5 lbs. of shin of beef. 5 quarts of water. 1 small tablespoonful of salt. 1 head of celery, cut up. 1 onion. 1 carrot. 1 turnip. 1 sprig of parsley. 2 bay-leaves. 6 whole cloves. Cut the meat off the bone. Put the bone in a clean saucepan first, and then the meat on top, and pour in the water; cover, and let this stand on the back of the stove an hour, then draw it forward and let it cook. This will bring scum on the water in half an hour, and you must carefully pour in a cup of cold water and skim off everything which rises to the top. Cover the saucepan tightly, and cook very slowly indeed for four hours; then put in the cut-up vegetables and cook one hour more, always just simmering, not boiling hard. Then it is done, and you can put in the salt, and strain the soup first through a heavy wire sieve, and then through a flannel bag, and set it away to get cold, and you will have a strong, clear, delicious stock, which you can put many things in to have variety. CLEAR VEGETABLE SOUP Slice one carrot, one turnip, and one potato, and cut them either into small, even strips, or into tiny cubes, or take a vegetable cutter and cut out fancy shapes. Simmer them about twenty minutes in a little water. Meanwhile, take two pints of soup stock and heat it. Sprinkle a little salt over the vegetables and drain them; put them in the soup-tureen and pour the hot soup over. SPLIT PEA SOUP 1 pint of split peas. 1½ quarts of boiling water. 1 quart of soup stock. 1 small teaspoonful of salt. 3 shakes of pepper. Wash the peas in cold water and throw away those which float, as they are bad. Soak them overnight, and in the morning pour away the water on them and cover them with a quart of the boiling water in the recipe, and cook an hour and a half. Put in the rest of the water and the stock, and press the whole through a sieve, and, after washing and wiping the saucepan, put the soup back to heat, adding the salt and pepper. TOMATO SOUP 1 tin tomatoes, or 1 quart of fresh stewed ones. 1 pint of stock. 1 tablespoonful of butter. 2 tablespoonfuls of flour. 1 teaspoonful of sugar. 1 small onion, cut up. 1 sprig of parsley. 1 bay-leaf. 1 small teaspoonful of salt. 3 shakes of pepper. Put the tomatoes into a saucepan with the parsley, onion, bay-leaf, and stock, and cook fifteen minutes, and then strain through a sieve. Wash the saucepan and put the tomatoes back in it, and put on to boil again; melt the butter, rub smooth with the flour, and put into the soup while it boils, and stir till it is perfectly smooth. Then add the sugar, salt and pepper, and soda, and strain into the hot tureen. Serve croûtons with this soup. They are made by cutting tiny little squares of bread and fried in a little butter till they become crisp. CHICKEN OR TURKEY SOUP