Put bones into an earthenware jar with some onions and a shallot with their brown skins, a carrot and small turnip, teaspoonful salt, few pepperco‘i*ns, blade of mace, small bunch of herbs, and a bay leaf✪ Baked Soup. Cover well ivith, water. Place a plate on top, tie stout paper over, and bake in a moderate oven for 7 hours. Strain Avhile hoh Use next day with any ganiish liked. Cream of Barley Soup. 1 Tcacupful Barley, 1 oz. Butter, 1 Onion, ^ pint Milk, a small bit of Mace, 2 yolks of Eggs, a small bit of Cinnamon, 2 quarts White Stock✪ Cream of Barley Soup. Wash barley, and put it in a. saucepan with the stock. Add onion, mace, cinnamon. Simmer for 3 hours. Strain, and rub through sieve. Return the stock to saucepan to boil.* Add butter, heat yolks and milk together, and add soup to them gradually. Remove the saucepan from the firei, and pour the Avarmed yolks among the soup. Add seasoning, and seiwe. Bone Soup. Bones Cooked or Uncooked, but it is better not to mi.v raAV and cooked bones. Bleak them and put in saucepan Avith 1^ pints cold Avaler to every 1 lb. of bone. Boil 4 hours at least. Strain. Tlien put in carrot, turnip, and onions, cut small ; parsley, herbs, and \ lb. rice, pepper, salt✪ Bone Soup. Boil another hour. Bone Stock. All kinds of Moat, Scraps, Cooked or Uncooked Bone's (if Liver or Kidney or Rabbit head, soak Avell in salted Avater to draAv out blood). All kinds of herbs and vegetables, except potatoes (no flour, to keep stock clear). 1 quart cold Water to 1 lb. of Bones, Salt, and Pepper. Bring quicklj- to boil Avith lid off. Skim thoroughly and simmer very sloAvly all daA' and even all night. Strain. Bread Soup. 2 Quarts good Stock, 6 oz. Crusts of Bread, 4 tablespoonfuls Cheese (grated), 2 Eggs, and half a Nutmeg✪ Bread Soup (grated). Bring stock to boil. Add bread, cut into small pieces. Break 2 eggs into tureen and beat Avell. Add to' this the cheese grated and nutmeg. Then add soup gradually, Stirling Avell all the time. Season Avith salt and pepper, and serve hot. Broth (Scotch). 3 lb. Neck of Mutton or runner of Beef; 5 quarts cold Water; teacupful Pearl Barley, well Avashed in cold .Water; Vegetables. A nice fresh Marrow Bone✪ Broth (Scotch) makes as good Broth as either Beef or Mutton. W'lien Avater is hot, put in beef and barley. Let water boil, then throw in 1 teasiioonful salt. This causes scum to rise. Skim. Add 1 small turnip or | large, ent into dice; 3 leeks cut small, 1 small carrot cut into dice, dessertspooaiful of moist sugar, pepper and salt to taste. Let boil a feAv minutes after vegetables are added, Avith lid TRIED FAVOURITES COOKERY BOOK. 3 ofY. If liil is left, on certain salts in vegetablos cannot escape in steam, and some persons will find broth disagree. Some peopJe add a cabbage, but must bo Tuning and fresh. Never add onions , they have too strong a flavour. J hoTir Ijofore I'eady add 1 caiTot grated, and, if possible, a good tablespoonful minced parsley. Cook very thoroughly and slowly, and be careful to skim now and again, iltten- tion to this makes such a difterence to flavour. Boil .‘I hours, taking the meat out Avhen cooked 2 houi’s, and reheating at the last. Lift meat to hot dish. Put a little broth round beof, and ec-i've. If broth is for persons of weak digestion, scald vegetables before adding to broth, by covei ing them for 10 minutes with boiling water. Broth (Sheep’s Head). ✪ Broth (Sheep’s Head)

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Put bones into an earthenware jar with some onions and a shallot with their brown skins, a carrot and small turnip, teaspoonful salt, few pepperco‘i*ns, blade of mace, small bunch of herbs, and a bay leaf. Cover well ivith, water. Place a plate on top, tie stout paper over, and bake in a moderate oven for 7 hours. Strain Avhile hoh Use next day with any ganiish liked. Cream of Barley Soup. 1 Tcacupful Barley, 1 oz. Butter, 1 Onion, ^ pint Milk, a small bit of Mace, 2 yolks of Eggs, a small bit of Cinnamon, 2 quarts White Stock. Wash barley, and put it in a. saucepan with the stock. Add onion, mace, cinnamon. Simmer for 3 hours. Strain, and rub through sieve. Return the stock to saucepan to boil.* Add butter, heat yolks and milk together, and add soup to them gradually. Remove the saucepan from the firei, and pour the Avarmed yolks among the soup. Add seasoning, and seiwe. Bone Soup. Bones Cooked or Uncooked, but it is better not to mi.v raAV and cooked bones. Bleak them and put in saucepan Avith 1^ pints cold Avaler to every 1 lb. of bone. Boil 4 hours at least. Strain. Tlien put in carrot, turnip, and onions, cut small ; parsley, herbs, and \ lb. rice, pepper, salt. Boil another hour. Bone Stock. All kinds of Moat, Scraps, Cooked or Uncooked Bone's (if Liver or Kidney or Rabbit head, soak Avell in salted Avater to draAv out blood). All kinds of herbs and vegetables, except potatoes (no flour, to keep stock clear). 1 quart cold Water to 1 lb. of Bones, Salt, and Pepper. Bring quicklj- to boil Avith lid off. Skim thoroughly and simmer very sloAvly all daA' and even all night. Strain. Bread Soup. 2 Quarts good Stock, 6 oz. Crusts of Bread, 4 tablespoonfuls Cheese (grated), 2 Eggs, and half a Nutmeg (grated). Bring stock to boil. Add bread, cut into small pieces. Break 2 eggs into tureen and beat Avell. Add to' this the cheese grated and nutmeg. Then add soup gradually, Stirling Avell all the time. Season Avith salt and pepper, and serve hot. Broth (Scotch). 3 lb. Neck of Mutton or runner of Beef; 5 quarts cold Water; teacupful Pearl Barley, well Avashed in cold .Water; Vegetables. A nice fresh Marrow Bone makes as good Broth as either Beef or Mutton. W'lien Avater is hot, put in beef and barley. Let water boil, then throw in 1 teasiioonful salt. This causes scum to rise. Skim. Add 1 small turnip or | large, ent into dice; 3 leeks cut small, 1 small carrot cut into dice, dessertspooaiful of moist sugar, pepper and salt to taste. Let boil a feAv minutes after vegetables are added, Avith lid TRIED FAVOURITES COOKERY BOOK. 3 ofY. If liil is left, on certain salts in vegetablos cannot escape in steam, and some persons will find broth disagree. Some peopJe add a cabbage, but must bo Tuning and fresh. Never add onions , they have too strong a flavour. J hoTir Ijofore I'eady add 1 caiTot grated, and, if possible, a good tablespoonful minced parsley. Cook very thoroughly and slowly, and be careful to skim now and again, iltten- tion to this makes such a difterence to flavour. Boil .‘I hours, taking the meat out Avhen cooked 2 houi’s, and reheating at the last. Lift meat to hot dish. Put a little broth round beof, and ec-i've. If broth is for persons of weak digestion, scald vegetables before adding to broth, by covei ing them for 10 minutes with boiling water. Broth (Sheep’s Head).

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