Soupe au Julienne.

6 lbs. of lean beef. If possible, get it from the shin and have the accompanying bones cracked to bits.
6 quarts of water—cold.

Prepare the stock on Saturday. Put meat and bones into a pot with a close cover, pour on the water, and set it where it will heat very slowly. Boil, also very slowly, six hours, at the back of the range. Should the water sink fast in the pot, replenish from the boiling tea-kettle. At the end of six hours, turn the soup, meat, bones and all, into an earthenware vessel; pepper and salt it and set on the cellar floor, covered, until next day. Take off, then, the cake of excellent dripping from the top; strain the soup and set over the fire, about an hour before dinner, and heat gradually.

The vegetables should be—

2 carrots.
3 turnips.
Half a head of cabbage.
1 pint Shaker corn, soaked overnight.
6 stalks of celery.
1 quart of tomatoes.
1 large onion.

Clean, scrape, and mince all these, except the corn and tomatoes. Cut the carrot into dice and stew, by itself, in a little cold water. Boil the corn in enough water to cover it, and add more hot water as it swells. Cover the minced vegetables with cold water, and so soon as it boils, turn it off, and replenish with boiling, from the kettle. This will take away the rank taste from cabbage and onion. When they are soft enough to pulp, strain well, but without pressing, into the soup. It is needless to add the vegetables, as the strength is in the liquor. Boil up and skim the soup before putting in the boiled corn and the canned tomatoes, which should be cut up small, and the unripe parts removed. Boil fifteen minutes, add the carrot, season to taste, and serve.[B]