SPICED SOUP.
Boil a shank bone of beef all day for a soup of four quarts; one can of tomatoes; boil two hours, then strain; add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon allspice. Mace, pepper and salt to taste. Grated peel and juice of one lemon.
One teacup brown flour, moistened with water, pour into soup and boil half an hour.
One-half dozen eggs, boiled hard; chop the whites, leaving the yolks whole; add to soup when serving.