White Stock

1 knuckle of veal

2 lbs. veal meat 1/4 cup onion

1/4 cup carrot 1/2 cup celery

Parsley 1/2 teaspoon peppercorn 2 teaspoons salt 4 quarts cold water

Cut meat in small pieces.

Soak knuckle and veal in cold water 1 hour. Heat slowly until it boils. Cook slowly 4 to 5 hours.

Add vegetables and cook 1 hour longer, strain, chill quickly. Skim before reheating. Add vegetables, cereals, or other flavorings as desired for serving. Serves 6 to 8.

To Clear Soup or Stock

To each quart of cool stock add white of one egg slightly beaten, and the crushed egg shell, heat until it boils, beating constantly. Boil 2 minutes without beating and cook gently 20 minutes. Then let settle a few minutes. Remove scum and strain through muslin.

Julienne or Vegetable Soup

1 quart clear soup stock 1/2 pint vegetables

Carrots, turnips, celery, peas, beans, etc., may be used.

Cut the vegetables in threadlike pieces 2 inches long or in small cubes or fancy shapes, cook in boiling water until tender,

and add to the cleared soup stock just before serving. Serves 4 to 6.

Bouillon

4 lbs. meat and bone 3 quarts cold water 1 large onion

1/4 cup carrot

1/2 cup turnip

10 peppercorns

Pot herbs 1 bay leaf 1 sprig parsley 1 piece celery root 6 cloves

Cut the meat into small pieces, crack the bones, and soak in the cold water for one hour. Cook gently 6 or 7 hours; then add the vegetables finely chopped and the seasonings; cook 2 hours longer and strain. Several pieces of lemon rind may be heated with the stock if desired. If part of the meat and vegetables are browned before adding to the water it improves the color and flavor. Clear. Serves 6 to 8.

Cream of Rice with Stock

1 quart white stock 2/3 CUP cooked rice 1 slice of onion 1 sprig of parsley 1 sprig of celery

1 1/2 cup milk

1 teaspoon salt 1/8 teaspoon pepper 1/2 cup cream

Add rice, onion, parsley, and celery to stock and boil 1/2 hour. Press through a sieve. Scald milk and add to strained stock. Add seasonings and reheat.

Just before serving add cream. Serves 8.

Scotch Broth

3 lbs. neck of mutton

3 qts. water 1/2 cup pearl barley or rice 1/4 cup carrot 1/4 cup turnip 1/4 cup celery

1 teaspoon chopped onion

1 tablespoon butter

2 tablespoons flour 1 tablespoon salt

1/4 teaspoon pepper 1 tablespoon chopped parsley

Remove the fat and bone and cut the meat into 1 inch pieces, soak in 2 quarts cold water 1 hour, then bring quickly to boiling point and skim. Drain the barley, which has been soaked in cold water over night, add this to the broth, and cook for 2 hours at low temperature. Soak the bones in the other quart of cold water 1 hour, then heat slowly and boil 2 hours, skim, strain, and add liquid to the broth from the meat. Add the vegetables to broth and cook until they are soft. Thicken with butter and flour cooked together, add seasoning, and just before serving add chopped parsley.

Gumbo Soup

1 chicken Flour for dredging Bacon or other fat

1 onion

1 quart okra pods 1 quart sliced tomatoes Salt and pepper 1/3 cup rice

Cut up the chicken as for fricassee, and dredge it thoroughly with flour. Slice the onion and cook in the hot fat till golden brown, then brown the sliced okra pods.

Put the chicken, onion, okra, and sliced tomatoes into a kettle and simmer until chicken is tender. Remove the large bones and the fat, season, and add the boiled rice. Serves 8 to 10,