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 ly and stir in stock cold, and let boil up once, and set where it will keep warm for a few minutes. Then skim off the egg and skum and strain.

Always have ready a vessel for left-overs—all pieces of meat, bone, scraps of chicken and vegetables, in fact almost anything if covered with cold water and simmer for three or four hours will make a good compound stock.This stock when clarified makes a good con- somme.

Inexpensive Soup.

Small quantities of left-over vegetables are utilized for the cream soupe. Every bit of meat, every bone on the serving-plate, the carcasses of turkeys, ducks and chickens are put aside for stock. The giblets, neck and feet of poultry are utilized for giblet soup. The feet of poultry are especially rich in gelatine which gives body and consistency to the stock. Two kinds of vegetables left over may be pressed through a sieve, seasoned and thinned with milk, or, which is more economical, thinned with stock and with just enough milk added to give color. Pleasant and desirable combinations are made from potato and celery, oyster and celery, onions and milk alone, peas alone, peas and tomatoes, or corn and tomatoes. Okra combines nicely with corn, or with both corn and tomatoes.

Mutton Broth.

Purchase from your butcher five pounds of the neck of a yearling. Cover with four quarts of cold water