Cover 1 large or 2 small ox tails - well washed and jointed - with cold water, heat slowly, and skim several times. Have ready 4 or 5 large onions, 1 sliced, the others left whole, 1 medium-sized parsnip, cut in half, 2 or 3 medium-sized carrots, quartered, 1 tablespoon barley and 2 bay leaves; parsley may be substituted for bay leaves. Let boil gently until the meat is tender, adding boiling water as it cooks away - about 4 hrs. Half an hour before it is done throw in a small cup of diced potatoes, a little celery, and season to taste with salt and red pepper. Serve with a bit of meat and a section of carrot in each plate, omitting parsnip and whole onions. The latter may be removed and served as a vegetable. - Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111.

Variation I

Brown 3 oz. of butter, put in 2 carrots, 1 parsley root, 3 small onions, 1 bunch parsley and some celery previously peeled and cut up; also a little thyme, 3 bay leaves and a spoonful of whole pepper. Allow all to brown in the butter. Pour over 1 pt. of water, and, if desired, thicken with a little flour moistened in a little water. Then add 5 pts. water, together with 2 ox tails, well washed and jointed. Allow to cook slowly until the meat leaves the bone. As it boils down, add more water. Salt to taste. Strain the soup and serve with a piece of meat in each plate. - Mrs. Alma Hummeland, 14 S. 19th Ave., Maywood, 111.