Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil about two hours, or until it begins to get tender, then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery, and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice.

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Ingredients:

2 oz. Macaroni
2 quarts Water or Pot Boilings
2 Tomatoes
1 oz. Butter
2 oz. Cheese Rind
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Ingredients:

1/2 can (8 oz) condensed tomato soup
1 carrot
1 parsnip
1/4 c red lentil
1 tsp onion powder
1/2 tsp garlic powder
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Ingredients:

1 onion, thinly sliced
1/2 cup butter or margarine
2 tablespoon instant beef bouillon
4 cups hot water
1 teaspoon worcestershire sauce
1/2 teaspoon salt
4 french bread slices, toasted
1/4 cup parmesan cheese, grated

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