2 ribs of celery
1 lg. carrot
1 lg. onion
1 tsp. parsley
1 lemon, sliced thin (rind included)
4 sliced hard boiled eggs
1 qt. tomatoes

Put all these in a blender, and make fine. In 1 pint of water (2 cups) soak 10 Nabisco ginger snaps. When they are completely soft, add to pot. Brown 2 pounds of ground beef in skillet -- mashing with potato masher for fine texture. Put all the above in large kettle with:

4 c. (1-quart) water (may add more while simmering)
2 tbsp. vinegar
1 (14 oz.) bottle ketchup
5 oz. bottle Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. pickling spices (in cheesecloth)

Simmer for 3 hours. Instead of blending, if soup is not to be frozen, add a few slices of hard boiled egg to each serving.