All-night Soup.

4 lbs. of coarse lean beef.
3 slices of lean ham.
2 onions.
2 turnips.
2 carrots.
2 blades of mace.
Bunch of sweet herbs.
6 tomatoes.
Pepper and salt.
½ cupful of German sago.
4 quarts of water.
1 tablespoonful of walnut catsup.

Cut the meat into dice, and chop the vegetables. Season, as you put them with sago and herbs in close layers, into a jar with a tight top. About eight o’clock on Saturday night, set this in a pot of boiling water (having tied a thick cloth over the lid of the jar) and cook until bed-time. Leave pot and jar upon the range. When the fire is built next day see that there is plenty of water in the pot, and pay no more attention to your soup, except to replenish the water in the pot with more, as hot from the tea-kettle, until half an hour before dinner is served. Then strain the contents of the jar, pressing the vegetables to a pulp. Divide the broth into two portions. Return one to the jar, with the meat, and set, when cold, in the refrigerator for to-morrow. Put the other into a saucepan, boil two minutes, skim, add the catsup, and pour into the tureen. Mem.: Never forget to let the soup stand in a broad bowl after straining, long enough for the fat to rise and be skimmed off.