Price in first-class restaurants 15c large bowl, with bread.

To make a gallon of soup put into a boiler a pailful of soup meat and soup bones broken up - about 10 or 12 pounds by weight - and the same measure of water - which will be 21/2 gallons or 20 pounds - and slowly boil until it is reduced to about half, or 5 quarts. Then strain it off through a fine gravy strainer or seive into the soup-pot and skim off the fat, probably a pint or pound. If convenient and the vegetables are at hand a small bunch of various kinds should be boiled along with the soup bones, it is of more consequence, however, to get the stock to boiling early, that it may have 6 or 8 hours time, as the seasoning can be done afterwards. Then take the

4 quarts of soup stock.

2 cups cold cooked beef cut in dice.

2 cups raw vegetables same way - turnip, ruta-baga, carrot, onion, celery, a little of each to make the amount.

1 clove of garlic. 1/2 a bay leaf.

3 cloves.

4 heaping tablespoons browned flour.

2 tablespoons salt.

1 tablespoon pepper.

Shave all the dark outside from the piece of cooked beef and cut it into clean squares, boil them and the cut vegetables in the soup 1/2 hour, cut the garlic small and add with the other seasonings. Mix the browned flour with some of the soup and thicken with it. The bayleaf can be taken out again with the skimmings. Browned flour is flour baked dry in a pan in the oven.

Cost of material - soup bones 25, cooked beef 5 - (seasonings paid for by frying fat from stock) - 30c gall. Add break or crackers and castor condiments 8 bowls 12c; 5 or 6c a bowl.