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Scotch Broth (Soup).
Take 2 lbs. of the scraggy part of the neck of mutton. Cut the meat from the bone, removing all the fat; cut the meat into small pieces, and put into a soup pot with a large slice of a turnip, 2 small carrots, 1 onion, 1 stalk of celery, all sliced, and 1/2 cup of pearled barley, water, 3 pts. to 2 qts., and boil gently 2 hours. On the bones put 1 qt. water and boil gently the same length of time; then drain this into the soup. Cook 1 spoonful each of flour and butter together until perfectly smooth, then stir this into the soup with a spoonful of chopped parsley, season with salt and pepper and serve at once. —Free Press Household.
Remarks, —While we are with the Scotch, we will give a "Scotch Girl's" Porridge, from Tilden, Ill as it is near enough like soup to go with them. She says:
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