One quart of strong stock made by boiling the bones of a rib-roast, or steak well broken, with a pound of underdone beef for six hours.

Or if raw meat is at hand, allow for a pound of chopped lean beef and the cracked cooked bones aforesaid, three pints of water and stew it down in four hours to one quart. (Let it get cold and take off the fat, of course.)

One onion, one carrot cut into dice, and one small turnip also cut up small.

Haif a cup of barley soaked for an hour, with minced parsley and sweet marjoram, pepper and salt to taste.

Parboil the vegetables, drain them and put into the soup-kettle with the barley and the cold stock. Bring to a slow boil and keep this up for an hour, before the parsley goes in.

For this broth you want a