Take a 10-cent soup-bone and put it in 1 1/2 gallons water and let boil slowly for 5 hours. When cool, add 4 potatoes cut in small pieces, 4 tomatoes, 4 ears of corn, and 2 onions. Season with salt and pepper to taste, and let it cook slowly for 3 hours. Then thicken with 2 tablespoons flour. Serve hot.

Vegetable Soup (No. 2)

Have good strong stock which has been made the day before. Strain in the kettle and add: 1 carrot, 1 small cabbage, 1 tablespoon rice, 1 onion, 3 tomatoes. Chop all ingredients very fine. Boil 1 hour. Serve with small toasted squares. For clear soup, strain and leave all the ingredients out.