While soup is the one dish to which all the odds and ends of the table, except the sweets, may contribute, it may nevertheless be made from any of the same articles in their virgin state.

Soup stock is easily made and kept. Beef furnishes a good foundation for the same. It should always be put on in cold water, using a quart of water to a pound of meat and bone. Cut the meat and crack the bone, and add about 1 tablespoon salt to a gallon of water. Never let soup boil rapidly. From 4 to 6 hours is the regulation time given by the best soup makers.

As soon as scum arises, skim and continue skimming, so as to have stock clear. Scum will rise better if a dash of cold water is added just as the soup begins to boil. The less palatable bits of meat - as the flank end of beefsteak and remnants of roasts - may be boiled down and added to the stock. Old meat is better for soup than young meat. Soup should be boiled the day before it is used, strained while hot and placed in a clean dish to cool, so that the fat may be removed before using.

Egg Soup

Brown squares of bread with butter in the frying pan or use toasted bread cut into 1/2 inch squares. Beat well 3 eggs; pour over them 1 quart scalding milk, stirring all the time; add the toast squares and a piece of butter; season to taste. Serve at once.

Crab Soup

Meat from 1 crab, 1 hard-boiled egg, 1 quart hot milk. Melt piece of butter; add 1/2 tablespoon flour and stir smooth; add a little cold milk, then the quart of hot milk, salt, a dash of cayenne, the crab chopped fine and lastly the egg chopped fine. Serve as soon as hot. Enough for six persons. Rolled cracker may be substituted for the egg if desired.

Soup Stock. (Fine.)

Four lbs meat, 2 lbs bone, 1 onion, 1/2 cup carrot, 1/2 cup turnip, 1 piece celery, 6 cloves, 10 pepper corns, 1 bay leaf, 1 sprig parsley, 2 teaspoons salt. Cut meat into small pieces, crack bones, and soak in 3 qts cold water 1 hour. Cook in same water 4 or 5 hours; then add vegetables finely chopped, and seasoning; cook 2 hours more; strain. Then to 1 quart of stock add the white and crushed shell of 1 egg, beating until it boils again; then strain.

White Sauce For Soup Stock

One quart milk, 1/2 cup butter, 1-3 cup flour, 1/2 teaspoon pepper (red, preferable), a little sugar and celery salt, and salt to taste. Prepare and use the flour in this as one would ordinarily for thickening - putting butter and salt in last.

Scotch Broth

Have ready any plain soup stock. Just before soup is needed for table, beat 1 egg lightly and stir into soup stock. As soon as the mixture boils it is done. Serve at once.

Bean Soup

One pint of white beans soaked, parboiled, mashed and strained. Add 3 pints milk, pepper, salt, a little butter, 3 hard-boiled eggs chopped fine, and small cubes of bread fried in salt pork fat.