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Clear Vegetable Soup
Slice one carrot, turnip, and one potato, and cut them either into small,
even strips, or into tiny cubes, or take a vegetable cutter and cut out
fancy shapes. Simmer them about twenty minutes.
Meanwhile, take a pint of soup stock and a cup of water and heat them.
Sprinkle a little salt over the vegetables and drain them; put them in the
soup-tureen and pour the hot soup over.
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