Brown Soup Stock

6 lbs. shin of beef

3 quarts cold water

1/2 teaspoon peppercorns

6 cloves

1/2 bay leaf

3 sprigs thyme

1 sprig marjoram

2 sprigs parsley

Carrot Turnip Onion Celery

1/2 cup each, cut in dice

1 tablespoon salt

Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a mar-row-bone. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

Bouillon

5 lbs. lean beef from middle of round

2 lbs. marrow-bone

3 quarts cold water

1 teaspoon peppercorns

1 tablespoon salt

Carrot

Turnip

Onion

Celery

1/3 cup each, cut in dice

Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.

Tomato Bouillon With Oysters

1 can tomatoes

1 1/2 quarts bouillon

1 tablespoon chopped onion

1/2 bay leaf

6 cloves

1/2 teaspoon celery seed 1/2 teaspoon peppercorns 1 pint oysters

Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croutons.

Iced Bouillon

Flavor bouillon with sherry or Madeira wine, and serve cold.

Macaroni Soup

1 quart Brown Soup Stock 1/4 cup macaroni, broken in half-inch pieces.

Salt Pepper

Cook macaroni in boiling salted water until soft. Drain, and add to stock heated to boiling-point Season with salt and pepper. Spaghetti or other Italian pastes may be substituted for macaroni.

Tomato Soup With Stock

1 quart Brown Soup Stock

1 can tomatoes

1/2 teaspoon peppercorns

1 small bay leaf

3 cloves

3 sprigs thyme

4 tablespoons butter

1/3 cup flour

Onion Carrot Celery Raw ham Salt

1/4 cup each cut in dice

Pepper

Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.