l the meat in
four quarts of water for five hours, reducing the amount to two quarts,
and treating as stock for clear soup.

Remove all fat, and put on the fire next day, half an hour before dinner,
seasoning it with a saltspoonful each of mace, powdered thyme, or sweet
marjoram and clove. Melt a piece of butter the size of a walnut in a small
saucepan; add a heaping tablespoonful of flour, and stir both till a
bright brown. Add soup till a smooth thickening is made, and pour it into
the soup-kettle. Cut about half a pound of the cold meat into small square
pieces,--_dice_ they are called,--and put into the tureen. Make forcemeat
balls by chopping a large cup of meat very fine; season with a
saltspoonful each of pepper and thyme; mix in the yolk of a raw egg; make
into little balls the size of a hickory-nut, and fry brown in a little
butter. Squeeze the juice of half a lemon into the tureen with (or
without) a wine-glass of sherry. Pour in the soup, and serve. If egg-balls
are desired, make them of the yolks of two hard-boiled eggs rubbed fine.
Add the yolk of a raw egg, a tablespoonful of melted butter, a saltspoon
of salt and half a one of pepper, and flour enough to make a dough which
can be easily handled. Roll out; cut into little dice, and make each into
a ball by rolling between the palms of the hands. Boil five minutes in the
soup.

MUTTON BROTH.

Prepare and boil as directed for stock. The broth from a boiled leg of
mutton can be used, or any cheap pieces and trimmings from chops. One
small turnip and an onion will give flavoring enough. On the day it is to
be used, add to two quarts of broth half a cup of rice, and boil for half
an hour.

CHICKEN BROTH.

Even an old fowl which is unusable in any other way makes excellent broth.
Prepare as in any stock, and, when used, add a tablespoonful of rice to
each quart of broth, boiling till tender. A white soup will be found the
most savory mode of preparation, the plain broth with rice being best for
children and invalids.

TOMATO SOUP WITHOUT MEAT.

Materials for this soup are: one large can, or twelve fresh tomatoes; one
quart of boiling water; two onions; a small carrot; half a small turnip;
two or three sprigs of parsley, or a stalk of celery,--all cut fine, and
boiled one hour. As the water boils away, add more to it, so that the
quantity may remain the same. Season with one even tablespoonful each of
salt and sugar, and half a teaspoonful of peppe