Cut about 1 lb. lean beef into small pieces, put into a wide mouthed bottle, such as a pickle bottle, cork tightly, and place in a pot of cold water. Heat gradually, then let boil slowly 2 or 3 hours, when all the juice will be extracted. Now pour off the juice, season with salt carefully, as it requires very little. When cold skim off all the globules of fat.

Wash 1/2 the breast and a wing of a tender chicken. Put in saucepan with 1 1/2 pts. water, a little salt and a tablespoonful of rice or pearl barley. Let it simmer slowly and skin. When the chicken is thoroughly done take it out of the broth. Serve the latter in a bowl with light bread or a fresh cracker.

Beat 1 fresh egg in a bowl and add gradually, stirring constantly, 1 pt. hot, seasoned chicken broth. Serve with toasted cracker.

Boil good sized potato, until soft, in 1 pt. water; have ready a bowl in which 1 gill of thick sweet cream has been whipped to a stiff froth; into this rub the potato through a sieve, add some little squares or broken bits of hot toast and over all pour the boiling hot potato broth; season and serve immediately.

Steam a large white fish, 3 or 4 lbs., take out the bones, and pick into small pieces, sprinkle with salt and pepper.

Dressing:
Heat 1 pint of milk in a double boiler, add 2 rounding tablespoonfuls of flour with 2 tablespoonfuls of butter rubbed into the flour and 2 eggs beaten with 2 tablespoonfuls of cold water. Season with a little onion or parsley. Put in a baking dish alternate layers of fish and dressing; sprinkle with fine bread crumbs on top. Bake until done.

Put 1 cup of granulated sugar in an iron or granite saucepan, stir it over the fire until it melts and scorches. As soon as it begins to smoke and boil add 1 cup of boiling water. Let it boil 1 minute. Put in a bottle and cork.

Butter bread on the loaf, or stale slices, cut into small cubes and brown in a quick oven.

Put 1 pt. of flour in an iron saucepan over the fire, stirring constantly until it browns; do not let it burn. When cold put in a preserving jar and keep tightly covered. More of this is required for thickening than flour that has not been browned.

Half cup of butter and 1 cup of milk, made boiling hot and poured over 1 heaping cup of flour. Salt, and when cool add 2 eggs. Drop from spoon into boiling soup.

Stir together 1 teaspoonful of flour and 1 egg, thin it with water and stir into good well seasoned soup. A simple everyday soup.