Beef Bouillon

3 pounds lower round of beef

1 sprig parsley 1/4 cupful minced celery, or 1 teaspoonful celery salt 1 bay leaf

3 cloves

3 quarts cold water

1 onion, minced

1 small carrot, minced

5 peppercorns

1 tablespoonful salt

Cut the meat in inch pieces, and let stand in cold water for an hour. Cover, bring slowly to boiling point and remove any scum that may arise. Let simmer for three hours, then add the vegetables, spices and seasonings and simmer an hour longer, replenishing the water as necessary to keep the quantity about two quarts. Strain, cool, remove the fat, and clear the bouillon, as directed.

Consomme

3 pounds lower round beef 3/4 pound marrow bone

1 quart chicken stock

2 pounds knuckle of veal 1/4 cupful diced carrots

1/4 cupful shredded celery tips 1/4 cupful diced turnips I sprig each marjoram and thyme, if convenient

1/3 cupful sliced onion with peel 3 quarts cold water 1 tablespoonful salt 1/2 teaspoonful peppercorns 3 cloves 2 sprigs parsley Bit of bay leaf

Cut the beef in cubes; brown half of it in the marrow. Put the balance in cold water; add the veal cut in pieces, the bones cracked, and the browned meat, and let stand an hour. Heat slowly to boiling point, and simmer three hours, removing the scum as necessary. Then add the vegetables, seasonings and chicken stock and cook one and one-half hours longer, very slowly. Strain, cool, remove the fat and clear, as directed above.

Brown Soup Stock

5 pounds shin or shank of beef

4 quarts cold water

1 teaspoonful peppercorns

5 cloves

1/2 bay leaf

1 sprig each summer savory and marjoram, if convenient

1/2 teaspoonful celery seed, or 2 stalks minced celery 1/2 cupful diced carrots 1/3 cupful sliced onion 1/3 cupful diced turnips 1 tablespoonful salt 2 tablespoonfuls beef drippings

Cut the meat from the bone and brown it in the beef drippings. Crack the bone, add to the water, with the meat, and bring slowly to boiling point. Simmer about four hours, removing the scum as necessary, as fast as it rises. Then add the vegetables and seasonings and simmer an hour longer. Strain, cool, remove the fat and clear as directed above.

White Soup Stock

4 pounds knuckle of veal or

1 large fowl 1 tablespoonful salt 1 onion

Blade of mace

2 quarts cold water

1/2 teaspoonful peppercorns

2 stalks celery

Cut the meat in small pieces; put the meat, bone, and water together, and heat gradually to boiling point, skimming often. Add the seasonings midway of the cooking. Simmer four or five hours; replenish the water as it evaporates. Strain and cool; if the scum has been carefully removed and the soup is strained through a double thickness of cheesecloth, the stock will be quite clear. For transparent stock, however, clear as directed.

Vegetable Soup Stock

1 carrot

1 medium-sized onion

Outside stalks and leaves of a head of celery 1 cupful canned tomato 1 teaspoonful salt Few grains cayenne

2 turnips

1/2 tablespoonful sugar 4 tablespoonfuls olive oil 2 quarts cold water 1 apple, cored but not pared 1 cupful chopped cabbage, (optional)

Wash the vegetables thoroughly. Chop the carrot and turnip fine, peeling and all. Chop the celery, and slice the onion, but do not remove the peel. Core the apple and cut it in pieces. Then caramelize the sugar a dark brown, add to it the oil and the carrot, celery, onion and turnip, and cook till slightly browned, shaking occasionally. Then add the water, tomato, apple and seasonings and simmer one hour, well covered. Strain, cool and clear if desired.

Tomato Bouillon

1 pint boiling water

2 tablespoonfuls minced onion

2 tablespoonfuls minced carrot 1 teaspoonful salt

1/8 teaspoonful pepper 1/4 teaspoonful Worcestershire 2 cupfuls canned tomato

Bit of bay leaf 4 cupfuls boiling water 2 teaspoonfuls beef extract, or 1 quart beef stock

Combine the pint of boiling water, onion, carrot and tomato and simmer, uncovered, twenty minutes. Dissolve the extract in the quart of boiling water, add to the tomato mixture, season and put through a fine strainer. To make the bouillon very clear, strain through cheesecloth.

Celery Bouillon

I 3-pound knuckle of veal

1 tablespoonful salt

1 onion

Outer stalks head celery

2 quarts cold water

1/2 teaspoonful peppercorns

Bit of bay leaf

Wipe the meat and cut it in small pieces. Put the meat, bone, water, seasonings (except the salt), and the celery, chopped (leaves and all), in the soup kettle, and bring gradually to boiling point. Simmer four hours, replenishing the water as it evaporates. Add the salt after two hours' cooking. Strain and let stand until the fat can be removed. Then clear as usual, re-heat and add a spoonful of cooked, diced celery to each serving.