We have a little gravy from yesterday and a little onion; there was a deviled potato left and 1 stalk of celery; purchase a very small piece of soup meat, just 1/2 a lb., put it on with 6 cups cold water, and add 2 tablespoons of cut carrot, 1 tablespoon of cut onion; cut the celery and let it boil 2 hrs. Take out the meat, cut it up into small pieces, put back into the stock, add the gravy, the left-over onion, and the potato, also 1 tablespoon of salt, a little white pepper and 1 tablespoon of chopped parsley. Many times you can use all the left-over vegetables by putting them into the double boiler with 4 cups of milk, boiled and strained; thicken with 1 tablespoon of flour rubbed with 1 tablespoon of butter; add and boii 2 minutes. Serve with croutons. - Mrs. Almond Case, Palatine, 111.

Variation I

Bones and trimmings from a 6-lb. roast of beef, 2 cold mutton-chops, the flank end of a sirloin steak, uncooked, 4 qts cold water, 1 tablespoon salt, 4 cloves, 4 peppercorns, 1 cold fried egg, 2 baked apples, 1 cup cold boiled onions, 2 stalks celery, 1 tablespoon parsley. Cut up the meat and bones, and put them in the kettle with the cold water. Add all the other ingredients, and simmer till the bones are clean, the meat is in rags, and the water reduced 1/2. Strain, and the next morning remove the fat; when ready to serve, heat the stock to the boiling point; warm with it 1 cup of cold macaroni or tomatoes left from yesterday's dinner. Add more salt, if needed, and flavor with kitchen Bouquet. - Mr?. Frank Mullins, Franklin, 111.