Procure a shin of beef cut in 3 or 4 pieces, wash it very clean and put it in a soup kettle, with any trimmings you may have of meat, or poultry, such as necks, gizzards, livers or feet; put on them a gal. of cold water, season with pepper and salt; add a large carrot, grated, a head of celery, 2 turnips and 2 onions, a bunch of pot herbs and 1/2 a can of tomatoes; bring to boil, skim well, and set aside to simmer for 5 hrs. or more, if the meat is not boiled from the bones; then strain off and set away until next day; then take off all the fat and set it over the fire an hr. before dinner; when it boils, add 1/4 of a lb. of either macaroni or vermicelli, broken short, boil 15 minutes, and serve. - Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111.

Variation I

Break 6 oz. of vermicelli in pieces. Boil until nearly cooked in boiling water and salt, about 15 minutes. Drain and add it to 3 pts. of boiling nut-meal stock. Boil till done, or about 1/2 hr. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation II

A knuckle of lamb, a small piece of veal, and water to cover well; when well cooked, season with salt and pepper, herbs to taste, and a small onion, to which may be added Halford or Worcestershire sauce, about a tablespoon. Have ready 1/4 lb. vermicelli, which has been boiled tender; strain soup from the meat, add the vermicelli, let it boil well, and serve. - Mrs. K. Harrington, 56 E. Elm St., Chicago, 111.

Variation III

Boil 1/2 lb. of vermicelli until tender, then add 1 qt. of any kind of meat stock, boil together for a few minutes, and season to taste. - Mrs. Joshua Harper, 5642 Forest Ave., Chicago, 111.