German Vegetable Soup

Servings: 1
Ingredients:

1    Soup Bone
1 pt Tomatoes
1 pt Lima Beans
1 pt Corn, Grated
2 c  Cabbage, Chopped
1    Turnip, Diced
1    Carrot, Diced
1    Onion, Sliced
1 ts Flour
1/2 c  Milk
Salt and Pepper
Cold Water

Wash soup bone thoroughly and cover with cold water and allow it to boil
for several hours. Skim off the fat and add the vegetables. Season to
taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and
serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.