Soup Stock.

2 lbs. hind shin of beef.

2 qts. cold water.

6 whole cloves.

6 peppercorns.

1 bunch of sweet herbs.

1 inch blade mace.

2 tsp. salt. 1 small onion. l/2 " carrot. l/2 " turnip. 1 sprig parsley.

Wipe and cut the bones and meat into small pieces. Put the marrow, bones, and cold water into the kettle. Soak 1/2 h. before heating. Add spices and herbs, and the vegetables cut fine. Simmer 6 or 7 h., and strain. When needed for soup remove the fat, heat the stock to the boiling-point, and season to taste.

Macaroni Soup.

1 c. stock. 1 ssp. salt.

l/2 stick macaroni. 1 spk. pepper.

Cook the macaroni in boiling salted water about 1/2 h., or till tender. Drain, and cut into thin slices or rings; put them into the soup tureen with the salt and pepper, and pour over them the boiling stock.

Mixed Vegetable Soup.

1 c. stock. 1 tbsp. carrot.

1 tbsp. turnip. 1 ssp. salt.

Wash and scrape the carrot, and pare the turnip. Cut into quarter-inch dice. Put into boiling salted water, and cook until tender. Drain and add, with the salt, to the boiling stock.

Rice Soup.

1 c. stock. 1 ssp. salt.

1/2 tbsp. rice.

Cook the rice in boiling salted water 1/2 h., or until tender. Drain and add to the boiling stock.

Potato Soup.

3 potatoes.

1 pt. of milk or half milk and half water. 1 tsp. chopped onion.

1 tsp. salt. 1 spk. white pepper. 1/2 tbsp. flour. 1/2 tbsp. dripping.

Wash and pare the potatoes, put them into boiling water and cook till very soft. Cook the onion in the milk in a double boiler. When the potatoes are done, drain and mash them. Add the boiling milk and the seasoning. Rub them through a strainer, and put them back into the double boiler to boil again. Melt the dripping in a small pan, add the flour, and stir till it thickens. Stir it into the boiling soup. Let it boil 5 m. Add 1 tsp. finely chopped parsley, and serve very hot, with croutons. If the soup be too thick add a little more hot milk or water.

Baked Bean Soup.

Take the cold baked beans, add twice the quantity of cold water, and let them simmer until soft. When nearly done add half as much tomato. Bub them through a purée strainer. Add more water till the right consistency, season to taste with salt, pepper, and mustard. Heat again and serve with toasted crackers or fried dice of bread.

Questions on Lesson VII.