oven for eighteen minutes. Serve in place of meat for
luncheon.

SPINACH--SCOTCH STYLE

Place in a bowl

One cup of prepared spinach,
Three-quarters cup of thick brown gravy,
One and one-half teaspoons of salt,
One-half teaspoon of white pepper.

Beat to thoroughly mix and then pour into well-greased baking dish and
sprinkle two tablespoons of grated cheese and fine bread crumbs and
then bake in a hot oven for twenty minutes.

HOW TO PREPARE A STOCK POT

Select a pot that has a close-fitting lid and keep it for this
purpose. The usual proportion is a one-gallon pot for a family of six.
You will require one pound of bones to every quart of water, and

One large onion,
One medium sized carrot,
One medium sized turnip,
One faggot of soup herbs,
Also one and one-half pounds lean meat

to every four quarts of water or less. Have the butcher crack the
bones well and then rinse them under cold water and place in the pot,
together with meat and the seasoning. Add the required amount of cold
water and bring to a boil. Cook very slowly for three and one-half
hours. Strain the liquid and discard the bones and vegetables. Set the
liquid aside to cool and remove the cake of fat when it hardens. Now
place the liquid in a saucepan and boil for twenty minutes. It may now
be used for stock, soups, broths, gravies and sauces.

Cover the bones in the kettle with cold water again and add any
leftover gravies, bits of meat, trimmings and bones that you may have
on hand. Cook slowly on the back of the range for four hours, and then
strain, and to two quarts of this stock add

One can of tomatoes,
One cupful of diced carrots,
One-half cup of diced onions,
One-half cup of barley,
One cupful of diced potatoes,
One-half cup of diced turnips,
One-quarter teaspoon of powdered thyme,
Two tablespoons of finely chopped parsley,
One tablespoon of dried celery leaves.

Cook slowly for one hour for a good vegetable soup. To give the soup
body, add

Three-fourths cup of flour.

Dissolved in

One cup of cold water.

Cook ten minutes and then serve.

BEAN SOUP

Soak one pint of marrow-fat or soup beans over night. In the morning
wash and place in soup kettle with two quarts of water, bring to a
boil, turn in colander, and let drain and rinse under cold water.
Return to soup kettle and add

Four quarts of water,
One faggot soup herbs,
One teaspoon thyme,
One cup finel