Spring and Summer Soup Without Stock.

Quarter of a pound of salt pork, or three large table-spoonfuls of
butter; three large young onions, half a small head of cabbage, three
potatoes, half a small carrot, half a small white turnip, three table-
spoonfuls of flour, two quarts of water, six large slices of toasted
bread, salt, pepper, one small parsnip. Cut the pork into thin slices;
place these in the soup pot and let them fry out slowly. Have the
vegetables (except the potatoes), cut quite fine, and when the pork is
cooked, put the vegetables into the pot with it. Cover tightly, and
let cook very gently, on the back of the stove, one hour. Stir
frequently to prevent burning. Add the water, which should be boiling.
Let simmer gently for one hour, and then add the potatoes, cut into
slices, and the flour, which has been mixed with a little cold water.
Season with salt and pepper, and simmer gently an hour longer. Have
the toasted bread in the tureen. Turn the soup on it and serve. A pint
of green peas, cooked in the soup the last half, is a great addition.
When the butter is used, let it melt in the soup pot before adding the
vegetables.


Giblet Soup.

The giblets from two or three fowl or chickens, any kind of stock, or
if there are remains of the roast chickens, use these; one large
onion, two slices of carrot, one of turnip, two stalks of celery, two
quarts of water, one of stock, two large table-spoonfuls of butter,
two of flour, salt, pepper. Put the giblets on to boil in the two
quarts of water, and boil gently until reduced to one quart (it will
take about two hours); then take out the giblets. Cut all the hard,