The Busy Woman s Garden Book 



The tomatoes should be scalded, cold dipped, the 

 seed cavities emptied and the pulp cooked until it 

 will pass through a wii-e sieve to free it from the 

 seeds. The other vegetables should be blanched, 

 plunged into cold water and put through the meat 

 chopper and added to the tomato and the cans 

 filled, but no water added, the juice of the vege- 

 tables, and especially of the tomato, being suffi- 

 cient. The following combination makes an ex- 

 cellent soup : When the cans are opened for use 

 in winter beef stock to give the proper consist- 

 ency should be added, or one bouillon cube to 

 each portion to be served and sufficient water 

 may be substituted or a cream soup may be pre- 

 pared by using milk and adding rolled crackers. 

 Vegetable Soup — ^2 bushel tomatoes, three 

 stalks of celery or one teaspoonful of celery seed, 

 one head cabbage, six carrots, three turnips, six 

 ears corn cut down through each row of kernels 

 and the kernels sliced off the ear, ^ peck string 

 beans, two quarts shelled lima beans, one dozen 

 onions, three red peppers, six salsify roots, one 



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