The broth from a boiled leg of mutton can be used, or any cheap pieces and trimmings from chops.

One small turnip and an onion will give flavoring enough.

On the day it is to be used, add to two quarts of broth half a cup of rice, and boil for half an hour.
CHICKEN BROTH.
Even an old fowl which is unusable in any other way makes excellent broth.
Prepare as in any stock, and, when used, add a tablespoonful of rice to each quart of broth, boiling till tender.

A white soup will be found the most savory mode of preparation, the plain broth with rice being best for children and invalids.
TOMATO SOUP WITHOUT MEAT.
Materials for this soup are: one large can, or twelve fresh tomatoes; one quart of boiling water; two onions; a small carrot; half a small turnip; two or three sprigs of parsley, or a stalk of celery,--all cut fine, and boiled one hour.

As the water boils away, add more to it, so that the quantity may remain the same.