Beef Soup

1 pound of beef, 2 quarts of water, 1 cup of rice or pearl barley. Put in a soup pot. Boil slowly for two hours. In another vessel have a good soup bone, together with 1 onion, 1 potato, ½ carrot, 1 turnip and a little parsley. Boil with the meat. When ready to serve strain the soup off the bones and vegetables into the other vessel. Take 2 eggs, beat well in the, soup tureen, stir the soup and add gradually, and the eggs will not curdle. This will be found a good as well as a cheap soup.

Noodle Soup

Put soup-bone in a kettle half full of water.

Salt and let boil. Pare and slice 2 small potatoes, 1 turnip, 1 onion, 1 parsnip, and add to the soup. Season with pepper and a little parsley for flavoring. Fifteen minutes before serving throw in the noodles. (See page 23).

This soup can have rice substituted in place of noodles.

Bouillon Soup

Common soup of France, ½ pound beef, 1 pound of bone, 2½ quarts of water, 1 ounce of salt, 2 carrots, 2 onions, 2 cloves, 3 leeks, ¼ head of celery, 1 turnip, ½ parsnip. Simmer. Strain and serve clear.

Bouillon (Beef Tea)

Bouillon is served now almost as a necessity for the first course at tea or evening parties. Serve in large coffee cups, or tea cups, with saucers and teaspoons. Sometimes in Summer it is iced, otherwise serve hot. By some' the saucer is omitted. This, with fancy sandwiches, is often sufficient refreshment for an informal evening party. One can of Liebig's extract of beef, mixed with 3 quarts boiling water and salted to taste, is the easiest method. Let it boil up, pepper slightly, and the soup is ready for use. Or, on the morning of the day before the party, boil 4 pounds of the lean, cheap parts of beef, and proceed, as directed for making soup stock. When wanted remove the fat, season to taste, heat and serve as above.

Mutton

Mutton Soup

Place a rack of mutton, or shin bone in cold water, boil two hours, then add 1 onion, 2 turnips, ¼ head of cabbage. all cut fine, and 1 tablespoonful of rice. Boil one hour longer, and put in 4 medium-sized potatoes, which, as soon as soft, roust be taken out, mashed, and beaten light with milk, add a little salt and flour to stiffen, drop into the soup in small portions. Cook slowly half an hour and serve.