Dutch Soup
Take one bay leaf, one half can of tomatoes, one half can of corn, one medium sized onion, chopped; two heads of celery, cut fine (or one half teaspoonful of celery seed); one half cupful of rice, one half cupful of oatmeal, one carrot, cut in dice, one eighth head of cabbage, cut fine, one small turnip, cut fine, gallon, or more, of cold water, with salt to taste. Cook gently until all vegetables are thoroughly tender. Very nice served plain, or with dumplings. This soup is a hearty luncheon in itself.