Evening Republican, Volume 15, Number 241, Rensselaer, Jasper County, 12 October 1911 — Summer Soup. [ARTICLE]

Summer Soup.

Three pounds of coarse lean beef, cut Into strips; one pound of ham or Balt pork bones; four quarts of water, two carrots, two turnips, 12 very small and young onions minus the stalks; one cup of strained tomato sauce; one cup of-green peas, one-half cup of green corn from cob; pepper and salt. Cook the beef and hones in the Water down to two quarts of liquid. Strain, cool and skim. Meanwhile cut carrots and turnips into neat strips or dice, parboil with the onion five minutes In boiling water. Return your skimmed and seasoned stock to the fire, and when almost on the boll put in the parboiled and drained vegetables, with peas and corn. Simmer half an hour.'' Add the tomato sauce and oook ten minutes more, then pour out.