Never soak meat in water before cooking in any form. Wipe carefully with a damp cloth before cutting or preparing for use. For soup break or saw the bones into small pieces, and for each pound of meat and bone allow 1 qt. of cold water. Cover the kettle closely and let it heat slowly until it reaches the simmering point, when it should be moved back and kept at that degree for several hours. Soup should never be allowed to boil hard. The scum which rises to the surface is the albumen and juices of the meat, and should not be skimmed off. If the kettle is clean, and all impurities removed from the meat, there will not be anything objectionable in the scum. Stock must always be allowed to remain until cold, so that the fat may be removed before using. A strong, greasy soup is rarely relished, and is one of the principal reasons why so many people dislike this valuable article of diet. Do not add salt to the meat which is being prepared for stock until a few minutes before removing from the fire. Salt hardens the water if added at first and makes the tissues more difficult to dissolve. Stock may be kept for several days by occasionally bringing it to the boiling point. This is not necessary in winter if it is kept in a cold place. VEGETABLE SOUP. 1 qt. stock. 1/2 cup each chopped turnip and cabbage. 1 tsp. sugar. 1 ssp. pepper. 1/2 cup each of onion, carrot, celery (chopped). 1-1/2 tsp. salt. If all these vegetables are not available, a little macaroni, rice or barley may be added. Chop all the vegetables very fine, cabbage or onions should be parboiled 5 minutes, drain carefully. Put all the vegetables together, cover with 1 qt. of water and simmer until tender, then add the stock, the seasoning, and allow it to simmer about 10 minutes. Serve without straining. TOMATO SOUP. 1 pt. of canned or stewed tomatoes. 1/2 tsp. salt. 1 tsp. sugar. 1 tbsp. butter. 2 whole cloves or 1/2 bay leaf. 1 pt. of stock. 1/2 ssp. pepper. 1 tbsp. minced onion. 1 tbsp. flour or cornstarch. A speck of cayenne may be added if desired. Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables in the butter for 15 minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour and stir until smooth, then add to the soup. Allow all to simmer for 20 minutes; strain and serve. SPLIT PEA SOUP. 1 pt. of split peas. 1-1/2 qt. of boiling water. 1 qt. of stock. Salt and pepper to taste.