No. 14 Oatmeal Soup
3 carrots.
3 turnips.
3 onions.
3 tablespoons coarse oatmeal.
1 stick of celery.
5 pints water.
2½ ounces butter.
2 teaspoons salt.
1 dozen peppercorns.
1 tablespoon chopped parsley.
Dissolve the butter in a large saucepan, slice the vegetables and fry them for a few minutes in the butter, but do not allow them to brown. Add water, peppercorns and salt, and boil two hours; then add oatmeal (which should have been previously soaked for a few hours), and boil three-quarters of an hour longer. Strain, return to the saucepan, add the parsley, simmer three minutes, and Serve.