rich milk thickened with a little flour.
The chicken could be fried in a spoonful of butter and a gravy made,
reserving some of the white part of the meat, chopping it and adding
it to the soup.

PLAIN ECONOMICAL SOUP.

Take a cold roast-beef bone, pieces of beefsteak, the rack of a cold
turkey or chicken. Put them into a pot with three or four quarts of
water, two carrots, three turnips, one onion, a few cloves, pepper and
salt. Boil the whole gently four hours; then strain it through a
colander, mashing the vegetables so that they will all pass through.
Skim off the fat, and return the soup to the pot. Mix one
tablespoonful of flour with two of water, stir it into the soup and
boil the whole ten minutes. Serve this soup with sippits of toast.

Sippits are bits of dry toast cut into a triangular form.

A seasonable dish about the holidays.

[Illustration: EDITH CAROW ROOSEVELT.]

OX-TAIL SOUP.

Two ox-tails, two slices of ham, one ounce of butter, two carrots, two
turnips, three onions, one leek, one head of celery, one bunch of
savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of
catsup, one-half glass of port wine, three quarts of water.

Cut up the tails, separating them at the joints; wash them, and put
them in a stewpan with the butter. Cut the vegetables in slices and
add them with the herbs. Put in one-half pint of water, and stir it
over a quick fire till the juices are drawn. Fill up the stewpan with
water, and, when boiling, add the salt. Skim well, and simmer very
gently for four hours, or until the tails are tender. Take them out,
skim and strain the soup, thicken with flour, and flavor with the
catsup and port wine. Put back the tails, simmer for five minutes and
serve.

Another way to make an appetizing ox-tail soup. You should begin to
make it the day before you wish to eat the soup. Take two tails, wash
clean, and put in a kettle with nearly a gallon of cold water; add a
small handful of salt; when the meat is well cooked, take out the
bones. Let this stand in a cool room, covered, and next day, about an
hour and a half before dinner, skim off the crust or cake of fat which
has risen to the top. Add a little onion, carrot, or any vegetables
you choose, chopping them fine first; summer savory may also be added.

CORN SOUP.

Cut the corn from the cob, and boil the cobs in water for at least an
hour, then add the grains, and boil until they are thoroughly done;
put on