The national course in home economics

Boil yesterday's turkey bones in water to cover them, for three-quarters of an hour. Chop a little summer savory and celery and add. When done, thicken with a little browned flour, and season with pepper, salt and butter. Charlotte Felt. VEGETABLE SOUP WITH STOCK. Cut three onions, three turnips, one carrot and four potatoes. Put them into a stew-pan with two tablespoonfuls of butter and a teaspoonful of powdered sugar. After it has cooked ten minutes, add two quarts of stock, and when it comes to a boil set aside to simmer until the vegetables are tender — about one-half hour. Amanda Miller. JULIENNE SOUP. Take three carrots, three turnips, the white part of a head of celery, three onions, and three leeks, if you have them. Wash and dry the vegetables, and cut them into thin shreds, an inch in length. Place the shreds in a stew-pan with two tablespoons of butter and a small pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them three quarts of clear stock and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and fat, and half an hour before the soup is done add two lumps of sugar, with two pinches of salt, and two pinches of pepper, two cabbage lettuces, twelve leaves of parsley cut in the same way as the other vegetables, after being immersed in boiling water for a minute. Boil half an hour longer, skim carefully, and serve with bread fried in dice shape. It must be remembered that quick boiling would thicken and spoil this soup, which ought to be a clear brown. Mrs. M. E. Hilton. BISQUE OF CLAMS. Take fifty clams, one quart of milk, one pint water, two tablespoons of butter; save all the liquor the clams contain, put it over the fire with a dozen whole peppers, half a dozen blades of mace, and salt to taste. Let it boil for ten minutes, then drop in the clams. Let boil quickly for half an hour, keeping the pot covered. Strain the liquid before the clams are added. Watch the soup carefully, that it does not burn. James Brown. PARSNIP SOUP WITH STOCK. Half a dozen sliced parsnips must be put in a stew-pan, with two onions, six sticks of celery, and two quarts of stock. Stew the vegetables until they are tender, which is about two hours, then drain them, press them through a coarse sieve, and return the puree to the soup. Let it boil, season with a little salt and pepper, or cayenne, and serve very hot. A little boiling milk may be added if liked. The excessive sweetness of parsnip soup may be corrected by the addition of a little tomato, or a tablespoonful of chilli vinegar. Mrs. Fred White. BEEF BROTH. Cut an onion, a carrot, one turnip, one parsnip, and a stalk of celery into small dice. Fry them in butter and as soon as brown add two pounds of the rump of beef which has also been cut up very small, and fry. Wash half a cup of barley. Season with salt and pepper, and add two quarts of water. Boil two hours. Brown small squares of bread in the oven, and serve with the broth. Lucy Cooper. CLAM SOUP. (Fine for Invalids.) Cook two quarts of clams twenty minutes in their liquor; add salt and pepper and three pints of milk, two tablespoons flour mixed with butter the size of an ^gg\ let come to a boil and strain. Nurse. OYSTER SOUP.