The national course in home economics

To five pounds of beef cut in small pieces, add five quarts of cold water. Simmer slowly six hours. A large shank of beef broken twice across and once lengthwise is equally good. After boiling three hours slowly, add salt, black pepper, one tablespoon of allspice, two onions cut fine, one grated carrot, two stalks of celery, two tomatoes, half a dozen whole cloves. Boil slowly three hours longer, strain, and set away. Next day remove the fat and boil. Just before serving, add a little nutmeg and mace. Serve In bouillon cups. Lydia Mann. CREAM SOUP WITH STOCK. Two quarts white stock well seasoned, one quart of milk, scald together and add three tablespoonfuls of flour, two tablespoonfuls of butter; when all have been stirred to a smooth paste, cook well; just before serving add one cup of cream. Grate the yokes of four hard-boiled eggs in the bottom of the tureen, and pour the soup over it. U. R. S. BARLEY BROTH. Put two pounds shin of beef in one gallon of water. Add a teacup of pearl barley, three large onions cut up fine, a small bunch of parsley minced, three potatoes sliced, a little thyme, and pepper and salt to taste. Simmer steadily three hours, and stir often, so that the meat will not burn. Do not let it boil. Always stir soup or broth with a wooden spoon. Mrs. Lizzie Chandler. TURKEY SOUP. Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer gently four hours, and let stand until the next day. Take off what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from the bones, put it back in the soup, boil up and serve. Alice Lockie. Freda W. POTATO SOUP WITH MEAT. Pare potatoes and cut into cubes and drop in a cold batter. Have ready, sliced onions, one-third as much as of potatoes, fat meat (salt pork or bacon, one-third as much as of onions), cut into short, narrow strips. Drop the meat into an empty hot soup kettle over the fire, fry lightly brown, add onions, stir to prevent burning. Add potatoes, season with salt, cover with boiling water and let boil about fifteen minutes, then add pepper and celery salt, and it is ready to serve. M. H. P. Crandall. MOCK TURTLE SOUP. Take a calf's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced meat balls of veal and beef, half a pint of wine, one dozen ^^^ balls, juice of one lemon. The calf's head must have had the brains removed, and must have been boiled previously till the meat slips off the bone. The broth must be saved, so as to use in the soup. Cut the head in small pieces after boiling. The veal and ham aiso must have been boiled and cut up, and all simmered for a couple of hours in the broth made by the calf's head. Now put all together. The forced meat balls and egg balls should be added, and all boiled for about ten minutes. W. F. Winters. TURKEY SOUP— No. 2.