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WATKINS COOK BOOK 25

Soups

Soup Stock
9 A.M. 1 knuckle veal

1 knuckle beef Piece of beef meat
NOON ADD Salt

1 potato Watkins Pepper

1 carrot 1 bay leaf

1 yellow turnip Watkins Onion

3 sprigs parsley Seasoning

Leaves of 3 stalks
of celery

Watkins Celery
Salt

1 quart serves 4 portions.
9 A.M.

Put on stove in-a flat bottom ket-
tle. Just cover with cold water;
let simmer over slow fire until noon.
Simmer as before until 6 o’clock.
Strain and let stand overnight.
Skim off grease and stock is ready
to use as a foundation for cream
soups.

Soup Stock

3 pounds shin of
beef

3 quarts cold
water

1 small onion

1 small carrot

1 small turnip

3 cloves

2 sprigs parsley

1 tablespoon salt

1 teaspoon Wat-
kins Pepper

Watkins Onion
Seasoning

Watkins Celery
Salt

Cut meat in small pieces and have
bones well broken, add cold water;
advisable to let stand one hour
before heating. Prepare vege-
tables, add with salt and let sim-
mer for 6 or 7 hours. Skim thor-
oughly.

White Soup Stock

Knuckle veal

2 teaspoons salt

4 quarts cold
water

Watkins Pepper

Watkins Celery
Salt

Watkins Onion
Seasoning

15 cup diced
carrots, celery,
onion

1 bay leaf

2 sprigs parsley

Select 1 5-pound chicken or 5
pounds knuckle of veal. Clean
chicken carefully remove skin and

fat. Cut meat in pieces; if veal,

crack bone. Add cold water, let
stand 1 hour. Bring slowly to boil,
simmer. Keep covered except when
skimming stock. Cook fully 4
hours. Add vegetables last hour.
Strain through clean cheesecloth.
When cold, skim off all fat.

Bouillon

Watkins Pepper

Clear soup made from lean beef.

Clear Soup

1 pint stock
Watkins Celery
Salt

Watkins Onion
Seasoning
Watkins Pepper

Remove all fat carefully from
stock, put into enameled pan and
heat. Cut small pieces of vege-
tables, boil until tender; add to
strained soup. Heat and serve.