To 1 lb. of finely chopped lean mutton, including some of the bone, add 1 pt. of cold water and a little salt; let cook slowly for 3 hrs., adding water from time to time, if necessary, allowing but a 1/2 pt. of liquid when done. Then strain through a piece of muslin, and when cold remove the fat. If liked, it may be served cold in the form of jelly. - Mrs. Hawthorn, 143 S. 16th Ave., Maywood, 111.

Variation I

Place in a kettle 3 lbs. of a neck of mutton from which the fat has been cut and chopped into small pieces, with 6 pts. of water. Boil, skim, set the pan to the back of the stove, let simmer for 1 hr. Add 3 oz. of washed rice, a turnip, and some celery. Simmer for 2 hrs. Strain free from fat; add salt, and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Variation II

Cut the lean part and loin into small pieces, removing all the fat. Place 1 lb. of the meat in a saucepan with a pt. of cold water, and put it on the fire. Skim. Boil 2 hrs., strain, add flavor. When the broth begins to boil, add a teaspoon of pearl barley. - Mrs. C. J. Jeffries, Winnetka, 111.