ys strain into the tureen. Rice, sago, macaroni, or any
cereal may be used as thickening; the amounts required being found under
the different headings. Careful skimming, long boiling, and as careful
removing of fat, will secure a broth especially desirable as a food for
children and the old, but almost equally so for any age; while many
fragments, otherwise entirely useless, discover themselves as savory and
nutritious parts of the day's supply of food.

* * * * *

SOUPS.

BEEP SOUP WITH VEGETABLES.

For this very excellent soup take two quarts of stock prepared beforehand,
as already directed. If the stock is a jelly, as will usually be the case
in winter, an amount sufficient to fill a quart-measure can be diluted
with a pint of water, and will then be rich enough. Add to this one small
carrot, a turnip, a small parsnip, and two onions, all chopped fine; a
cupful of chopped cabbage; two tablespoonfuls of barley or rice; and
either six fresh tomatoes sliced, or a small can of sealed ones. Boil
gently at least one hour; then add one saltspoonful each of pepper,
curry-powder, and clove. If the stock has been salted properly, no more
will be needed; but tasting is essential to secure just the right flavors.
Boil a few minutes longer, and serve without straining.

This is an especially savory and hearty soup, and the combinations of
vegetables may be varied indefinitely. A cup of chopped celery is an
exceedingly nice addition, or, if this is not to be had, a teaspoonful of
celery salt, or a saltspoonful of celery-seed. A lemon may also be sliced
thin, and added at the last. Where tomatoes are used, a little sugar is
always an improvement; in this case an even tablespoonful being
sufficient. If a thicker broth is desired, one heaped tablespoonful of
corn-starch or flour may be first dissolved in a little cold water; then a
cup of the hot broth gradually mixed with it, and the whole added to the
soup and boiled for five minutes.

CLEAR OR AMBER SOUP.

This soup needs careful attention. It may be made of beef alone, but, if
desired very rich for a special dinner, requires the addition of either a
chicken or a knuckle of veal. Allow, then, for the best soup, a
soup-bone,--the shin of beef being most desirable,--weighing from two to
three pounds; a chicken; a slice of fat ham; two onions, each stuck with
three cloves; one small carrot and parsnip; one stalk of celery; one
tablespoonfu