Vegetable Soup

Prepare a stock from 3 pounds of meat and bone and 3 quarts of water, according to directions in "Soups." Add a carrot, a turnip, an onion, a tomato, a small potato, some celery and parsley, chopped fine. Some add also a little rice or barley. Boil 1/2 hour, and serve. If desired real thick, use browned flour. A cup of rich milk or cream poured into tureen just before serving, is favored by some. If one does not care to eat the vegetables, the soup may be run through a sieve when the vegetables are done, and then put on fire again for a moment to heat.

Clear Broth

Heat 1 tablespoon butter in a deep saucepan that can be covered; sliver finely a moderately sized onion and drop into the butter; stir until thoroughly browned; then mix in from 1 1/2 to 2 pounds finely chopped lean raw beef off the round. Add 1 quart cold water and stir well. Cover saucepan tightly and place where it will heat slowly. As soon as the water boils, set where it can simmer steadily and let it cook 3 hours; then strain and return soup to the kettle; add white and shell of 1 egg well beaten with 1/2 cup cold water. Boil 5 minutes then strain through flannel bag that has just been wrung from cold water. This may be made the day before needed and heated to boiling point just before serving. Do not forget salt.