A Plain Soup.

5 lbs. shin of beef.
2 stalks of celery.
2 carrots.
2 onions.
2 turnips.
5 quarts of water.
2 tablespoonfuls of tomato catsup.
½ cup coarse corn-meal.
Pepper and salt.
1 cup of boiling milk.

Slice the meat and crack the bones. Cut the vegetables into strips and fry the onions in good dripping. Then put all, with meat and bones, into a soup-pot with the water. Cover and cook gently five hours. Strain the liquor from the shreds of meat and rub the vegetables through the colander. Season and set aside half the stock for to-morrow. Put that meant for to-day into a soup-kettle; season and boil up for a minute, that you may skim it; then add the corn-meal, previously scalded with a cup of boiling milk. Stir in well, and simmer half an hour before adding the catsup and pouring into the tureen.