Allow 1 large or 2 small squirrels, well washed and jointed, to 2 qts. of cold water, and 2 tablespoons of salt. Put to cook directly after breakfast in kettle. Cover closely and set on the back of range to simmer, not boil. After 2 hrs., add the corn from 2 ears, 2 small Irish potatoes, 2 cups lima beans, 3 sprigs parsley, 3 celery stalks, and 1/2 cup sliced okra. Keep closely covered, and as water evaporates, add enough to keep the original 2 qts. When squirrels have cooked to shreds, strain through a coarse colander to remove bones. Return to soup kettle, cover and continue to simmer until nearly time to serve. Then thicken with a dessertspoon of butter rolled in an equal quantity of flour. Those who like may add a teaspoon of powdered sassafras leaves. Have 2 slices of toast cut into inch squares, fried in butter, and placed in the bottom of hot tureen. Pour over them the soup, boiling hot, and serve immediately. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.