The national course in home economics

Cut one pound of beef into small pieces, put it into a granite kettle with three quarts of water, and boil gently two hours. Strain, put over the fire again and put in six large tomatoes and boil for an hour. When cooked, drain and pass the tomatoes through a fine sieve. Return to the stove. Scrape six ears of corn from the cob and put into the soup; also put in a small lump of butter and season to taste with salt and pepper. Boil the soup twenty minutes; serve crisp crackers. Inez Slocum. GOULASH. (Hungarian Style.) This can be made of chicken, beef, or any meat desired. The easiest way is to take a quart of cold chicken stock, previously salted, a quart of cold water and two cups of boiled chicken meat cut into dice. Put into granite kettle and add one-half dozen fresh ripe tomatoes, six good-sized onions and let boil till all are tender. Then add salt and one-fourth teaspoonful of red pepper. Serve in soup dishes. To be eaten with toast. Mrs. L. M. Miller. GREEN PEA SOUP WITH STOCK. Wash the neck of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, let boil gently for two hours, then skim; add a quart of shelled peas, a little pepper; cover and let boil for half an hour; scrape the skins from a pint of small young potatoes; slice and add them to the soup; cover and let boil for half an hour longer; work butter size of an egg and a dessert-spoonful of flour together, and add to the soup ten minutes before taking off the fire. Miss R. Lyon. SPLIT PEA SOUP WITH SALT PORK. Wash a pint of split peas and cover with tepid water, adding: a pinch of soda; let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork cut into slices; also a teaspoonful of salt and a little pepper. Cook slowly for three hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through a colander. Serve with small squares of toasted bread. If not rich enough, add a small piece of butter. Lillian. DRIED BEAN SOUP. One quart dried beans, one-half pound salt pork or ham, three quarts of cold water, salt and pepper to taste. Wash the beans and soak them over night. In the morning drain the water off, and cover them again with the boiling water; add the pork and boil gently two hours. Press the beans through a sieve, return them to the soup kettle, and bring to a boil. Add salt, pepper, butter and a speck of sugar, and serve with toasted bread. Mrs. M. C. CARROT SOUP WITH STOCK. Put in soup Kettle a knuckle of veal, four quarts of cold water, a quart of finely-sliced carrots, one large head of celery; let boil two and a half hours, and add one-fourth of a cup of rice and boil an hour longer; season with pepper and salt, and serve. L. M. TOMATO CREAM SOUP And all Vegetable Soups, see Part IL A BRAIN FOOD.