Brown 1 tablespoon of sugar, add 1 onion and a little water, put in 4 lbs. of lean beef and roll all around and brown good; then add plenty of cold water and simmer a long time; add salt and pepper and strain. - Mrs. Ella Forbes, Maywood, 111.

Beef Heart Soup

Take beef heart, cut off most of the fat and wash it thoroughly, then put the heart into a kettle with 1 1/2 gals, cold water, and boil until tender. Just before it is quite done, add salt to the taste. Have ready a variety of fine chopped vegetables - about 1 qt. - to which may be added a small quantity of either macaroni, rice or vermicelli. Boil all together for 1 hr. Serve hot, with cubes of golden brown toast, and you will enjoy a delicious soup. Better satisfaction will be given if the heart is removed from the broth before adding the vegetables. It may then be stuffed and baked, sliced for sandwiches, or made into fine hash. - Mrs. C. E. Rawlins, Glen View, 111.

Beef Tea

Cut into small pieces and remove every particle of fat from 2 lbs. of beef. Put in a tightly corked bottle. Place the bottle in a deep saucepan of cold water, covering about 2/3 of the bottle, place over a slow fire and keep boiling for 15 minutes. Take out the bottle, pour out the liquor and use as required. - Mrs. E. D. Kelley, Winnetka, 111.

Cream Of Beet Soup

Boil the young beets in salted water for an hr. Lay in cold water until cool enough to handle. Scrape off all the skin and chop the beets very fine. Turn the beets and the juice which has exuded from them into a pt. of mutton stock, and simmer for 15 minutes. Rub through a fine colander or a coarse soup strainer and keep hot at the side of the range. Cook together 2 teaspoons of butter and 2 of flour, and pour upon them a pt. of milk. Stir until thick and smooth, then add slowly the beet and mutton puree. When very hot, season with salt and white pepper, and serve. - Mrs. Chris. Worthington, Des Plaines, 111.

Belgian Soup

Put a cup of diced turnips in a saucepan with 2 tablespoons of butter, and stir for 10 minutes over a slow fire, then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another 10 minutes; add 2 cups of milk, thickened with 1 tablespoon of flour, let boil up, stirring constantly, and serve with croutons. - Mrs. Chris. Worthington, Des Plaines, 111.