After a roasted turkey has been served a portion of the meat still adheres to the bones, especially about the neck; "drumsticks" are left, or parts of the wings, and pieces rarely called for at table. If there is three-fourths of a cupful or more left cut off carefully and reserve for force-meat balls. Break the bones apart and with stuffing still adhering to them, put into a soup-kettle with two quarts water, a table-spoon salt, a pod of red pepper broken into pieces, three or four blades of celery cut into half inch pieces, three medium-sized potatoes, and two onions all sliced. If the dinner hour is one o'clock the kettle should be over fire before eight o'clock in the morning; or if the dinner is at six in the evening, it should be on by twelve o'clock. Let it boil slowly but constantly until about half an hour before dinner; lift out bones, skim off fat, strain through colander, return to soup-kettle. There will now be but little more than a quart of the soup. If more than this is desired, add a pint of hot milk or milk and cream together; but it will be very nice without this addition even though a little more water be added. Prepare the forcemeat balls by chopping the scraps of turkey very fine; take half a tea-spoon cracker-crumbs, smoothly rolled, a small salt-spoon of cayenne pepper, about double the quantity of salt, a little grated lemon peel and half a tea-spoon powdered summer-savory or thyme; mix these together and add a raw beaten egg to bind them. Roll mixture into balls about the size of a hickory-nut, and drop into the soup ten minutes before serving. Have ready in tureen a large tablespoon of parsley, cut very fine. Pour in soup, and send to table hot. If force-meat balls are not liked, boil two eggs for half an hour, cut in slices, put them in tureen with the parsley, and pour the soup over them; or slices of bread (not too thick) can be toasted, buttered on both sides, cut into inch squares, and substituted for the cnced eggs. - Mrs. R. N. Hazard, Kirkwood, Mo.