Vegetable Soup Without Stock\r\n2 Tbsp. butter\r\n1 onion\r\n1 cup carrots\r\n1 cup potatoes\r\n1 cup celery\r\n1 cup cabbage\r\n5 cups boiling water\r\n1\/2 cup tomato juice\r\n1 Tbsp. salt\r\n1\/4 tsp. pepper\r\nAdd the sliced onion to the butter and brown. Add the diced vegetables to the boiling water and strained tomato juice then the browned onions and seasonings. Let simmer for about an hour or place in the oven at 275 degrees for 3 hours. \u00a0Any desired combination of vegetables may be used.\r\n\u00a0\u00a0\r\nFavorite Carrot Cake\r\n2 cups all-purpose flour\r\n2 cups sugar\r\n1 tsp. baking powder\r\n1 tsp. baking soda\r\n1 tsp. ground cinnamon\r\n3 cups finely shredded carrots\r\n1 cup cooking oil\r\n4 eggs\r\nPreheat oven to 350\u00ba.\r\nIn a bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with electric mixer until combined.\r\nPour into 2 greased and floured 9x1 1\/2\u201d round baking pans. \r\nBake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. \r\nCool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.\u00a0\r\n\r\nCream Cheese Frosting\r\n2 \u00a03-oz. packages of cream cheese\r\n1\/2 cup softened margarine or butter\r\n2 tsp. vanilla\r\n4 1\/2 to 4 3\/4 cups sifted powdered sugar.\r\nIn a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well.\r\nGradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts tops and sides of two 8-or-9-inch cake layers. Cover cake; store in refrigerator.