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 be made from beef and veal; follow the directions for making stock.

Bouillon, a luncheon soup, is a clear soup made from lean chopped beef. Use a quart of water to each pound of meat. It is served in cups, eaten with a dessert or bouillon spoon—never with a teaspoon. A clear, strong stock may be seasoned and served either as consomme or bouillon.

Bellevue bouillon is made from equal quantities of clear chicken broth and clam bouillon, slightly seasoned with celery-seed and pepper. This is served in bouillon-cups, with a tablespoonful of whipped cream on the top. Garnish with just a dash of paprika, and serve with it breadsticks or wafers.

Gumbo, a thick soup made from okra, tomatoes, chicken stock and file (powdered sassafras leaves), is usually flavored with a small quantity of ham-water, or chopped or grated ham.

Chowders are thick soups made from fish, oysters, clams or meat, and vegetables. They are served in soup-plates and eaten with a tablespoon. They take the place of both soup and meat; with a salad, wafers and cheese and coffee the dinner is complete.

Scotch broth, a nice dinner soup, is made by cooking together a neck of mutton, or a knuckle of veal, with barley or rice.

An old-fashioned cockie-leekie, a dinner in a single pot, makes a delightful change from the ordinary routine. Put a fowl into the stock-pot, add three bunches of leeks, or two dozen small onions, and sufficient cold