and season to taste. In each plate place a piece of toast and grate Parmesan cheese over it, then slowly add the soup the heat of which will melt the cheese. Serve.

One nice meaty oxtail; two medium sized carrots; two onions; one small turnip; two-thirds teaspoonful Kitchen Bouquet; one bay leaf; four peppercorns; two or three celery leaves; dash of pepper; salt to taste. Wash and cover oxtail with water, add carrots cut in cubes. Cut onion and turnip fine and put in a muslin bag with bay leaf, peppercorns and celery leaves. This will leave only the carrot and meat in soup for table. Bring to a boil and simmer for about four hours. Add pepper, salt and Kitchen Bouquet and serve.

Boil one can of peas with a half a pound of salt pork until very soft. Strain and squeeze through a colander. Add one pint of soup stock and one-half pint of cream. Salt and pepper to taste. Serve with whipped cream.