Much must be left to the discretion of the cook, but one point I
would emphasise is, don't over-boil the vegetables. There seems to be an
idea that a safe rule for vegetables is the more you cook them the better,
but the fact is they lose in flavour and wholesomeness every five minutes
after they are done. This is why "second day's" soup so often disagrees
when the first has been all right. A few slices of tomato may be added.
They should be fried in a little butter, cut small, and added shortly before
serving, also some chopped parsley.


Winter Hotch-Potch.

This also may be very good. All the vegetables will require much longer
cooking. Some will not be available, but in their place will be celery,
parsnips, Brussels sprouts, leeks, &c. Dried green peas, soaked for 12
hours, can be used, or a good canned variety, and I may say that many
delicious vegetables are now to be had in tins, or, better still, in glass