"When in culinary doubt, consult the French."

Soups have much to recommend them. While their nutritive value is high, they may be made of the cheapest materials. The skill of the cook is shown in the flavors secured by the appetizing combinations of seasoning. Now that we have cooking boxes to help in the long time which is necessary for preparing them, soups may well have a much more important place in the menu than we have heretofore given them. A fine soup aids in digestion and adds to the general sum of happiness.

Soups may be prepared, seasoned, and made ready for the table, and placed in the cooker several hours before they are needed. The fire is then free for the preparation of the remainder of the dinner. The soup will require no further care, and there will be no boiling away, the flavor will be improved, and it will be found sufficiently hot for the table.

Brown Soup Stock

Take six pounds of the shin of beef, the middle of the round, or the neck. Cut the lean meat into inch pieces and have the bones well cracked. Put the fat and if needed a little butter into a frying-pan with a medium sized onion. When browned take them out and put them into the cooker kettle. To the remaining fat add one-half the meat and when it is well browned, put it into the kettle. Pour a little hot water into the frying pan and then into the kettle with the remainder of the lean meat, the bones, and any trimmings of veal, poultry or beef, either cooked or raw that you may have. Pour over all about five quarts of cold water. Heat very slowly and skim carefully. When it is clear and boiling consign it to the cooker for ten hours or over night.

In the morning reheat and add one-half cup each of chopped carrot and turnip, one-half table-spoonful of pepper corns, one tablespoonful of salt, one bay leaf, one-third cup of green celery leaves chopped, and two sprigs of parsley. Remove to the cooker when boiling and let remain one hour. Then strain and cool.

Unseasoned Soup Stock

Have the butcher cut into small pieces one large shin of beef. Wash thoroughly and put into the cooker vessel with four quarts of cold water, and any bone trimmings or bits of cold meat that you may have. Let stand half an hour, then heat gradually to the boiling point. Boil a few minutes, skimming carefully as the scum rises so that none will boil in. Now put on the cover tightly and remove to the cooker to remain about twelve hours. At the end of that time strain into a jar or crock to cool. When fully cold take off every particle of fat. This stock may be used as a foundation for all sorts of clear or thickened soups and must be made a day or two before needed for use.

Seasoned Soup Stock

Proceed as for unseasoned stock. After straining, add one onion, one small turnip, a small carrot, a handful of celery tops, one bay leaf, a sprig of parsley, a tablespoonful of salt and a few pepper corns. Bring to the boiling point and return to the cooker for one or two hours, as convenient. Then strain, and when cold skim well. The stock is ready for use, and will keep several days.