2 shakes of pepper.
2 sprays of parsley.

Simmer this for twenty minutes, strain, and pour over six thin
slices of lemon, one for each plate. Serve with hot crackers.


Cream Bouillon

Make this same soup, and pour it over a half-pint of thick cream,
well whipped. Do not put any lemon in it. Serve with hot crackers.


Meat Soups

You can make meat soup, or stock, out of almost any kind of meat,
cooked or raw, with bones or without. Many cooks never buy fresh
meat for it, and others think they must always have it. It is best
to learn both ways.


Plain Meat Soup

1 shin of beef.
5 quarts of water.
1 small tablespoonful of salt.
1 head celery, cut up.
1 onion.
1 carrot.
1 turnip.