Brown in kettle two tablespoonfuls butter, cut in small pieces, two pounds of lean beef and two pounds of veal from the knuckle. Stir the meat in the brown butter over the fire, very hot, until all is nicely browned, then cover closely and stew gently one-half hour; add two quarts of cold water to this and let the whole simmer for four hours. Add one onion, one carrot, one stalk celery; a bay leaf and sprig of parsley to this stock and cook very slowly for one hour longer. Strain through a hair sieve or cloth. When cold, remove the fat from the top. Let the stock come to a boil, add salt and pepper to taste, and the beaten white and shell of one egg mixed in a cup of cold water. Boil again hard for ten minutes, throw in another cup of cold water; let the soup boil again for five minutes and serve hot in cups. - Mrs. W. R. Thorsen, Berkeley, Calif.