ITALIAN SOUP

From 1899:

Take half a head of celery, one carrot, one turnip, one onion. Slice the vegetables very thinly, or cut them into fancy shapes with a vegetable cutter. Take half a pint of the mixed vegetables, and cook them in slightly salted water until soft. Drain them. Have ready a quart of clear stock, let it come to the boil, and then add the vegetables, season with pepper and salt, and serve very hot. If preferred, asparagus, peas, French beans, etc., may take the place of the winter vegetables.