1 pt. of water to every lb. of meat; season with salt, pepper and vegetables to taste. - Mrs. E. D. Kelley, Winnetka, 111.

Bouillon

Take lean beef from the lower round and shank of veal in equal proportion; put heaping tablespoon of butter into the soup pot, put in the meat, which has been cut into small pieces; stir over a hot fire till the meat begins to brown, add 1 pt. of water and cook until a thick glace forms on the bottom of the kettle, about 1 hr. Add the remainder of the water in proportion of a pt. to every lb. of meat. Let it come to a boil. Skim, and set back where it will simmer for 6 hrs. Strain through a fine cloth and set away to cool, after adding salt and pepper to taste. When thoroughly cold, skim off the fat. When ready to use bring to a boiling point. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation I

To 5 lbs. of beef, cut in small pieces, add 5 qts. of cold water. Simmer slowly 6 hrs. After boiling 3 hrs. slowly, add salt, black pepper, 1 tablespoon allspice, 2 onions, cut fine, 1 grated carrot, 2 stalks of celery, 2 tomatoes, 1/2 doz. whole cloves. Boil slowly 3 hrs. longer, strain and set away. Next day remove the fat and boil. Just before serving add a little nutmeg and mace. Serve in bouillon cups. - Mrs. E. D. Kelley, Winnetka, 111.

Variation II

Take 4 lbs. from the middle of the round,

2 lbs. bone, 2 qts. cold water, 1 tablespoon salt, 4 peppercorns, 1 tablespoon imixed herbs; cut meat and bones in small pieces, simmer 5 hrs., boil down to 3 pts., strain, remove the fat, season with salt and pepper, serve. Boil 1 onion, 1/2 carrot, and 1 turnip, if liked. - Mrs. Alllan George, Park Ridge, 111.

Variation III

1 soup bone, 1 ox-tail, knuckle of veal, 10 whole peppercorns, celery and parsley, 1 whole onion, 5 carrots, halved, 3 ripe tomatoes, or 1/4 can tomatoes, salt to taste. If possible, cook the day before using, allowing time to settle, and grease to rise. Serve in cups. - (Mrs. Helen Williams, 6032 Ellis Ave.. Chicago, 111.