Strained Vegetable Soup With Noodles

Cover 1 veal and 1 beef bone with water and add 6 good sized onions, 5 good sized carrots, 1 stalk celery, 1 parsnip, 1 small or half a large head cabbage, 1 kernel garlic and salt to taste. Boil slowly about 3 hours. When about done add 1 pint tomatoes and let all boil about 15 minutes. Take from fire and strain. Put back on fire and when it boils add as many noodles as desired and boil 15 minutes.

Mrs. Geo. E. Goddard.

Vegetable Soup

Cover 1 soup bone with water into which put a handful of salt; bring to boil and skim. Add 1 carrot, 1 parsnip, cut fine, 1 handful rolled oats, good pinch dried parsley, 3 or 4 potatoes, 3 or 4 tomatoes, 1 head celery, cut fine; white pepper,

3 large onions put in whole and taken out when soup is served. Boil 3 or 4 hours. A cup of split peas and a cup of rice in place of potatoes may be used, if desired.

Mrs. Geo. E. McKean.

To Be Served With Soup

Croutons: Cut stale bread in 1/2 inch slices; cut off crusts, butter and cut in 1/2 inch cubes and brown in oven.

Crisp Crackers: Split crackers and spread with butter, put in pan buttered side up and brown in hot oven. Nice with vegetable and oyster soups.

Quick Vegetable Soup

2 1/2 pounds round steak in a slice. 1 large stalk celery. 1/2 head of cabbage. 4 medium size potatoes. 4 large carrots. 3 onions. 1 can tomatoes.

Chop all vegetables fine and put meat and vegetables together into kettle with 3 quarts of water. Let boil slowly 2 hours, then lift meat out and it is ready to serve.

Mrs. Geo. E. Goddard.

To be served on cream soup - cut black walnut meats fine.