Preparation: The lamb’s trotters are carefully cleaned, and then chopped into small pieces; the meat is cut up very fine, salt added and boiled slowly in a small, tightly covered kettle for 3½ hours. Strain through a fine sieve and take off the fat carefully. This bouillon can be used for rice or barley soups. No. 9—BOUILLON OF GAME. Ingredients for 1 pint. 1½ lbs. of fresh game ½ lb. of bones 1 small fresh tomato 1 tsp. of salt 1 tsp. of finely chopped celery 1¼ qts. of water Preparation: The meat is cut into small pieces and the bones crushed, put into a small, tightly covered kettle with the tomato, celery, salt and water and boiled very slowly for 2 hours; it may also be cooked for 3 hours in a slow oven. No. 10—NOODLE OR GRITS SOUP MADE OF CLEAR BOUILLON. Ingredients for 1 pint. Bouillon made as in No. 3. ½ cup of finely, cut noodles 1 pt. of bouillon 3 tbsps. of grits Preparation: Slowly boil the noodles or the grits in the hot bouillon for 15 minutes. Before adding the grits to the bouillon, rinse same in cold water, stir it in 4 tablespoonfuls of the bouillon, then put it into the rest of the bouillon and boil. No. 11—SAGO SOUP WITH GAME BOUILLON. Ingredients for 1 pint. Game bouillon as in No. 9 1–3 tbsps. of sherry ¼ cupful of French sago Preparation: Mix the sherry with the sago, add the hot bouillon and boil for 12 minutes. No. 12—ROLL SOUP WITH BOUILLON. Ingredients for 1 pint. Bouillon as in No. 1, 2, 3 or 6 ½ cup of grated wheat flour rolls 1 tsp. of butter Yolk of 1 egg 1 tsp. of cream Preparation: Rolls must be stale, grate them, heat with the butter on the stove, but do not get them yellow or brown in color, then add the bouillon and boil slowly for 20 minutes. Stir yolk of egg and the cream into the soup and rub through a sieve. No. 13—BARLEY GRUEL. Ingredients for 1 pint. ¼ cup of barley Bouillon as in No. 1, 2, 3, 6 or 8 ¾ pt. of water Preparation: Rinse the barley with 1 cupful of boiling water, put over the fire in ¾ pint of water and boil slowly for 1½ hours; then add the bouillon, and boil slowly for another hour, rub through a sieve, heat again and serve. Remarks: The yolk of an egg may be stirred into this soup. No. 14—RICE GRUEL. Bouillon according to No. 1, 2, 3, 6 or 8 ¾ pt. of water ¼ cupful of rice Preparation: Same as No. 13, Barley Gruel. No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS. Ingredients for 1 pint. Yolk of an egg Bouillon according to No. 1, 2, 3 or 6 ¼ cup of rice 1 tsp. of butter 4 tbsps. of sweetbreads cut in small pieces 1 tbsp. of flour ½ cup of asparagus cut in small pieces 1½ pts. of water