There is a well established favorite soup sold in the large cities under this name; whether any relation to beef-a-la-mode or not makes no difference whatever. It is especially adapted for a lunch, or to be made a meal of, being simply made thick and of course nutritious with beef boiled to shreds in it.

To make 12 quarts soup take,

5 gallons water.

5 pounds soup beef.

Shanks and bones, all the water will cover.

An onion, a carrot, a turnip.

12 cloves, 1 bayleaf.

1 tablespoon salt.

1 tea spoonful black pepper.

Break up the shanks and bones, wash off in cold water, put them into the boiler with the meat not touching the bottom, boil gently for 6 hours, then take out the piece of beef. Add to the stock the cloves and bayleaf and continue boiling until the water is reduced to three gallons, and the remaining meat is well dissolved, which may be three or four hours longer. Strain off the stock through a gravy strainer, skim free from fat, set it on the fire again in the soup pot; cut the vegetables or chop them and throw them in, and mince the piece of beef without any fat and add that likewise. Boil 1/2 hour, thicken slightly with flour-and-water, season with the salt and pepper and skim off the particles of fat that rise from the minced beef. It is thick with meat and minced vegeta-bles.

It is not much detriment to such a soup to have the fat remaining in it, except the crumbs of fat meat that rise from the mince and spoil its smooth appearance, but it is needed for other uses in the kitchen.

To make soup every day as easily as possible there must be a regular time for setting on the first boiler - the stock boiler - and a routine something like this:

In the morning when preparing break-fast and dinner, get the soup pieces of meat together. After dinner as soon as possible set the boiler full of these pieces and the complement of water on the range and let it slowly simmer as long as there is a fire at night. Then the last thing at night, if warm weather, strain off the stock and set in a cool place till morning. But if cold weather and the stock cannot spoil in the boiler during the night it will be better to leave it and draw it off quite clear before the morning fire is started under it.

Good soup can be made by setting the prepared boiler on early in the morning and drawing off the stock at about 11 o'clock, but it is not the best way for obvious reasons.

Cost of material - rough beef at 5, bones at 2, vegetables etc, 5, 12c per pound gall.