Halifax Soup
Put a good meat bone on at 6 o'clock and boil until II, in about three quarts of water. Skim occasionally the impurities which arise. Then put in one half dozen tomatoes, three carrots, one onion and four Irish potatoes, all chopped fine. Season with salt and pepper to taste. When vegetables are done, strain the soup and replace on the fire. Allow it to boil up and then thicken with a little flour. Before sending to the table, drop in a few parsley leaves. Mrs. R. M. S. 1