Put all the bones, bits of meat, and vegetables which are in the refrigerator into one large kettle on the back of the fire, and simmer all day in enough boiling water to cover it all, adding more water as this cooks away. Skim carefully from time to time. If there are not many vegetables to go in, put parsley and onion in their place. At night strain through the sieve, then through the flannel, and cool. This stock is never clear as is that made from fresh meat, but it is almost as good for thick soups, such as pea, or tomato. Chicken or Turkey Soup Break up the bones and cover with cold water; add a slice of onion, a bay-leaf, and a sprig of parsley, and cook all day, adding water when necessary, and skimming. Cool, take off the grease, heat again, and strain. Serve with small, even squares of chicken meat in it, or a little cooked rice and salt. Many people like a small pinch of cinnamon in turkey soup. VEGETABLES Mashed Potatoes 6 large potatoes. 1/2 cup hot milk. Butter the size of a hickory-nut. 3 teaspoonfuls salt. 3 shakes of pepper. Peel and boil the potatoes till tender; then turn off the water and stand them on the back of the stove with a cover half over them, where they will keep hot while they get dry and floury, but do not let them burn; shake the saucepan every little while. Heat the milk with the butter, salt, and pepper in it; mash the potatoes well, either with the wooden potato-masher or with a wire one, and put in the milk little by little. When they are all free from lumps, put them through the potato-ricer, or pile them lightly in the tureen as they are. Do not smooth them over the top. Sweet Potatoes If they are large, scrub them well and bake in a hot oven for about forty minutes. If they are small, make them into-- Creamed Sweet Potatoes Boil the potatoes, skin them, and cut them up in small slices. Make a cup of cream sauce, mix with them, and put them in the oven for half an hour. Scalloped Sweet Potatoes Boil six potatoes in well-salted water till they are tender; skin them, slice them thin, and put a layer of them in a buttered baking-dish; sprinkle with brown sugar, and put on more potatoes and more sugar till the dish is full. Bake for three-quarters of an hour. Beets Wash the beets but do not peel them. Boil them gently for three-quarters of an hour, or till they can be pierced easily with a straw. Then skin them and slice in a hot dish, dusting each layer with a little salt, pepper, and melted butter. Those which are left over may have a little vinegar poured over them, to make them into pickles for luncheon. Once Margaret made something very nice by a recipe her Pretty Aunt put in her book. It was called-- Stuffed Beets 1 can French peas. 6 medium-sized beets.