Left-overs made palatable

flavoring, and a frequent varying of flavor has more to do with a tempting table than a large butcher bill. The Soup Pot in an average-sized family needs small replenishing of fresh meat. The bones, gristle, skin and small leftovers of gravy from roasts and stews, the carcasses of chicken and turkey, the fag-ends of steaks, the trimmings from chops and small raw bones from odd meats are generally enough to afford plenty of stock for soup at least four days of the week. The soups of intervening days for the sake of variety ought to be fish and vegetable soups, such as do not require stock. In this way the first course for the dinner can really be had at almost no expense, as the bones would otherwise be thrown away. I do not approve of a soup pot doing a continuous performance on the back of the stove from Monday to Saturday. It is too handy for all sorts of fag-ends to be thrown in without being critically looked over, besides the stock which is constantly at the boil, or very near it, does not extract the nourishment from meat and bones that cold water does. If you would have finely-flavored, good-colored soup, save all the scraps and keep in a scrupulously clean jar in the refrigerator. Make the soup twice a week, three times, if the weather is too hot for the meat remains to keep, or if they accumulate very fast. Never add a morsel of anything that has the slightest taint ; it will spoil the whole potful. Break the bones thoroughly. If you would extract all the flavor from bits of meat, put them through a chopper. With a skewer pick the marrow from the bones. Lay the bones at the bottom of the pot. Made Palatable 97 If there are any left-overs in the refrigerator of vegetables of good flavor, such as onions, celery, tomatoes, carrots, parsnips or peas, chop fine and add, but do not put in too much of one thing ; it will give too strong a flavor to the soup. If there are no left-over vegetables on hand, chop one-half cup each of carrot, turnip and celery and add for flavoring, with one-half teaspoon of peppercorns, one bay leaf, sprig of parsley, six cloves and one chopped onion. Do not add salt till the stock is half cooked. Cover the bones with cold water and set far back on the stove where it will come to the boil very slowly. Let it simmer for five or six hours, then strain through a very fine sieve and allow it to cool as quickly as possible. Do not remove the cake of fat from the top of the soup until you are ready to use it, then run a thin knife around the edge to loosen it. Cut into quarters and lift each piece carefully. If there are any grains of fat left on the top of the jellied stock, dampen a bit of cheesecloth and carefully wipe over the top. Floating globules of grease will ruin the finest-flavored soup. For an everyday family soup in which nourishment is the first consideration, it does not require clearing. In the sediment there is considerable nutriment. If it is to be cleared, set the strained, skimmed soup over the fire, mix with the white and crushed shell of one ^gg, a dash of celery seed, the chopped rind and juice of half a lemon, and pepper and salt if required. Mix thoroughly, heat and boil ten minutes. Just before taking from the fire, pour in half a cup of cold water. Pour through the finest strainer and heat again to the boiling point before using. Clear soup with some small addition can be used in fifty different ways. 98 Left-Overs LEFT-OVER SOUP 4 quarts cold water Bones and trimmings 2 onions 1 turnip 2 carrots I cup gravy I tablespoon celery seed 1 sprig parsley 5 cloves 2 blades mace 6 peppercorns I tablespoon salt