Put in stock pot two pounds of chopped knuckle of veal, and two quarts of cold water, let it come to a boil slowly, then set on back of range, add a stalk of celery, a small pepper, one onion quartered, heaping teaspoonful of salt, simmer four hours, strain and remove all fat, have ready some small dumplings, add them to broth, return to fire and boil fifteen minutes. The dumplings are made as follows: ½ pound sifted flour, add scant teaspoonful salt, a teaspoonful baking powder and ½ pint of milk. Work into dough and make into little balls.

K. T. R.