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Beef Soup. — A knuckle-joint or shin-bone,
having sufficient meat attached for a family of 5 or 6 persons; six medium-sized potatoes, 3 or 4 small onions, 1/2 of a small head of cabbage, salt and pepper. Directions—If a joint it should be cut through by the butcher; and if a shin, it should be sawed 1 or 2 times across to allow the escape of the marrow and juices. Put this into sufficient cold water and place upon the stove as early as practicable to allow it to be pretty thoroughly done an hour before dinner, at which time the cabbage, having been finely chopped, should be put in. The potatoes and onions, having been properly prepared, should now be chopped finely together and added to the soup, with the salt and pepper to taste. Some persons are fond of adding a few bits of red pepper to their soups; but if much is put in children usually dislike it. If used, it should be put in with the vegetables.
Remarks. —A well-made soup is very healthful, and they ought to be made much oftener than they are in most families.
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