qts

Updated: May 11, 2025

To do this put the casserole into a large, clean saucepan, or pail, full of clean cold water. Put over a fire or gas ring, and bring slowly to the boil. Boil for 10 minutes and then stand aside to cool. Do not take the casserole out until the water is cold. 2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 cloves, 6 peppercorns, 3 qts. water.

Florence Daniel - The Healthy Life Cook Book, 2d ed.

This is done, a little at a time, with a wooden spoon. A little of the hot liquor is added to the vegetable from time to time to assist it through. 1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks celery, 1 tea-cup pearl barley, 3 qts. water. Wash celery, parsley, and barley. Shred all the vegetables finely; put in saucepan with the water.

Florence Daniel - The Healthy Life Cook Book, 2d ed.

If the milk is omitted, the juice and pulp of two or three tomatoes may be added, and the onions may be left out also. 1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3 tablespoons coarsely chopped parsley.

Florence Daniel - The Healthy Life Cook Book, 2d ed.