Soup Stock

One good stock is the foundation of all soups.

To a two-bit shin of beef I add what beefsteak and other meat bones I may have, add six quarts of water, cover tightly, and boil gently all day. Strain at night and set away to cool. The next day skim the fat from it and if the stock is not a thick jelly, put it on the stove and boil still longer. This should make three quarts of rich jelly, to which you can add rice, barley, macaroni, vermicelli or vegetables, or whatever you fancy as a flavoring. (The fat I skim from the soup I put on the stove and boil until it is transparent, pour it into a small pan or tin and use it in place of butter or lard for cooking. It is much superior to butter or lard for frying or shortening.)

Mock Turtle Or Calf's - Head Soup

One large calf's head, four pig's feet.

This soup should always be prepared the day before it is to be served up. Lay the head and feet in the bottom of a large pot, and cover with a gallon of water. Let it boil three hours, or until the flesh will easily slip from the bones. Take out the head, leaving in the feet, allow these to boil steadily, while you cut meat from the head. Select enough of the fatty portions which lie in the top of the head and the cheeks to fill a teacup, and set aside to cool. Remove the brains to a saucer, and also set aside. Chop the rest of the meat, with the tongue very fine; season with salt, pepper, powdered marjoram, and thyme, teaspoon of cloves, teaspoon of mace, half as much allspice, a grated nutmeg, and return to the pot. When flesh falls from pig's feet, take out the latter, leaving the meat. Boil all together slowly, without removing cover, for two hours more, then set away till next day. An hour before dinner, set on stock to warm. When it boils strain carefully, drop in the meat which you have reserved, which when cold, should be cut in small squares. Have these all ready as well as the force-meat balls. To prepare these, rub yolks of five hard-boiled eggs to a paste, adding gradually the brains to moisten them, also a little butter and salt. Mix with these two eggs beaten very light, flour your hands, and make this paste into balls about the size of pigeon's eggs; put these into the soup about five minutes before taking from the fire, stir a large tablespoonful of browned flour, rubbed smooth in some cold water, let it boil up, add juice of one lemon, it should not boil more than one-half hour on second day. Serve with sliced lemon.

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Cream Of Barley Soup

German Style.

Soak the barley over night. In the morning pour the water off, add fresh and boil ten minutes. Then cover with bouillon. Put in it one onion and a bouquet. Let it boil slowly two hours; then strain through a sieve, allowing most of the barley to pass through. Place on the stove and boil five minutes. Skim the fat off and add a cup of rich milk or cream. If desired, add the beaten yolks of two eggs.