them into the stock; boil five minutes.



ROAST BEEF SOUP. MRS. W. C. BUTCHER

To a good loin roast add six tablespoons of vinegar and small piece of
butter; salt and pepper; stick six cloves in the roast; sprinkle two
tablespoons of cinnamon and sift one cup of flour over it. Put in
oven in deep pan or kettle with a quart of boiling water; roast until
it is about half done and then strain over it three-fourths of a can
of tomatoes; finish roasting it and when done add celery-salt to suit
the taste, and one cup of sweet cream and some catsup, if preferred.



BEAN SOUP. MRS. H. F. SNYDER.

To one quart of beans add one teaspoon of soda, cover with water, let
boil until the hulls will slip off, skim the beans out, throw them
into cold water, rub with the hands, then remove the hulls; drain, and
rub until all hulls are removed; take two quarts of water to one quart
of beans, boil until the beans will mash smooth; boil a small piece of
meat with the beans. If you have no meat, rub butter and flour
together, add to the soup, pour over toasted bread or crackers, and
season with salt and pepper. Add a little parsley, if desired.



BOUILLON. MRS. W. C. DENMAN.