Ingredients. - Two pounds of the shin of beef. Two pounds of the knuckle of veal. Salt. Two young carrots. One young turnip. One leek. Half a head of celery. One cauliflower. One gill of peas. One-quarter of a salt-spoonful of carbonate of soda.

Time required for making, about five hours.

To make two quarts of Spring Vegetable Soup :

1. Take two pounds of shin of beef and two pounds of knuckle of veal, and put them on a board.

2. Cut off all the meat from the bone with a sharp knife.

3. Cut off all the fat from the meat. (Put the fat aside for other purposes.)

4. Take a chopper and break the bones in halves.1

5. Take out all the marrow inside the bones, and put it aside for other uses.

N. B. - If the fat and marrow were to go into the soup, they would make it greasy.

6. Take a stock-pot, or a large stewpan, and put the meat and bones into it.

7. Pour vol five pints of cold water.

1 The butcher will always do this for a customer.

8. Put in a teaspoonful of salt. This will assist the scum to rise.

9. Put the stock-pot on the fire, with the lid on, and let it come to the boil quickly.

10. Take a spoon and remove all the scum as it rises.

11. Now draw the stock-pot rather to the side of the fire, and let it simmer gently for five hours.

12. Take two young carrots, scrape them clean with a knife, and cut them in slices.

13. Take one young turnip, peel it, and cut it in slices.

14. Take half a head of celery and one leek, wash them well in cold water, and cut them in squares with a knife.

15. Take one cauliflower, wash it in cold water, and put it in a basin of cold water, with a dessertspoonful of salt, for two or three minutes.

16. Then take the cauliflower out of the water and squeeze it dry in a cloth.

17. Take a knife and cut off all the green leaves and the stalks from the cauliflower, and pull the flower into sprigs.

18. Watch and skim the soup occasionally, and you should add a little cold water, to make the scum rise.

19. One hour before serving the soup, add the vegetables.

20. You first put in the sliced carrots and the cut-up celery and leek. (These vegetables take the longest to boil.)

21. In half an hour add the sliced turnips, and, fifteen minutes after that, the cut-up flower of the cauliflower.

22. Take a saucepan full of hot water, and put it on the fire to boil.

23. When the water is quite boiling, put in one gill of shelled peas, a teaspoonful of salt, and a quarter of a salt-spoonful of carbonate of soda, and let it boil from fifteen to twenty minutes, according to the age of the peas.

N. B. - The cover should be off the saucepan.

24. After that time try the peas, and, if they are quite soft, take them out of the saucepan and drain them in a colander.

25. For serving, put the boiled peas into a hot soup-tureen, and ladle the soup, and the other vegetables from the stock-pot, out into the tureen.