. Wash a bunch of pot-herbs, chop
parsley (and add last), rub off the thyme leaves, cut red pepper in
half and add all to broth; then add meat and tripe and season with
salt; _if liked hot_, use a pinch of cayenne pepper. For the
dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch
of salt, mix well together and moisten with enough cold water to allow
of their being molded or rolled into tiny dumplings, the size of a
small marble. Flour these well to prevent sticking together. When all
are prepared drop into soup, simmer a few minutes, add parsley and
serve at once.

GERMAN VEGETABLE SOUP

Take 6 potatoes, half the quantity of onions, carrots, turnips,
cabbage and a stalk of celery, cut up into dice-shaped pieces, place
all in a stew-pan and cover with a couple quarts of hot water. Let
cook about two hours, until all the vegetables are tender, then add 1
tablespoonful of butter, a large cup of milk, and about a
tablespoonful of flour mixed smooth with a little cold milk, cook a
few minutes, add a tablespoonful minced parsley, and serve.

A CHEAP RICE AND TOMATO SOUP

Take one pint of rice water which has been drained from one cupful of
rice boiled in 2-1/2 quarts of water 25 minutes (the rice to be used
in other ways), and after the rice has drained in a sieve add to the
rice water 1 cup stewed, strained tomatoes (measure after being
strained), 1 teaspoonful butter, 1 teaspoonful flour mixed with a
little cold water, salt, pepper, and 1 tablespoonful of the cooked
rice, and you have a palatable soup, as the water in which the rice
was boiled is said to be more nutritious than the rice.

FISH, CLAMS AND OYSTER (BONED SHAD)

How many young cooks know how to bone a shad? It is a very simple
process, and one becomes quite expert after one or two trials. And it
fully repays one for the extra time and trouble taken, in the
satisfaction experienced by being able to serve fish without bones.
With a sharp knife cut the fish open along the back bone on the
outside of the fish, but do not cut through the bone, then carefully
cut the fish loose along the back bone on each side, cut the centre
bone away with the smaller bones branching out on each side attached.
Cut the shad into sizable pieces after being washed in cold water and
dried on a cloth to take up all the moisture. Dip pieces of fish into
white of egg containing a teaspoonful of water, roll in fine, dried
bread crumbs, season with salt and p