As a basis for the soup, the teacher should secure a vegetable that the
pupils use in their own homes, and crackers or bread to serve with the
soup.
If dried peas are used, they should be allowed to soak overnight and be
put on to cook early in the morning.
It will be well to have the cooking of the carrots begun before the
lesson period. If the carrots are cut up in small pieces, they will cook
more quickly.