2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, 1 onion, 1 carrot, 1 leek, 1 teaspoonful chopped parsley, 1 teaspoonful salt, 1 quart water. Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil. Draw to the side of the fire as soon as the broth boils, skim well. Simmer for 1½ hour, skimming occasionally. Prepare the vegetables and rice, add them and let all simmer ½ hour till the vegetables are tender. Add the parsley just before serving. Ox-tail Soup. Time—4 hours. 1 ox-tail, 2 oz. dripping, 1 carrot, 1 small turnip, 2 onions, 2 shalots, 1 tooth garlic or 1 leek, a bunch of herbs, a few sticks celery, a little mace, cinnamon, and 2 cloves, 2 quarts water or pot-liquor, salt, 2 or 3 mushrooms, 1 gill sherry or chablis. Prepare the vegetables, cut them up, wash and wipe the ox-tail, cut it in pieces and fry all in hot dripping in a large stew pan. Add the herbs, spice, seasoning and water. When boiling skim off the fat and then stew gently for 3 hours; strain it into a basin, putting the pieces of ox-tail into the tureen with the sherry or chablis. Pour the soup into a stew-pan, stir till it boils. Add the mushrooms, and cook from 10 to 15 minutes, skimming off any scum; strain the soup and pour over the ox-tail. Tomato Soup. Time—1½ hour. 2 quarts stock, 2 lbs. tomatoes or 1 tin tomatoes, 2 leeks, 2 carrots, 2 turnips; pepper and salt to taste; thyme, and half a bay-leaf, 1 teaspoonful chopped parsley, 1 oz. dripping, 2 tablespoonfuls flour. Prepare and cut up the vegetables, boil all for half an hour in ½ pint water, and then pulp through a sieve. Warm the dripping in a stew-pan, stir the flour in smoothly, pour the pulped vegetables and stock on to it slowly, and let all thicken over the fire. ------------------------------------------------------------------------ SAVOURY INGREDIENTS FOR SOUPS. Vermicelli, macaroni, sago, Italian paste, or semolina, may be thrown into any clear soup, when boiling, about ¼ hour before it is served. Frimsels. Time—¾ hour. 1 egg, salt, flour. Beat up the egg well, add a pinch of salt, then, with a knife, work in as much flour as possible. Flour the board thoroughly, roll out the paste very thin, cut into three, and roll out each piece till nearly transparent; then fold into three, let it dry for ¼ of an hour, and with a sharp knife shave off extremely fine strips. Let these dry, and add them to the soup when boiling ¼ of an hour before serving. Drop Dumplings. Time—½ hour. 1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1 dessertspoonful chopped parsley, salt and pepper to taste.