To 4 qts. water allow 1 pint lentils, or rather less
than 1 pint haricots. In addition allow 1 carrot, 1
turnip, 1 onion, and 1/4 head of celery.
Clean apple peelings and cores, and any fresh
vegetable cuttings may also be added with
advantage. For white stock, use the white haricot
beans, rice, or macaroni in place of lentils or brown
haricots. Soak the pulse overnight, and simmer with
the vegetables for 4 hours. Any stock not used
should be emptied out of the stock pot, and boiled
up afresh each day.