let it boil up well; finish the seasoning by the addition of a glass
of sherry. Serve with sliced lemon.


JULIENNE SOUP.

From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of
Lady Managers.

The day before needed, put two pounds of beef cut from the lower part
of the round, into two quarts of cold water and let come slowly to the
boil, skimming carefully until perfectly clear. When this point is
reached, add a small onion, two stalks of celery, two cloves, and keep
at the boiling point for seven hours; then strain into an earthen bowl
and let cool until next day. A half hour before needed, skim off all
the fat, add pepper and salt to taste; also a half pint of mixed
vegetables which have been cooked in salted water and cut in uniform
dice shape. Let come to a boil, and serve.


NOODLE SOUP.

From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.

To make a good stock for noodle soup, take a small shank of beef, one
of mutton, and another of veal; have the bones cracked and boil them
together for twenty-four hours. Put with them two good sized potatoes,
a carrot, a turnip, an onion, and some celery. Salt and pepper to
taste. If liked, a bit of bay leaf may be added. When thoroughly well-
done, strain through a colander and set aside until required for use.