SOUP FROM STOCK

To make soup from any stock, put on as much stock as needed (if in jelly, scrape the sediment from off* the bottom), add seasoning, water and vegetables. The potatoes should be peeled, sliced, and laid in salt and water for half an hour, the cabbage parboiled and drained, and all others either sliced or cut fine, before adding them to the soup; boil until thoroughly dissolved, strain through a colander and serve at once.