_Ingredients._—7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato,
cut into thin slices; 1¼ oz. of butter, 5 teaspoonfuls of flour, a
teaspoonful of made mustard, salt and pepper to taste, the yolks of 2
eggs, rather more than 2 quarts of water. _Mode._—Boil the vegetables
in the water 2½ hours; stir them often, and if the water boils away too
quickly, add more, as there should be 2 quarts of soup when done. Mix
up in a basin the butter and flour, mustard, salt, and pepper, with a
teacupful of cold water; stir in the soup, and boil 10 minutes. Have
ready the yolks of the eggs in the tureen; pour on, stir well, and
serve. _Time._—3 hours. _Average cost_, 4_d._ per quart. _Seasonable_
in winter. _Sufficient_ for 8 persons.