Soups 23

vegetables and seasonings. When vegetables are soft, strain the stock
through a coarse strainer and set aside until the fat solidifies on the surface.
Remove every speck of this ‘at, saving it to clarify, and if stock is to be
used for clear soup, clear it. according to directions for ‘‘clearing soup.”

Stock, No. 2—After straining off Stock No. 1, add more vegetables and
any bones or scraps of meat left from roasts, etc., and a small amount of
fresh meat; cover with water and simmer again for 4 or 5 hours, add more
vegetables. This makes a good stock, but is not clear.

Veal or White Stock—Wipe 4 pounds of knuckle of veal, break the
bones, put it into 1 gallon of cold water, heat slowly, and simmer 4 hours,
skimming well; then add 1 stalk of celery,1 onion, 1 bay leaf and 1 table-

‘spoon salt, and simmer 1 hour longer. It should jelly when cold, and the

fat can easily be taken off. It can be melted for use and strained through
a or flannel, or clarified with egg if necessary and is wanted ve
clear. :

If soups have too much fat, remove by means of a piece of blotting paper
or a piece of unglazed paper dipped in cold water and drawn across the top.

Bouillon—This is clear, brown stock, served as soup — usually in cups.

Consomme—2 pounds of lean beef, 2 pounds of veal, 1 onion, 1 bay leaf,
stalk of celery, sprig of parsley, small-sized carrot, 3 quarts of cold water, 2
tablespoons of fat, tablespoon of salt.

The under part of the round of beef and the knuckle of veal are the best
for this soup. Cut all the meat into pieces about 1 inch square. Put the fat
in the soup kettle, add to it the meat, and stir over the fire about 5 minutes,
or until the meat is nicely browned. Now add the water and let simmer for
4 hours. Add the vegetables and bay leaf and simmer 1 hour longer;
strain through a sieve, and cool. When cold, remove the fat and it is
ready for use.

Scotch Mutton Broth—Take 6 pounds of the neck of mutton, } cup ef.
rice, 1 onion, 1 bay leaf, 5 quarts of cold water, 1 tablespoon salt, and
pepper to taste. Wipe thoroughly the neck with a damp towel put it in a
soup kettle and cover with the water; bring slowly to a boil, skim carefully;
cover and simmer gently for 4 hours. Strain and stand away over night to
cool. . The next day remove all fat from the surface. Put the soup into the
kettle, add the onion, bay leaf, and rice. Simmer 1 hour, season with salt
and pepper, and serve. Then cut the meat into small pieces, and serve in
the tureen with the soup. The soup may be thickened with rice or barley
that has first been soaked in cold water, with a beaten egg or young corn,
or with tomatoes scalded, peeled and cut in pieces.

Everyday Soup—Go to the pantry in the morning and put into the soup
kettle all the nice meat bones, cold bits of meat, cold gravy, also any cooked
vegetables left the day before. Get ready the meat for dinner and put the
trimmings into the kettle. Season with a little-salt, a few whole cloves, Blue
Ribbon pepper, and an onion cut finely. Put in the kettle enough water
to serve each person with 3 pint of soup. Simmer all together until an hour