Good Beef Soup.

Breaded Lamb Chops.

Scalloped Tomatoes.

Fried Potatoes.

Baked Onions.

Suet Dumplings.

Good Beef Soup

6 lbs. of shin beef, cut in strips; 2 lbs. of bones, cracked; 4 stalks of celery; 1 onion; 3 carrots; 2 turnips; bunch of sweet herbs; pepper and salt; 7 quarts of water.

Put on the meat and bones in the water, and cook slowly, skimming often, for two hours. Add the herbs and all the sliced vegetables except one carrot, and cook two hours more. Strain off the liquor; put bones and meat, well seasoned, into your stock-pot; add the soup (there should be at least five quarts in all) except what is needed for to-day, and put away for future use. Pulp the vegetables into to-day's soup; cool, take off the fat; season; put back over the fire; add the reserved carrot, which should have been cut into dice and cooked by itself in a little water; simmer ten minutes, and pour out

Breaded Lamb Chops

Trim neatly; flatten with the side of a hatchet; pep per and salt; dip into beaten egg, then in cracker-dust, and fry in good dripping, turning when the lower side is done. Drain off the fat, and lay upon a dish, overlapping each other, with a wall of fried potatoes around them.

Fried Potatoes

Pare; slice thin; lay in cold water half an hour; dry between two towels, and fry to a light brown in nice dripping or salted lard. Shake off all the fat in a hot colander, and pile around the chops.

Scalloped Tomatoes

Drain off most of the liquid from a can of tomatoes into the boiling soup-kettle. Put a layer of crumbs in the bottom of a buttered bake-dish; butter them, and lay in the tomatoes, seasoned with pepper, salt, and sugar. Cover with buttered crumbs, and bake, covered, half an hour - then brown.

Baked Onions

Cook in two waters - the second, salted and boiling. When tender, drain; set closely together in a bake-dish. Pepper, salt, and butter liberally; pour over them a little of your soup-stock, strained through a cloth; brown in a good oven; lay in a deep dish, and pour over them the gravy thickened with browned flour, and cooked one minute.

Suet Dumplings

2 cups fine crumbs soaked in a cup of hot milk; 1 cup powdered suet; 4 beaten eggs; 1 tablespoonful of sugar; 1 teaspoonful cream-tartar mixed with 1 tablespoonful of flour; 1/2 teaspoonful of soda dissolved in the milk; a little salt.

Beat the eggs into the soaked crumbs; add salt, suet, sugar, lastly, the flour. Beat and knead hard, make into balls; put into floured cloths; leave room to swell; tie tightly, and boil one hour. Eat hot, with sauce.