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 and put on the back of the range for an hour, then move to a warmer place, where it will simmer gently. Add one onion, sliced, two bay leaves, salt and pepper, and let it boil or simmer slowly for four hours. Strain, and stand in a cool place until morning, when it will have formed a a jelly. Remove all the fat from the top and place the broth on the fire. Wash two tablespoonfuls of barley, pour boiling water on it let it boil up once; then drain. Cover again with boiling water and boil for half an hour. Then drain again, and add to the soup.

Corn Soup.

Grate the corn from six ears; put the cobs in a kettle, pour over three pints of boiling water and let boil half an hour; remove them, add the grated corn and boil twenty minutes; strain, season and let simmer; rub two tablespoons of flour and three of butter together, add to the soup and stir until it thickens; pour in a pint of boiling milk, let cook one minute, stir in the beaten yolks of three eggs and serve.

For rice soup add a few tablespoons of boiled rice to well-seasoned, hot stock.

For consomme a la Colbert—a nice soup for a dinner without meat — drop into a tureen of hot, clear stock one poached egg for each person to be served.

To make consomme a la Royal add custard blocks to hot, well-seasoned, clear stock.

To make "grandmother" soup—one of the nicest common, everyday soups—cut two slices of stale bread into