Take three pounds of lean beef (cut into small pieces) and one soup
bone; cover with three quarts of cold water, and heat slowly. Add one
tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed
herbs, one or two onions, and boil slowly five hours. Strain, and
when cold, remove the fat. Heat again before serving, and season with
pepper, salt, and Worcester sauce, according to taste.



LEMON BOUILLON. LOUISE KRAUSE.

A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil
until very tender; season with salt. Into each soup plate slice very
fine one hard boiled egg and two or three very thin slices of lemon.
Strain the meat broth over this and serve hot, with crackers.



CORN SOUP. MRS. G. H. WRIGHT.

Cover a soup bone with water, and boil one hour. Add some cabbage and
onion (cut fine). Boil two hours longer. Add twelve ears of grated
sweet corn. Season to taste.



NOODLE SOUP. MRS. W. H. ECKHART.

Beat three eggs. Add a pinch of salt, and flour sufficient for a