Graham Soup.
2 onions.
2 carrots.
4 turnips.
½ cabbage.
A little celery-seed tied in a thin muslin bag.
The tomatoes set by yesterday.
½ cup raw rice.
½ cup of cream (with a pinch of soda added to prevent curdling).
2 lumps of white sugar.
Pepper, salt, and parsley.
3 tablespoonfuls of butter cut up in flour.
3 quarts of cold water.
Chop the cabbage and slice the onions; pare and grate the other vegetables, and put over the fire with the rice, the bag of celery-seed, and the water. Stew one hour; add the tomatoes and stew twenty minutes more. Rub all to a pulp through a colander; return to the soup-pot, season, and when it boils, stir in the butter. Heat the cream to scalding in a separate vessel, and pour into the tureen. Stir the soup into it by degrees, and serve. Pass Boston crackers—split and buttered—with it.