As no meat, of course, is used, too much water must not be added, but only sufficient liquor must be served to make the vegetables thoroughly moist.

Perhaps the consistency can best be described by saying that there should be equal quantities of vegetables and fluid.
CARROT SOUP .-- If you wish this soup to be of a good colour, you must only use the outside, or red part, of the carrot, in which case a dozen large carrots will be required.

If economy is practised, half this quantity will be sufficient.

Take, say, half a dozen carrots, a small head of celery, and one onion, and throw them into boiling water for a few minutes in order to preserve the colour.

Then drain them off and place them in a saucepan, with a couple of ounces of butter to prevent them sticking and burning, and place the saucepan on a very slack fire and let them stew so that the steam can escape, but take care they don't burn or get brown.