Mélange Soup.
1 cup of rice (scant).
3 lbs. of coarse, lean beef.
Some mutton bones.
2 carrots.
2 turnips.
1 onion.
Essence of celery, two teaspoonfuls.
Pepper and salt.
4 quarts of cold water.
1 cup of tomato-juice.
Cut the meat into dice, and put on in the water. Boil gently two hours, when add the rice, tomato-juice, and the vegetables cut into small squares, and already cooked five minutes in hot water, to take off the rank taste. Stew half an hour, or until the vegetables and rice are tender, but not a pulp; season; boil up once and pour out—meat, vegetables, and all—into the tureen.