Vegetable Soup (Mixed)
Cut two potatoes and one onion in pieces. Fry the onion in two ounces of butter till browned, then pour it over the potatoes in an earthen pot, add two tablespoonfuls of rice, one sliced carrot, and one quart of water. Boil for one hour, then pass through a sieve and put back in the pot. Moisten two ounces of fine Indian-corn meal with a little cold milk, add to the vegetables and then pour in half a pint of milk. Stir until it boils, season with pepper and salt, and serve with croûtons (fried bread).