2 qts. brown stock
¹⁄₂ cup turnip
¹⁄₂ cup carrot
¹⁄₂ cup celery
¹⁄₂ cup cabbage
¹⁄₄ cup onion
¹⁄₂ teaspoon salt
2 tablespoons rice or barley
Wash and pare the vegetables. Put all but the celery through a coarse
food chopper. Cut the celery in fine pieces. Boil all the ingredients
together hard for one minute. Put them into a cooker for three hours or
more. If barley is used, soak it over night in cold water and boil it
till soft; or cook it in the cooker with boiling salted water for five
or six hours.