1 pound of round of beef.

2 quarts of water.

2 small, new carrots, or 1/2 of an old carrot.

1/2 pound of beef bones 2 small potatoes 1 onion.

1 tomato, fresh or canned Parsley.

Boil the beef, bones, and vegetables in two quarts of water over a slow fire—adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheese-cloth. This is the basis of all the following soups, except when otherwise stated.

To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain.

To make meat jelly, add a little gelatine to the soup stock five minutes before straining.

To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following manner:

Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks.