Unless a thick vegetable soup is desired, always strain into the tureen.

Rice, sago, macaroni, or any cereal may be used as thickening; the amounts required being found under the different headings.

Careful skimming, long boiling, and as careful removing of fat, will secure a broth especially desirable as a food for children and the old, but almost equally so for any age; while many fragments, otherwise entirely useless, discover themselves as savory and nutritious parts of the day's supply of food.
* * * * * SOUPS.
BEEP SOUP WITH VEGETABLES.
For this very excellent soup take two quarts of stock prepared beforehand, as already directed.

If the stock is a jelly, as will usually be the case in winter, an amount sufficient to fill a quart-measure can be diluted with a pint of water, and will then be rich enough.

Add to this one small carrot, a turnip, a small parsnip, and two onions, all chopped fine; a cupful of chopped cabbage; two tablespoonfuls of barley or rice; and either six fresh tomatoes sliced, or a small can of sealed ones.