ROAST BEEF BONE SOUP - Boil the bones at least three hours, or until every particle of meat is loose ; then take them out and scrape off the meat and set aside the water ; the next day take from it all the fat, cut up an onion, two or three potatoes and a turnip, and put into it. Add, half an hour before dinner, powdered sweet majoram, catsup, and some salt. Boil it an hour.

SHANK SOUP - When you buy a shank, have the butcher cut it into several pieces, and split open the thickest part of the bone. Boil it three or four hours and set it aside. The next day, take off the fat, and if you do not wish to eat the meat in the soup, take that out also; add vegetables, etc., as in the preceding receipt. To add macaroni, take a handful, cut it small, wash, and boil it half an hour, then put it into the soup an hour before serving.

TURTLE-BEAN SOUP - Soak a teacup and a half of beans in a little water over night. To boil, add two quarts more. When soft, strain through a sieve ; add stock, or water in which roast-beef bones have been boiled ; also an onion, turnip, carrot, salt, sweet marjoram, thyme, and four cloves. Boil an hour longer. If too thick, add water. Take out the vegetables before serving. It can be made without stock, but needs more seasoning.

SPANISH SOUP -Two large onions, one dozen small chili peppers, one can of tomatoes, one large turnip, one can corn, 2 carrots; chop all vegetables fine; put in one quart of water, boil until almost done, add tomatoes and corn and boil five minutes longer, then add 1 tablespoon of beef extract, stir until it dissolves, add 1 teaspoonful Worcestershire sauce and tablespoon catsup ; salt to taste.

TOMATO BISQUE - One quart tomatoes, one quart water, one teaspoonful soda, one quart milk, butter, salt and pepper to taste. Cook tomatoes till tender, put through colander, add milk and season.

JULIENNE SOUP - Slice two onions, and fry brown in half a spoonful of butter, in a soup-kettle, then put in three quarts of good stock ; chop small two turnips and two carrots. When these have boiled an hour, add a stalk of celery cut small, a blade of mace, salt and pepper, and a pint each of green peas and string beans. Boil two hours more. Then rub a spoonful of butter with a spoonful of flour, and stir in. The peas should be fresh gathered, and the beans should not be so old as to have a string. In case you have not beef-stock, the water in which chickens or any kind of fresh meat has been boiled will be a good substitute.