The new practical housekeeping

Tomato Soup. — Clear tomato soup should be as bright as wine, not highly colored or highly flavored, but thoroughly good, and should never be made until really wanted, as freshness of flavor is a matter of first importance. Prepare stock from leg of beef; that from bones and odd pieces will not do for this soup ; it must be strong and of a clear golden-brown color and without a particle of grease ; such as may be secured by stewing about six pounds of leg of beef slowly for one or two hours in three quarts of water ; then pour ofTthe stock, let stand till cold and the meat may be put on again to make a second stock for other purposes. To about three pints of this stock add from eight to twelve ripe tomatoes, according to size, cut in slices, or canned tomatoes may be used, one medium-sized onion, sliced, and a few slices of carrot and turnip ; boil half an hour ana then strain off, taking care not to press any of the vegetables, which must not be over-cooked. To the clear soup add tablespoon of sugar and vinegar, one of Worcester sauce, and a little cavenne. If soup is not clear and bright, strain it through a folded towel in colander. With Rice, to two quarts stock add pint fresh or canned tomatoes, and cup boiled rice. Cook slowly naif an hour and season to taste. Other vegetables may first be added, cooking an hour, then adding as above. Vegetable Soup — Slice cabbage, carrots, turnips, parsnips, and cook as above, always remembering to have water or stock boiling in which vegetables are placed ; when tender add stewed tomatoes rubbed through a sieve or not as wished ; whenever tomatoes are used in any soup it is a very great improvement to first stew them either fresh or canned, seasoning with butter, salt and pepper ; this makes a little more trouble but the soup is very much nner flavored. When done, if soup is wished richer add any stock on hand till flavored as wished; boil up once and serve. Cooking the vegetables tender in water is more economical than using stock as in adding latter at last, only a small quantity need be used to produce required flavor; or recooking a soup bone adding vegetables as soon as it boils makes a nice soup. Balls for Soup, — There are many different articles served in soup besides those given, such as fancy letters, stars, triangles, etc., which may be purchased, and also the French Paste which comes in squares in little boxes. This is used more for coloring and flavoring ; place in tureen and pour soup over it, stirring as soup is served. Among the different balls used are the Egg Balls, mix raw egg with just enough flour or corn-starch to make into round balls, then drop into soup and boil ten minutes. A little milk, a teaspoon to one »egg, is an improvement ; also a sprinkle of salt. Or for two quarts soup make balls by boiling one egg hard ; put yolk of it in a bowl, pound to a paste and break in a raw egg yolk, add a dust cayenne pepper, tablespoon salad oil, saltspoon salt, and flour to