tablespoonful of flour with two of water, stir it into the soup and
boil the whole ten minutes. Serve this soup with sippits of toast.

Sippits are bits of dry toast cut into a triangular form.

A seasonable dish about the holidays.

[Illustration: EDITH CAREW ROOSEVELT.]


OX-TAIL SOUP.

Two ox-tails, two slices of ham, one ounce of butter, two carrots, two
turnips, three onions, one leek, one head of celery, one bunch of
savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of
catsup, one-half glass of port wine, three quarts of water.


Cut up the tails, separating them at the joints; wash them, and put
them in a stewpan with the butter. Cut the vegetables in slices and
add them with the herbs. Put in one-half pint of water, and stir it
over a quick fire till the juices are drawn. Fill up the stewpan with
water, and, when boiling, add the salt. Skim well, and simmer very
gently for four hours, or until the tails are tender. Take them out,
skim and strain the soup, thicken with flour, and flavor with the
catsup and port wine. Put back the tails, simmer for five minutes and
serve.

Another way to make an appetizing ox-tail soup. You should begin to
make it the day before you wish to eat the soup. Take two tails, wash