Ingredients. - Bones. One tablespoonful of salt and pepper-corns. One good-sized turnip and four leeks. Two carrots. Four onions. Two cloves, and a blade of mace. A bunch of herbs (marjoram, thyme, lemon-thyme, and parsley). One-quarter of a pound of macaroni.

Time required, about two hours and a half.

To make Soup from Bones:

1. Cut off from the bones all the meat that can be used.

N. B. - Cooked or uncooked bones can be used.

2. Break up the hones in pieces and put them into a saucepan, with cold water enough to cover them, and one quart more.

3. Put the saucepan on the fire to boil.

4. When it just boils, put in a tablespoonful of salt, to help the scum rise.

5. Peel one good-sized turnip and cut it in quarters.

N. B. - When turnips are used only for flavoring, they can be peeled thinner than if for eating.

6. Take two carrots, wash them, scrape them, and cut them in quarters; take four leeks, wash them, and shred them up finely.

N. B. - As soon as these vegetables are prepared, they should be thrown into cold water, to keep them fresh.

7. Take four onions, peel them, and stick two cloves into them.

N. B. - The outer skins of the onions can be put into a saucepan by the side of the fire, to brown; when browned, they are used for coloring gravies or soups.

8. Skim the soup well, and then put in the vegetables; also add a blade of mace and a teaspoonful of pepper-corns.

9. Move the saucepan to the side of the fire, and let it simmer gently for two hours and a half.

10. Raise the lid slightly to let out the steam.

N. B. - The soup can be thickened with macaroni, vermicelli, barley, or rice.

11. If the soup is thickened with macaroni, take a quarter of a pound of macaroni and wash it well in two or three waters.

12. Put the macaroni into a saucepan with plenty of cold water, and sprinkle a little salt over it.

13. Put the saucepan on the fire, and let it boil until the macaroni is quite tender; it will take about half an hour.

14. Try the macaroni with your fingers, to see that it is quite soft and tender.

15. When it is sufficiently boiled, strain the water off and pour some cold water on it, and wash the macaroni again.

16. Put it on a board and cut it into small pieces, about a quarter of an inch in length; it is then ready to be put into the soup.

N. B. - If barley is used instead of macaroni, it will take a much longer time to boil; but if vermicelli is used, it takes a very short time to boil.

17. When the soup is ready for use, put the macaroni into a soup-tureen, and strain the hot soup over it.

N. B. - It is better to boil macaroni separately, as the first water is not clean.