A palatable and inexpensive soup is made of one quart of stock, obtained by boiling four slices of corned lean ham, or a corned ham-bone, with a sliced onion in two quarts of water until it is reduced one-half. Chop the "left-overs" of fried or stewed liver fine with a little ham, and add to the stock. Season to taste; thicken with a brown roux, and pour upon a handful of croutons in the bottom of the tureen. The heart, that usually comes with the liver, if boiled tender in the ham-stock, may be minced and added. Any slices of fried breakfast bacon left in the pantry, if chopped fine, will improve the flavor. If while on the look-out for "left-overs," you espy a cold boiled, fried, or poached egg on the shelf, mince it, and let it also go into the soup. Season with pepper and minced parsley. You will be surprised to find how good the product of the hunt proves to be.