Brown Stock or Bouillon.

2 pounds beef (1/4 to 1/2 bone) 1 1/4 quarts cold water 4 to 6 peppercorns 2 cloves 1 bay-leaf

1 blade mace

1 teaspoon sweet herbs

Sprig parsley

1 tablespoon, each, of carrot, onion, celery, turnip 1 teaspoon salt

A good stock can be made by using left-over meat scraps and bones instead of the beef specified, and by substituting any available vegetables, such as the outer leaves of lettuce, celery tops, etc., for those given above. After the stock is made, leftover vegetables, cereals, hard-cooked eggs, small pieces of meat, etc., may be diced or chopped and served in the soup.

Consomme.

1 pound lean beef

1 pound veal

11/4 quarts cold water or 1 pint cold water and 1 pint chicken stock

2 peppercorns

1 clove

1/2 teaspoon sweet herbs Sprig parsley

1 tablespoon each, celery, carrot, onion 1 teaspoon salt

Mutton or Lamb Stock or Broth - Use the same ingredients as for brown stock or bouillon, using mutton or lamb instead of beef, and removing most of the fat from the meat.

White Stock.

2 pounds chicken or knuckle of veal 1 1/4 quarts cold water 2 peppercorns 1 clove

1/2 teaspoon sweet herbs

1 tablespoon, each, of onion and celery 1 teaspoon salt

The liquid in which a fowl or chicken is cooked is also a white stock or chicken broth.

Fish Stock or Court Bouillon.

2 pounds white fish or

2 pounds head and trimmings

1 1/4 quarts cold water

2 peppercorns

1 clove Sprig parsley 1 bay-leaf

1 tablespoon, each, carrot, celery, onion

Fish stock needs to be cooked for only half the time required for other stock.