Put 1/2 lb. of ham in the bottom of soup kettle, on this put 3 lbs. of lean beef, and 2 lbs. of veal; cut in thin slices 2 large carrots, 2 heads of celery, 2 turnips, and 2 onions, season with pepper (whole), and salt, a blade of mace and 2 cloves, cover the vessel closely and put over a quick fire; when the meat begins to stick, turn it over. Continue this until it begins to brown, then pour over a gal. of boiling water and set aside to simmer 4 hrs. Skim frequently, and keep it closely covered; when done, strain it through a sieve or fine cloth, and set away until next day. Take all the fat from the top, and put it over the fire an hr. before dinner. When it boils, stir into it a 1/4 box of gelatine, soaked for 1 hr. in a teaspoon of cold water; give it a boil and serve. - Mrs. Mary Carpenter, Des Plaines, 111.

Variation I

Break a chicken or remains of 2 or more roasted fowls in pieces, add a soup bone with 3 qts. of water. Cook slowly for 4 hrs., then add 1 fried onion, 1/2 doz. cloves stuck into it, 1/8 carrot, parsley and 3 stalks of celery, and cook 1 hr.; the stock will then be reduced to 2 qts. Strain into a large bowl and the following day remove the fat which has accumulated on top. Take out the jellied stock, leaving the settlings for a sauce or gravy. Heat the stock, skim and mix into it the beaten white of an egg, shell and all; skim off carefully, and strain through a fine strainer. - Mrs. E. D. Kelley, Winnetka, 111.