Vegetable Consomme

Cut two pounds of lean veal into small pieces, adding half a pound of lean ham. and a small chicken. Place in a deep iron kettle with one ounce of butter, three onions, two carrots, eight large mushrooms, one celery stalk, one parsnip, a blade of mace, and a pint of cold water; let it stew till it catches at the bottom and is quite brown, but not burnt, then add four quarts of water. Boil gently for four hours or more, or till the meat separates from the bones. Salt, strain thoroughly and cool. Remove fat. This will make enough for more than one meal and can be served once cold and once hot. - Mrs. M. S. Carpenter, Hackensack, N. J.

Vegetable Soup

Wash and scrape a small carrot, and cut in quarters lengthwise; cut quarters in thirds lengthwise, and cut strips thus made in slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare and cut potatoes in small pieces. Wash and scrape celery, and cut in one-fourth inch pieces. After the vegetables have been prepared measure, taking one-third of a cupful of carrot, one-third cupful of turnip, one-half cupful of celery and one and one-half cupfuls potato. Cut half an onion in thin slices. Mix vegetables, except potatoes, and cook ten minutes in four tablespoonfuls of butter, stirring constantly. Add potatoes, cover, and cook two minutes; add four cupfuls of water, bring to the boiling point, and simmer one hour. Beat with a fork or a spoon so as to break vegetables. Add one tablespoonful of butter, one-half tablespoon of finely chopped parsley, season with salt and pepper. - Mrs. E. Pallett, Williams, Ariz.

Vegetable Soup

Boil a small shank of beef for two or three hours; then strain and return to the pot. Shred one carrot in long pieces, cut two onions and two or three stalks of celery, one turnip and two tomatoes. Season to taste with pepper and salt. - Mrs. E. Pallett, Williams, Ariz.