JELLIED SOUP STOCK

2 lbs. fresh lean brisket A 5-inch piece from the middle
1 large beef knuckle, split of shank, split

Wipe these pieces with a damp cloth; place in a big preserv-
ing kettle, and fill the kettle nearly full of cold water. (This should
be done early in the morning.) Put over a slow fire and bring to
a boil, then reduce the fire so that it will just simmer. In about
2 hours add 2 big carrots, 2 turnips, 2 tomatoes, 2 onions, 2 out-
side stalks of celery—or a little celery seed—a handful of green
peapods, a sprig of parsley, 1 bay leaf, 6 whole pepper corns, 1
clove, 1 allspice, leaving all the vegetables whole. This should
simmer—never boil, and never stop simmering—till night; then
strain through cheesecloth, over a fine sieve, into a big bowl.
Next morning remove every particle of fat which will be hard,
and set in the ice box. Do not salt unless it is to be used as jel-
lied bouillon, then salt to taste about 2 hours before taking up.
Add a piece of liver to the meats if you wish a dark’ stock. A
cover should be kept on the kettle all the time in cooking.

—Mrs. R. J. Cromie

SCOTCH BROTH

Wipe 3 lbs. mutton cut from fore quarter. Cut lean meat in
1 inch cubes, put in kettle, cover with 3 pints cold water, bring
quickly to boiling point, skim and add % cupful barley which has
been soaked in cold water overnight; simmer 1% hours, or until
meat is tender. Put bones in a second kettle, cover with cold
water, heat slowly to boiling point, skim and boil 1% hours. Strain
water from bones and add to meat. Fry 5 minutes in 2 table-
spoonfuls butter, 4% cupful each of carrot, turnip, onion and celery
cut in 4 inch dice; add to soup with salt and pepper to taste, and
cook until vegetables are soft. Thicken with 2 tablespoonfuls
each of butter and flour cooked together. Add % tablespoonful
finely chopped parsley just before serving. Rice may be used in
place of barley. —Mrs. M. McDonald (Victoria)

POTAGE MILLE-FANTI

Place in mixing bowl 3 ounces of the center of white bread
crumbled very fine, 1% ounces grated Parmesan, or dry ripe cheese,
and add to it 3 lightly beaten eggs. Add dash of pepper and nut-
meg. Bring to a boil 2 quarts of beef stock, and, little by little,
add to it the above mixture, stirring it all the while with French
whip. Continue to boil slowly, covered, for 7 or 8 minutes. Before
serving whip again.

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