Cut 4 lbs. of scrag of veal into small pieces, and put into a stewpan. Pour over 3 qts. of water and place over the fire. Skim carefully. Add an onion, a turnip, 3 blades of mace and a little salt. Stew all slowly for 2 hrs. Then strain through a sieve and add 1/4 lb. of rice that has been boiled tender. Boil 10 minutes longer, and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Knuckle Of Veal Soup

Cut in slices 1/2 lb. ham, and put in bottom of pot; crack the bones of a knuckle and cut up 1 set of calf's feet and put on top of ham; let this brown a little, then add 2 gals, cold water, and boil slowly 4 hrs. Chop fine, 3 onions, 2 turnips, 1 bunch of celery and 2 carrots and add. Season with salt and pepper, strain, and serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.