Put all the bones you have left from any joints, break them up small and put in a large saucepan and fill with cold water till the bones are covered. Put in an onion, carrot, and a small stick of celery. Boil all down till the bones become quite clean. Pour off into a basin, and when wanted remove the fat from the top and flavour it with what vegetable you want your soup made of, such as celery, or pea. VEGETABLE MARROW SOUP Peel and cut in quarters a small marrow and remove the seeds. Melt an ounce of butter in a stewpan and put in the marrow with a little pepper and salt, a lump of sugar, and a grate of nutmeg. Toss it over fire for a few minutes, and moisten with as much white stock as will cover it. Let it stew gently till tender, and then pass through a fine hair-sieve. Put then with it as much boiling stock as will make it the thickness of cream. Add half a pint of cream and season with pepper and salt. Put over the fire till very hot. Tomato soup is made the same way. CREAM OF POTATO This is one of the best and most delicate soups. 5 freshly boiled potatoes. 1 slice of onion. 1 quart of stock. 1 small teaspoonful of salt. 1 teaspoonful of chopped parsley. Boil the onion and salt in the stock. It requires no thickening, as if the potatoes are passed through a sieve and added to the stock they will make it thick enough. Add the parsley after the soup is in the tureen, as it will turn brown if put in too soon. The yolk of an egg, beaten, can be added, if required, to make the soup richer. CREAM OF SPINACH 1 pint of cold cooked spinach. 1 quart of stock. Heat the spinach, using a little of the quart of stock with it, and press through the sieve; thicken the rest of the stock and the seasoning, and strain again. It is better to use cayenne pepper instead of black with spinach. CREAM OF TOMATO SOUP, CALLED TOMATO BISQUE 6 large tomatoes, cut up. 2 slices onion. 2 sprigs parsley. 1 teaspoonful sugar. ½ teaspoonful salt. 1 quart stock. 1 tablespoonful butter. 1 tablespoonful flour. Cook the tomatoes with the onion, parsley, sugar, and salt for twenty minutes, with a little of the stock. Make the stock and flour and butter into white sauce as usual; strain the tomato, mix the two, and strain through a sieve. Sometimes add a stalk of celery to the other seasoning as it cooks, and a little cream before serving. OYSTER SOUP 1 pint oysters. 1 quart rich stock. ½ teaspoonful salt. Drain off the oyster juice, add the stock, boil it for one minute, and skim it well. Then drop in the oysters and cook one minute, or till the edges begin to curl, and it is done. This soup is not thickened at all; but if you like you may add two tablespoonfuls of cream. MEAT SOUPS You can make meat soup, or stock, out of almost any kind of meat, cooked or raw, with bones or without. Many cooks never buy fresh meat for it, and others think they must always have it. It is best to learn both ways. PLAIN MEAT SOUP