Slowly (keeping water below boiling-point during cooking. Fill jars, following directions on page 23.

Cabbages, dandelions, lettuce, sorrel, spinach, and egg; add to soup, and bring quickly to boiling-point; put in bread, and cover each section with yolks of eggs slightly beaten, and lemon juice, cool, strain, and add gradually one-half cup watercress. Pound in mortar, adding.