Boil a soup bone about four hours, then take out meat into a chopping bowl; put the bones back into the kettle. Slice very thin one small onion, six potatoes and three turnips into the soup. Boil until all are tender. Have at least one gallon of soup when done. It is improved by adding crackers rolled, or noodles, just before taking off. Take the meat that has been cut from the bones, chop fine while warm, season with salt and pepper, and one teacup of soup saved out before putting in the vegetables. Pack in a dish, and slice down for tea or lunch, when cold.

Beef Soup With Okra

Cut a round steak in small pieces and fry three tablespoonfuls of butter, together with one sliced onion, until very brown; put into a soup kettle with four quarts of cold water, and boil slowly an hour; add salt, pepper and one pint of sliced okra, and simmer three and one-half hours longer. Strain before serving.

Corned Beef Soup

"When the liquid in which the beef and vegetables were boiled is cold, remove all the grease that has risen and hardened on top, and add tomatoes and tomato ketchup and boil half an hour - thus making an excellent tomato soup; or add to it rice or sago, or pearl barley, or turn it into a vegetable soup by boiling in the liquor any vegetables that are fancied; several varieties of soup may have this "stock" for a basis, and be agreeable and nutritious.