Italian Soup

After a cow-heel has been used for making jelly, cut the flesh off into small pieces. Put one-half teacupful of sage into a stewpan with sufficient water to cook it, and boil until dissolved. Take a sufficient quantity of clear stock to make the soup, and place it in a saucepan over the fire until boiling. Warm the pieces of meat in the soup, put the sago at the bottom of a soup-tureen with one ounce of grated Parmesan cheese, pour the hot soup over them and serve with a plate of sippets of toast, or small croutons of bread that have been fried to a delicate brown in butter.

Julienne Soup

Peel some carrots, onions, leeks and turnips and cut them into thin strips of an equal size and length, either straight or scalloped. Cut some heads of celery into pieces the same size. Put two ounces of butter into a stewpan, place in the prepared vegetables and toss over a slow fire for a few minutes. Other vegetables may be added, such as cauliflower, peas or asparagus when in season. Pour in over the vegetables as much clear chicken broth as may be desired for the soup, and put in any nice pieces of cold roast chicken that may be available. When boiling, move the soup to the side of the fire and let it simmer until the vegetables are tender. Put some thin sippets of toast, or croutons of fried bread into a soup tureen, pour the soup over it and serve.