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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

A GOOD SOUP

 As a basis a piece of lean meat should be procured, the larger the better. Put it on in cold water and allow it to simmer with plenty of water till it is done. In the meantime take equal parts of thoroughly well cooked potatoes, beans and rice so that the entire bulk of the vegetables will equal one-half the amount of broth. Mash these vegetables with a potato masher as fine as they can be made. Then strain the broth. In it empty your mashed vegetables and set on the stove where it will simply simmer. You must stir all the time. No cooking is required, as all is already cooked, but there must be a thorough seasoning. The soup may now be colored to suit the fancy, salted to taste, and sufficient catsup or Worcestershire sauce put in to give it a pronounced flavor. The color should be a rich brown, and the flavoring should be such as to make it a very savory and pleasant compound.