Cut in small pieces 1 lb. of beef or mutton, or a part of both; boil gently in 2 qts. of water; and skim, and when reduced to a pt. strain it and season with a little salt, and take a teacup at a time. - Mrs. Frank Cress, Park Ridge, 111.

Klondike Soup

The ingredients for this soup are: 1 qt. of sweet milk; 1/2 can of corn, 1 teaspoon of salt, 1/2 teaspoon of pepper, butter the size of 1 egg, 1 cup of cold boiled potatoes, cut fine (if convenient). Boil up once, pour over toasted bread dice, and serve. - Mrs. E. D. Bennett, Bartlett. 111.

Scotch Leek Soup

Strain 2 qts. of mutton broth; add to it 12 nice leeks, chopped fine, white and green together, and 1/2 pt. of rolled oats; simmer for 1 hr.; press the whole through a fine sieve; return it to the fire; add a palatable seasoning of salt, and pour it into the tureen over the well-beaten whites of 2 eggs. - Mrs. Joseph King, Kenilworth, 111.

Lenten Soup

Soak 1 qt. of black beans 12 hrs. Boil them in 3 pts. of water for 2 hrs., or until they are tender; then strain them through a fine wire sieve. Replace on the stove and boil for 10 minutes more, adding salt and pepper to the taste. Now pour into a warm tureen and add 2 hard-boiled eggs, cut into dice, 1 lemon, thinly sliced, and 1/2 pt. of sherry. Serve at once. - Mrs. Frank Mullins, Franklin, 111.