Vegetable Soup

Fifteen-cent soup bone, three quarts water, half a small cabbage cut very fine, three large potatoes, two good-sized carrots, two turnips, one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful pepper, a little celery and green pepper.

Put on in cold water with all vegetables except potatoes. Cook very slowly one hour. Do not cover closely.

At the end of one hour add potatoes and cook an hour longer. Put in two or three tomatoes when potatoes are added, if liked.

Pass it on: These icons link to social bookmarking sites where readers can share and discover new web pages.