Luncheons, breakfasts, simple dinners and carving

Beef Soup — Six pounds of lean beef or a good soup bone, cover with cold water, boil slowly three hours, add a little cold water to stop the boil, then skim off the top. Do this three times. Then add one onion, two potatoes, one carrot, one turnip, and a little parsley. Boil one hour more, then take out the meat and strain the vegetables into another vessel. Beat three eggs well in the soup tureen, stir soup and add gradually — the eggs will not curdle. Then add your vegetables. This is an excellent soup. Rice and pearl barley may be used if you desire, also use salt and pepper to taste. Bouillon Soup — Three pounds of beef and bones. Break up the bones, three quarts of water, salt and pepper to taste, three carrots, one onion, three cloves, one head of celery, one turnip, one parsnip. Simmer five hours, strain and serve clear. % 17 Bouillon is sometimes made from beef extract. One can will make three quarts ; use boiling water, and not use any vegetables. This is called Bouillon (Beef Tea), and is often served with fancy sandwiches for informal evening parties. Chicken Soup — To two quarts of liquor add onehalf teacup of rice, two teacups of milk. Season with parsley or celery, thicken slightly, use salt and pepper to taste. Chicken soup may be made from the giblets, feet, necks, or boil a hen partly done then stuff and roast the hen. Use the liquor for soup. Clam Soup — Twenty-five clams, hard or soft. Boil in a pint of water one hour. Take out, chop fine, add to the clam broth one pint of rich cream, a little salt and pepper; be careful about salt and pepper because clams require little salt. Thicken slightly and boil all together two minutes. Served with toasted bread or crackers. This same receipt is excellent for lobster soup or fish cream soup, the only difference being the lobster and fish will only need boiling fifteen minutes. Fresh fish may take one-half hour. Cream Tomato Soup — Let one can of tomatoes get hot, add a bit of soda. Have hot one quart of fresh milk, rub the tomatoes through a sieve and add the liquid to the milk. Be sure they are both hot but neither must boil or they will curdle. Use a large piece of butter, and salt and white pepper to taste. Thicken slightly and serve with crackers or corntons. This is delicate and a most excellent soup. Oyster Soup— Put two quarts of milk on in a double-boiler, when hot add butter the size of an egg, one teaspoonful of sugar, salt and pepper tor taste. Take one quart of oysters with their juice, skim the oysters out of their juice, put them into a hot dish, let the juice boil, then pour it over the oysters and let stand one minute covered tight. Then pour the boiling milk over the oysters and serve in hot plates or bowlls with oyster crackers. Potato Soup — Boil one dozen potatoes done, mash through a colander. Add one quart of fresh milk. Butter, salt and pepper to taste. Brown three tablespoonfuls of flour in one of butter, stir in the soup, season with parsley or celery. Last of all add two well-beaten eggs. Serve hot. Eggs may be left out or boiled hard and cut in slices and put in the soup.