Soup Stock Of Beef

E. D. P

1 large shin-bone, 4 quarts of water,

2 pounds of lean beef, 4 carrots,

3 onions,

4 turnips,

1 bunch of parsley,

1 teaspoonful of celery seed,

Salt to the taste.

Put the bone, which has been previously cracked in & pieces, into the soup-pot, with the water, and beef cut into pieces the size of an egg, and some salt. Boil slowly for 1 hour, skimming well until all of the grease is taken off. Scrape the carrots, peel the onions and turnips, then quarter, and, with the celery seed, add to the soup. Let this boil slowly for 4 hours; take off, strain into a stone jar, and keep in a cool place. Veal stock can be made in the same way, by getting a large knuckle of veal and adding 2 pounds of the meat.

Tomato Soup

1 quart of peeled fresh tomatoes or canned. Let them stew till thoroughly cooked and add half a teaspoon of soda. Have 1/2 gallon of fresh milk boiling. Stir into the tomatoes 1 tablespoon of butter, 1 of flour, and red pepper and salt to taste. Pour tomatoes into milk and let it boil 15 minutes. Serve hot.