The foundation of all soups is the juice or extract of meat, poultry, game, fish or vegetables. The bones of meat are especially rich in nutriment that goes to make up a wholesome and palatable soup. The materials for soup cost but little and, by using the Caloric, the real expense of the dish - the long cooking over the fire - is done away with and it becomes one of the most economical as well as one of the most nutritious of foods. Meat should not be washed. Wipe it well with a piece of cheese-cloth wrung from cold water. Meat for soup should always be put on to cook in cold water, heated slowly, and not allowed to boil.

Brown Bread Baked in the Caloric

Pleased and Satisfied with a Caloric

Place soups in the Caloric to keep hot for a second helping or for late arivals.

Stock

Cut six pounds of the shin of beef in small pieces. Add three quarts of cold water, six whole cloves, six peppercorns and one bay leaf. Heat slowly and remove to the Caloric for six or eight hours, using one radiator. Strain through cheesecloth. When cold, remove every particle of fat. The stock will form a jelly and will keep for days in a cool place. By adding strained tomatoes or cooked vegetables, an excellent soup may be prepared on short notice. For a clear soup or bouillon, use equal quantities of stock and water, seasoning to taste.

Asparagus Soup

Clean one pound of asparagus and cut in half-finger-long pieces. Melt one to one and one-half table-spoonfuls of butter. When it commences to bubble, add two tablespoonfuls of flour. Stir and add one and one-half quarts of stock. Into this put the asparagus and remove to the Caloric. When the soup is done, stir in the yolk of an egg. Serve with croutons.

Bean Soup

One cupful of navy beans soaked in water over night. Drain, add one quart of boiling water, an even tablespoonful each of salt and sugar and one pound of pork loin. Place in the Caloric and cook three hours or longer, using one radiator. When done, press the beans through a colander, cut the meat in small pieces and brown in one table-spoonful of butter, to which one small onion has been added. Add one quart of milk and one-quarter of a teaspoonful of pepper. Mix all together and serve hot.

Bouillon

Cut three pounds of lean beef into cubes. Add two quarts of cold water, half of a small onion, a bay leaf and a little celery. Cook in the Caloric five or six hours, using one radiator. When cold, remove the fat. Before using, drop in a little bag of cinnamon and cloves. Season with salt and pepper and color with a tablespoonful of caramel. Heat and serve.

Chicken Soup

Save the liquor in which a chicken has been boiled. The following day, break the bones in pieces and place in a kettle with the liquor and any gravy, dressing or trimmings that may have been left. Add four tablespoonfuls of rice and heat slowly to the boiling point. Place in the Caloric and cook four hours or more, using one radiator. Strain, season with salt and pepper and serve.