Put soup bone in granite lined covered kettle, add cold water enough to cover. Boil slowly until meat leaves the bones. Remove from fire, strain. When cool remove fat, cut off slice of the jelly, re-heat, season with salt. Serve hot in bouillon cups, or any desired way. - Mrs. Grosse, Albuquerque, N. M.

Beef Soup

Put a shank of beef in cold water sufficient to cover, let come to a boil, skim, set back and simmer all day, strain and let stand over night; skim fat off the top. This gives plain stock from which a variety of soups may be made, by adding vegetables, barley, rice, sago, etc., and seasoning to taste. - Mrs. J. R. Treat, Flagstaff, Ariz.