The national course in home economics

One shank of beef, crack the bone and put it in the pot, with just water enough to cover. A tablespoonful of salt, two onions chopped fine, and a little pepper. Let boil six hours; then take from fire, remove bone, and cut the beef fine. Return the beef to the pot, add a tablespoonful of sugar, two tablespoonfuls of flour browned and mixed in butter, and four eggs boiled hard; cut in slices. Fraulein Hirsch. FISH SOUP. Clean and trim any kind of fish — fresh or salt water. Boil the fish with a head of celery, a small quantity of parsley, two onions, a bay-leaf and five cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much water as will be required to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, nicely fried in butter; allow one for each person. Pour the soup over, and serve with toasted bread. Mrs. Lucy Carr. TOMATO SOUP WITH STOCK. A quart of soup stock, two cups of sliced tomatoes. Cut up a small onion and slightly brown. Put all on the fire, and add a cupful of milk, a teaspoon of butter, a little pepper, a teaspoon of sugar, and a saltspoon of salt. Let boil three minutes. Strain, thicken with a tablespoon of flour, made into a paste with water, and serve hot with croutons of bread. Mrs. Eliza Gill. CALF'S FOOT BROTH. Have two feet thoroughly cleaned. Then put them in three quarts of water, and let it boil until it wastes away to three pints. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, as you want it, and add salt and nutmeg, if you like the flavor. Carrie Phillips. ASPARAGUS SOUP WITH STOCK— No. 2. Asparagus makes a delicate soup. Use one large bunch of asparagus, wash and cut off the heads in one-inch lengths and lay them at one side. Cut the remainder into halves and boil them in a generous pint of white stock. Put into a small saucepan two tablespoonfuls of butter and two small slices of onion. Cover and let cook slowly on the back of the fire eight minutes; add two tablespoonfuls of flour and stir until the mixture is smooth and frothy, but not brown. Season with salt and pepper and add it to the asparagus and cook slowly ten minutes. Then rub them through a coarse sieve, return to the fire and stir in one pint of cream or rich milk and let it come to the boiling point and serve immediately. Cook the heads a few minutes in boiling salted water and add them to the soup when in the tureen. Mrs. Annie Hale. BARLEY SOUP WITH STOCK. Wash a teacupful of pearl barley in three waters and boil in two quarts of soft water for two hours. Drain the water, rinse in cold water and it is ready for the soup. First, cut three slices of turnip, and half that quantity of carrot and onion into small pieces and boil in two quarts soup stock until tender. Add the cooked barley, and season slightly. J.S. BISQUE OF CRABS.