Vegetable Soup

Put a half-cup of drippings into a saucepan, thicken it with two

tablespoonfuls of flour, cut into it and brown two small onions. Have

ready two quarts of boiling water, into this empty the contents of the

saucepan, slice into it six tomatoes, two potatoes, one carrot and one

turnip; add two cupfuls of green peas, one cupful of lima beans and a

half-dozen cloves. Let all simmer slowly for two hours, then put all

through a colander, return it to the pot, heat to boiling, thicken with

a tablespoonful of butter rolled in cornstarch, season with pepper and

salt to taste and serve hot.