Five cents' worth of bones, 1 tablespoonful salt and peppercorns, 1 good-sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, (marjoram, thyme, lemon-thyme and parsley), 1/4 lb. macaroni.

Time required, about 2 1/2 hours. Break up the bones and put them into a stewpan with cold water enough to cover them and 1 quart more.

When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the turnip, peel it and cut it in quarters; then take 2 carrots, wash and scrape them; take also 4 leeks, wash and shred them up finely; now take 4 onions, peel them and stick 2 cloves into them; then skim the soup well and put in the vegetables, add a blade of mace and a teaspoonful of peppercorns, then allow soup to simmer for 2 1/2 hours, then take 1/4 lb. of macaroni, wash and put in a stewpan with plenty of cold water and a little salt. Allow it to boil until tender, then strain off the water and pour some cold water on, to wash the macaroni again; then cut in small pieces and it is ready for the soup. When the soup is ready for use strain it over the macaroni.