h of parsley; 6 blades of mace; 16 whole cloves, salt and
pepper to taste.

Pour on the water, and let it simmer six hours, skimming carefully, for
if any grease is allowed to go back into the soup it is impossible to
make it clear. Scrape the carrots, stick 4 whole cloves into each onion,
and put them in the soup; then add the celery seed, parsley, mace,
pepper and salt. Let this boil till the vegetables are tender, then
strain through a cloth, pouring the soup through first, then putting the
meat in it to drain, never squeezing or pressing it.

If you wish to color it, you can put in a dessertspoon of burnt sugar.
It can be nicely flavored by adding some walnut catsup, together with
mushroom and a very little Worcestershire.

=Beef Soup.=

Boil trimmings of roast beef and beef-steak bones for three hours. Cool
and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of
salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbo
pods, half a bay leaf and a little chopped parsley. Add a few drops of
caramel and serve hot. Strain, if preferred thin.

=Tomato Soup without Stock.=

1 dozen tomatoes cut up and enough water to cover them; a salt spoon of
mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub
together 2 heaping tablespoons of flour and a piece of butter the size
of an egg. Put this in the strained liquor and boil. This makes soup for
six persons.

=Milk Tomato Soup.=

Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1
pint of milk, 1 teaspoonful of soda, small piece of butter, a shake of
mace, and salt to taste. Let it scald, not boil, and add 2 rolled
crackers.

=Bisque Soup.=

2 large onions sliced, 1 can tomatoes. Boil together half an hour or
longer, then put through colander and add 1 quart beef stock, salt and
pepper. Let this boil together a few moments. Whip 1 cup cream with the
yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to
the stock, boil up, and serve at once.

=Mock Bisque Soup.=

1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size
of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put
the tomato on to stew and the milk in a double kettle to boil, reserving
half a cup to mix with flour. Mix the flour smoothly with the cold milk
and cook ten minutes.

To the tomato add the soda, stir well, and rub through a strainer that
is fine enough to keep back the seeds. A