Vegetable Soup Without Stock
2 cups carrots
2 cups turnips
3 cups celery
3 cups onion
2 qts. potatoes
3 qts. tomatoes
1 cup butter
1⁄4 cup chopped parsley
1⁄4 cup salt
11⁄2 teaspoons pepper
6 qts. water
Make it as directed on page 71.
Serves forty-five or fifty persons.