id cake of fat which had formed and use for frying after it
has been clarified. It is surprising to know the variety of soups made
possible by the addition of a small quantity of vegetables or cereals
to stock. A couple tablespoonfuls of rice or barley added to
well-seasoned stock and you have rice or barley soup. A small quantity
of stewed, sweet corn or noodles, frequently "left-overs," finely
diced or grated carrots, potatoes, celery or onions, and you have a
vegetable soup. Strain the half can of tomatoes, a "left-over" from
dinner, add a tablespoonful of butter, a seasoning of salt and pepper,
thicken to a creamy consistency with a little cornstarch, add to cup
of soup stock, serve with croutons of bread or crackers, and you have
an appetizing addition to dinner or lunch.

The possibilities for utilizing left-overs are almost endless. The
economically-inclined housewife will be surprised to find how easily
she may add to the stock pot by adding left-over undesirable pieces of
meat and small quantities of vegetables. One or two spoonfuls of cold
left-over oatmeal may also be added to soup with advantage,
occasionally. Always remove the cake of fat which forms on top of soup
as soon as cooled, as soup will turn sour more quickly if it is
allowed to remain. If soup stock be kept several days in summer time,
heat it each day to prevent souring.

Pieces of celery, onion, parsley, beans and peas may all be added to
soup to make it more palatable. Also fine noodles. The yolk of a
hard-boiled egg dropped into the soup kettle and heated through,
allowing one for each plate of soup served, is a quick and appetizing
addition to a soup of plain broth or consomme.

VEGETABLE SOUP

Slice thinly 3 potatoes, 3 carrots, 3 turnips, the undesirable parts
of 2 heads of celery, 2 stalks of parsley and 3 onions. Cook the
onions in a little butter until they turn a yellow brown, then add
the other ingredients. Season well with salt and black pepper, also a
pinch of red pepper. Put all together in a stew-pan, cover with three
quarts of water, stand on range and simmer about three hours. Strain
soup into stew-pan, place on range, and when hot add Marklose Balls.

MARKLOSE BALLS

Take marrow from uncooked beef soup bones, enough to fill 2
tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion to
flavor, pepper and salt, stiffen with 1 cup of bread crumbs, shape
into balls size of marbles, drop into hot broth and cook uncov