THIN clear soups, such as consomme and bouillon, which are used as a dinner course, are valuable advance agents of the meal, preparing by their warmth and stimulation for the heavier courses to follow. Soups containing bits of meat and vegetables, and cream soups, are far more nutritious than clear soups, and may be made the basis of a luncheon or supper. The wise housekeeper is able to serve soup at a moment's notice by having soup stock alwavs on hand.

Vegetable Stock

1 carrot 1 onion

1 stalk celery

2 turnips

2 tomatoes

1 tablespoon sugar

4 tablespoons olive oil

2 quarts cold water 2 bay leaves

Salt and pepper

Chop the carrot, onion, celery, turnips and tomatoes very fine. Put the sugar in a kettle over the fire, and when it is brown add the olive oil and the vegetables. Add the water and season to taste. Let. it simmer for one or two hours; strain and stand aside to cool.

Cream Stock

1 pint milk

1 tablespoon flour

1 tablespoon butter 1/2 teaspoon salt

Red or black pepper

Melt the butter over the fire and add the flour, being careful not to let it brown. Add the milk gradually, stirring constantly to prevent lumps; then add the seasoning.

This cream sauce is used instead of stock as the foundation for many soups.

Consomme

2 pounds lean beaf

1 small knuckle veal

2 tablespoons butter 1 small onion

1 stalk celery 1 small carrot

1 bay leaf

2 quarts cold water

The under part of the round of beef is the best for this soap, though any lean portions will do. Cut the beef and veal into small pieces and brown them in the butter over a hot fire. Add the cold water, onion, celery, carrot and bay leaf; simmer slowly for five or six hours in a covered kettle. Take from the fire; cool; remove the fat; strain; reheat and serve.

Beef Bouillon

6 pounds beef and bone

2 quarts water

Pepper and salt

Cut and break the beef and bone, and put it in the water, letting it simmer for five or six hours. Then cool and strain through a sieve, removing all fatty matter Reheat, seasoning to taste with pepper and salt.

Chicken Broth

1 chicken

1 quart cold water

1/2 cup rice 1 cup water

Salt and pepper

Cut the chicken into small pieces and place it in a deep earthen dish; add the quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand over night. In the morning remove the fat and return the liquid to the original earthen dish. Steam the rice in the cup of water until it is soft; add it to the broth and steam the whole from one to two hours longer.

Clam Bouillon

1 dozen clams In shells

2 cups water

1 pint milk

1/2 tablespoon butter

Salt and red pepper

Scrub the clams and put them in a covered vessel over the fire in the water. Heat the milk separately. Boil the clams until the shells open; fill bouillon cups half full of broth; then pour in the milk, to which the butter and seasoning have been added.