Bi-eak the bones up with a chopper, place them in a saucepan, pour over the w’ater, and bring it to boiling point. Skim w^ell, peel, scald, and add the onion; also' salt and peppei'. Cover the sauce- pan, ch’aw it on one side of the fii-e, and simmer gently for 1 houi'. Strain the liquid, and return toi saucepau, and again allow it to boil. Place in a basin coniflour, Yorkshire I’elish, and browning; mix well, pour all in,to saucepan ; boil gently 2 minutes, and soup is ready. Hare Soup (1). Take a hai*e, skin and cut it up ; be careful not to bi’eak the inside ; put in your hand and take out the lungs ; hold the hare over a basin to catch the blood ; cut it up in pieces ; take all the bones out, and lay th© fleshy parts aside. Put all the bones into a pot, cover w'oll with watei’, add turnip, carrot, stalk of celeiy, a few onions, and boil, if a young hare, for 1^ hours. Pour the blood thi’ough a hair sieve, add some w'atei’, and put it into a stewpan ; then stir it one way till it boils. Take out bones, bimis© vegetables well through a sieve, and add the blood which has been ali’eady boiled. Cut the flesh into small pieces, and put in with the i-est into the pot, and boil all together, stirring well, for li houi’s. Mix up seasoning — | lb. of flour of rice, 1 tablespoonful flour, 2 tablespoonfuls ketchup, pepper and salt, and a little bi’ownin✪ Hare Soup (1)g ; mix with watei”, add to soup in pot, and again stir till it comes to the boil. (Many add a shin bone to stock, and a slice of bi’ead and butter added is an improvement.) Hare Soup (2). Skin hare, and carefully preserve the blood. Wipe with a damp cloth, and out off all fleshy parts, which put away till next day. Cut up remainder of hare, and put it in pot wuth cold w^ater, and when boiling add all sorts of vegetables, and tablespoonful peppercorns. Boil all day, and strain. Next day, take 4 oz. butter, and Avhen hot, brown the pieces of hare slightly in this (cut up in little bits). Don’t TRIED FAVOURITES COOKERY BOOK. 7 let them get hard. Add a little of the stock, and simmer 40 minutes. Add blood, and stir one way till it boils. Add to stock which you have ready boiling, thicken with flour, or a teacupful ground rice, and season with salt✪ Hare Soup (2) and a little cayenne. Hare Soup (Vegetarian). Celery, Turuip, Carrot, Onion, German Lentils, 1 lb. of each, 2 oz. Butter, Jamaica Pepper and Salt to taste, 3 quarts Water. Soak lentils for 24 hours. Cut down turnip✪ Hare Soup (Vegetarian), carrot, and onions, and put into a. pot with the butter. Toss and stir alx>ut in the pot over a brisk fire for about' 15 minutes, but do not permit vegetables to brown. When boiling, put in lentils drained from the water in which they were soaked. Boil soup slowly for 3 hours, then put through a hair sieve, rinse out pot, put soup back again into it, add i teaspoonful Jamaica pejiper' broken in a littl© water ; also salt to taste. Serve in liot tureen, with forcemeat balls or sippets of toast. Haricot Bean Soup. ✪ Haricot Bean Soup

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Bi-eak the bones up with a chopper, place them in a saucepan, pour over the w’ater, and bring it to boiling point. Skim w^ell, peel, scald, and add the onion; also' salt and peppei'. Cover the sauce- pan, ch’aw it on one side of the fii-e, and simmer gently for 1 houi'. Strain the liquid, and return toi saucepau, and again allow it to boil. Place in a basin coniflour, Yorkshire I’elish, and browning; mix well, pour all in,to saucepan ; boil gently 2 minutes, and soup is ready. Hare Soup (1). Take a hai*e, skin and cut it up ; be careful not to bi’eak the inside ; put in your hand and take out the lungs ; hold the hare over a basin to catch the blood ; cut it up in pieces ; take all the bones out, and lay th© fleshy parts aside. Put all the bones into a pot, cover w'oll with watei’, add turnip, carrot, stalk of celeiy, a few onions, and boil, if a young hare, for 1^ hours. Pour the blood thi’ough a hair sieve, add some w'atei’, and put it into a stewpan ; then stir it one way till it boils. Take out bones, bimis© vegetables well through a sieve, and add the blood which has been ali’eady boiled. Cut the flesh into small pieces, and put in with the i-est into the pot, and boil all together, stirring well, for li houi’s. Mix up seasoning — | lb. of flour of rice, 1 tablespoonful flour, 2 tablespoonfuls ketchup, pepper and salt, and a little bi’owning ; mix with watei”, add to soup in pot, and again stir till it comes to the boil. (Many add a shin bone to stock, and a slice of bi’ead and butter added is an improvement.) Hare Soup (2). Skin hare, and carefully preserve the blood. Wipe with a damp cloth, and out off all fleshy parts, which put away till next day. Cut up remainder of hare, and put it in pot wuth cold w^ater, and when boiling add all sorts of vegetables, and tablespoonful peppercorns. Boil all day, and strain. Next day, take 4 oz. butter, and Avhen hot, brown the pieces of hare slightly in this (cut up in little bits). Don’t TRIED FAVOURITES COOKERY BOOK. 7 let them get hard. Add a little of the stock, and simmer 40 minutes. Add blood, and stir one way till it boils. Add to stock which you have ready boiling, thicken with flour, or a teacupful ground rice, and season with salt and a little cayenne. Hare Soup (Vegetarian). Celery, Turuip, Carrot, Onion, German Lentils, 1 lb. of each, 2 oz. Butter, Jamaica Pepper and Salt to taste, 3 quarts Water. Soak lentils for 24 hours. Cut down turnip, carrot, and onions, and put into a. pot with the butter. Toss and stir alx>ut in the pot over a brisk fire for about' 15 minutes, but do not permit vegetables to brown. When boiling, put in lentils drained from the water in which they were soaked. Boil soup slowly for 3 hours, then put through a hair sieve, rinse out pot, put soup back again into it, add i teaspoonful Jamaica pejiper' broken in a littl© water ; also salt to taste. Serve in liot tureen, with forcemeat balls or sippets of toast. Haricot Bean Soup.

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