"One morning in the garden bed The onion and the carrot said Unto the parsley group:

'Oh, when shall we three meet again, In thunder, lightning, hail or rain?'

'Alas!' replied in tones of pain The parsley, 'In the soup.' "

Soup Stock

To every 5 lbs. meat from leg or shin of beef take 5 quarts cold water with pinch of soda to make the water soft; cut meat from the bones; put bones in kettle with meat on bones; simmer 5 hours; strain the stock through fine sieve, add tablespoon salt. Next day remove grease.

Beef Bouillon

1 lb. round steak cut in small pieces, 1 soup bunch, cover with cold water and let simmer 1 hour, strain and let stand over night; skim off fat, add heaping teaspoon extract of beef dissolved in 1 cup boiling water to soup stock and boil 20 minutes; strain through fine cloth, clear with egg shell and beaten white of 1 egg; strain again through cloth and add 1/2 cup sherry before serving.

- Mrs. D. H. Howe

Beef Bouillon

This makes a large kettle full of delicious jelly that keeps well.

Put together in soup kettle 2 lbs. clean beef, minced, 1/2 lb. lean veal, minced, 2 lbs. each of beef and veal bones, well cracked, cover deep with cold water and bring slowly to boil, then simmer for 4 hours, season with salt, pepper and 2 teaspoons kitchen bognet, then remove from fire. When very cold and like jelly, skim, heat and strain; return to fire, drop in white and crushed shell of 1 egg; bring to boil and 5 minutes later pour carefully through collander lined with white flannel. When heating it to serve, add 1 glass sherry or serve cold as "iced bouillon."

- Mrs. Raymond C. Cook

Old Fashioned Vegetable Soup

Use a good marrow bone cut from the leg. Cover with 4 quarts cold water, let come to a boil slowly and boil for 1 1/2 hours, then lift the meats from the water and strain the water in order to remove all the skimmings; return to the kettle with the meats and when it again comes to a boil add 1 good tablespoon rice, 1 white potato cut very fine, bunch of parsley, 1 small onion cut fine and all kinds of vegetables according to taste; cook 4 or 5 hours; season with salt and pepper and serve with vegetables in the soup. 1 or 2 bay leaves are an addition.

- Mrs. H. M. Carle

Tomato Soup

1 quart tomatoes Ham size of tea saucer 1 tablespoon sugar 16 pepper corns

8 cloves Sprig parsley 1 bay leaf

Boil with 2 cups water 20 minutes. Brown 1 chopped onion in 2 tablespoons butter, put all together and strain; return to fire and boil. When ready to serve add pinch soda in 1 cup cream, into which has been mixed 1 tablespoon flour. - Mrs. J. H. Mitchell

Tomato Or Mock Bisque Soup

1 can tomatoes

3 pints milk

1/2 pint water

1 large tablespoon flour

Butter the size of an egg Small teaspoon soda Pepper and salt to taste

Boil the tomatoes and water together, put m soda and strain, then put in the milk and seasoning and add the butter and flour, stirred to a paste.

- Mrs. E. P. Baird