But now as to what to put into the dish. Let us tell it in homely, English terms. Cut up six pounds of good fresh beef the shin or the leg or the neck will do and over it pour four quarts of water. Set over the fire, skim as it warms and simmers, and add half a pound of liver cut in small pieces, a teaspoon of salt, and a dash of black pepper. Slice or cut in cubes two or three large carrots and add. Next put in four turnips peeled and quartered, then eight small onions peeled and sliced, two of them roasted, or all fried brown.

Next a parsnip, split and sliced, with the pith removed, half a dozen potatoes peeled and quartered, and a head of celery cut in small pieces. Add also a bunch of sweet herbs cut small. Now if you have not all these vegetables take what you have or can get Tomatoes are always an addition. Let the whole boil slowly and steadily five or six hours. In fact, keep it just simmering, bubbling lazily. Serve as above indicated.

In the directions given above the meat is cut up in pieces. This dish is also made with the beef cut in one large piece from the rump. When in one piece the beef is tied about with twine to keep it from boiling to pieces, but the making of the dish remains the same.

Naturally you will then have a soup it will not be so thick as with the meat cut in small pieces and you will have a large piece of boiled beef, which you slice on a platter and serve with horseradish or any piquant sauce. If in making this dish you have beefsteak bones, chicken head or legs, add them, and their natural oils and flavors will increase the nourishing quality and tastiness of your dish.

Instead of beef you may use mutton, venison, or buffalo.

PeaAndPotato Soup

Boil one pint of split peas till soft. Boil also till tender a pint and a half of sliced potatoes, together with one goodsized onion sliced thin. Put the soft peas and the tender potatoes and onion through a colander, add water till you have the thickness you want your soup to be, salt to taste, boil up once more, stir in a piece of butter, and serve with little squares of toasted bread sippers or croutons floating in each plate.

Split Pea Soup

Soak overnight a cup of split peas. Next morning drain and put in a pot with two quarts of cold water. If you have bones of ham, fowl, or of beef or mutton, put them in to increase the tastiness of the soup. Cover tight, and cook slowly till the peas are soft, which will probably be in three hours. When soft put through a sieve. Add a pint or more of milk, and set over the fire again. Stir in a heaping tablespoon of butter and a heaping tablespoon of flour blended together, add a tablespoon of salt and a dash of pepper, and also, if your taste allows it, a minced onion or onionjuice. If the soup seems too thick, thin with a little milk or cream.

Potato Soup

Boil in two quarts of water two small onions, four large or seven small potatoes, two or three stalks of celery cut in small pieces, and a sprig of thyme or parsley. When well cooked pass through a sieve and put back in the kettle. Mix smooth a tablespoon of flour and a piece of butter the size of an egg, stir up with a little of the hot soup and pour gradually into the soup. As it boils and thickens, season with salt and pepper to your taste. Lastly, stir in a cup or more of whipped cream and serve at once.

Vegetable Bouillon

Take four pounds of juicy beef, a knuckle of veal, two small turnips, two carrots, one soup bouquet, a small pod of red peppers, and three white onions. Put the meat in cold water, to well cover it, and let it gradually come to boil. Then add the vegetables cut in small pieces. Do not let boil, but set on the back of the stove where the soup will bubble for six hours, keeping always a tight cover and the steady, bubbling heat. Strain through a sieve into an earthen pot, and let stand all night to stiffen. Next day skim off the fat. Half an hour before dinner put in a kettle with the soup bouquet, salt, cook gently till servingtime. Lastly, add sherry to taste, or, if you wish, omit the wine.

Vegetable Cutters.

Meatless Vegetable Soup

Boil two tomatoes, two potatoes, one onion and one tablespoon of rice in one quart of water one hour. Season with salt, put through a sieve and serve hot with small rounds of toast.

Soup Stock

Put a fifteencent neck bone and a tencent rose bone in a granite soup kettle. Pour over them six quarts of cold water. Stand the kettle on the back of the stove one hour. Then place it over a good fire. In about thirty minutes the scum will begin to rise and the water to steam. Now place over a moderate fire. Add one teacup of cold water and skim off all the scum. Cover the kettle closely, and set a weight on the cover. Let it simmer (not boil) four hours. Cut an onion in halves and stick twelve cloves in it. Slice another onion. Fry both a light brown in a little butter and add to the soup. Add one stalk of celery cut in pieces, three sprigs of parsley, two carrots cut in pieces, and one bay leaf. After adding these vegetables, let simmer one hour longer. Now strain the stock through a fine wire sieve. Add two tablespoons of salt, and stand in a Cold place to cool. If kept in a warm place it will not make a nice jelly. When cold take off all the grease from the top. It is ready for use. Put it in a covered stone jar, and keep it in a cold place till used.