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Vegetable Soup

Before breakfast, wash a beef shank in several waters, break the bone, and put it in a large pot of cold water. Keep it steadily boiling until one hour before dinner, when the following vegetables, previously prepared, must be added to the soup after it has been carefully skimmed of all grease, and strained. 1 quart peeled and chopped tomatoes. 1 pint lima or butter beans. 1 pint grated corn. 1 pint chopped cabbage. 1 pint sliced Irish potatoes. 1 sliced turnip. 1 carrot. A little minced onion. Parsley. 1 tablespoonful pepper sauce. 1 heaping tablespoonful flour rubbed into-- 1 teacup milk. 1 teacup brown sugar. 1 teaspoonful black pepper. Boil an hour: thicken with mixed milk and flour, and serve.

A piece of middling, bacon, or any other kind of meat, may be used instead of the beef shank. The best meat of the shank may be freed from gristle, chopped fine and made into a nice stew by adding 1 grated turnip. 1 mashed potato. 1 tablespoonful pepper sauce. 1 tablespoonful made mustard. 1 tablespoonful butter. 1 teaspoonful celery seed. 1 teaspoonful fruit jelly. 1 teacup milk. Minced onion and parsley. Boil up and serve.--Mrs. S.T.