Buckeye cookery

‘if desired. When these are done, and they should simmer slowly, care being taken that they do not burn, strain (or not as preferred) — the soup and serve. The different varieties of beef soup are formed by this method of seasoning and the different vegetables used in preparing it, after the joints have been well boiled. Besides onions, celery, cabbages, tomatoes and potatoes, many use a few carrots, turnips, beets, and force-meat balls seasoned with spice ; rice or barley will give the soup consistency, and are to be preferred to flour for the purpose. Parsley, thyme and sage are the favorite herbs for seasoning, but should be used sparingly. To make force-meat balls, add to one pound chopped beef one egg, a small lump butter, a cup or less of bread-crumbs; season with salt and pepper, and moisten with the water from stewed meat ; make in balls and fry brown, or make egg-balls by boiling eggs, take out the yolks with a silver spoon, and mixing with one raw yolk and one tea-spoon — flour; season with salt and pepper, make into balls, drop in soup just before serving.—Mrs. H. B. Sherman. Beer Soup witH OxRa. Fry one pound ‘‘ round” steak cut in bits, two table-spoons butter, and one sliced onion, till very brown; add to three or four quarts cold water in soup-kettle, and boil slowly one hour; then add — pint sliced okra, and simmer three hours or more; season with salt — and pepper, strain and serve.—Mrs. T. B. J., Tuscumbia, Ala. Beef Soup. Take bones and trimmings from a sirloin steak, put over fire ee breakfast in three quarts water, boil steadily until about an hour ‘before dinner, when add two onions, one carrot, three commor-sized potatoes, all sliced, some parsley cut fine, a red pepper, and salt to taste. This makes a delicious soup, sufficient for three persons. All soups are more palatable seasoned with onions and red pepper, using the seeds of the latter with care, as they are very strong. BEAN Soup. Boil a small soup-bone in about two quarts water until the meat can be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours. boil for an hour and a half, add three ,voatoes, half a turnip and a parsnip, all sliced fine, boil half an _ hour longer, and just before serving sprinkle in a few dry bread crumbs; season with salt and pepper, and serve with raw onions sliced very fine for those who like them.—Jfrs. A. B. Morey. TuRTLE BEAN SOUP. Soak one pint black beans over night, then put them into three quarts water with beef bones ora small piece of lean salt pork, boil three or four hours, strain, season with salt, pepper, cloves and lemon juice. Put in a few slices of lemon, and if wished add slices of hard-boiled eggs. Serve with toasted bread cut into dice and placed in the tureen.—Mrs. H. C. Clark, SaTuRDAY Bran Soup. Baked beans and brown bread form a Sunday teeta for so many that the followmg will be a useful and economical soup for Saturday dinner.Put on the pot with more beans than enough for Sunday's breakfast, with water, and slice of salt pork; parboil till beans are ready to be put in oven. Take out pork and part of beans, leaving enough for a bean soup; place the pot on back of stove and keep hot. Three-quarters of an hour before dinner heat soup, add more water and vegetables as in "Bean Soup."” MeratLess Bran Sovp. Parboil one pint beans, drain off the water, add fresh, let boil until perfectly tender, season with pepper and salt, add a piece of butter the size of a walnut, or more if preferred; when done skim out half the beans, leaving the broth with the remaining half in the kettle, now add a tea-cup sweet cream or good milk, a dozen or more crackers broken up; let it boil up, and serve. Carrot Sour.