Brown Stock No. 1

3 lbs. shin of beef

3 qts. cold water

1/2 teaspoon peppercorns

6 cloves

1/2 bay leaf

3 sprigs thyme

1 sprig sweet marjoram

2 sprigs parsley

1/2 cup carrot

1/2 cup turnip

1/2 cup celery

1/3 cup onion

1 tablespoon salt

Prepare the meat as directed for making stock, brown one-third of it in a frying pan with the fat. Wash the vegetables, scrape or pare them, and cut them in small pieces. Put all the ingredients together and bring them to a boil. When they have boiled for ten minutes put them into a cooker for from nine to twelve hours. Unless there is a large quantity of soup it is not safe to leave it more than twelve hours, lest it grow cold and sour; but nine or more quarts may safely be left for fifteen hours or more, provided the kettle is at least two-thirds full. Pour it through a wire strainer and cool it as rapidly as possible.

Brown Stock No. 2

1 1/2 lbs. meat and bone, raw or cooked 1 1/2 qts. water 6 peppercorns 3 cloves 1/2 teaspoon shaved lemon rind

3 sprigs parsley 1/4 cup carrot 1/4 cup turnip 1/6 cup onion 1/4 cup celery 1 teaspoon salt

Do not use salt or smoked meats for soup stock, or any parts of meat which have become charred or blackened in the cooking. Very little of these would be enough to destroy the good flavour of soup.

Cut from the bones all the meat that is easy to get off. Tough ends from steak or roasts should be cut off before they are cooked, and saved for soup or stews. Cut meat for making soup in small pieces. Separate the bones at the joints and crack them if they are large. Soak the meat in the water while preparing the seasoning. Put all the ingredients together and bring them to a boil. Boil them for ten minutes and put them into a cooker for from nine to twelve hours, standing the pan or pail in a large pail of boiling water, unless this recipe fills the cooker pail. Strain the stock through a wire strainer, and cool it as rapidly as possible.

White Stock No. 1

1 chicken or fowl

Water to cover the chicken

Salt (1 teaspoon to 1 qt. water)

Cook chicken or fowl according to the directions given on page 131 for stewed chicken. The water in which the chicken was cooked makes white stock.

White Stock No. 2

2 lbs. knuckle of veal 2 qts. cold water 1 tablespoon salt

12 peppercorns 1/2 cup celery or 1 teaspoon celery seed

1 onion

Prepare the meat as directed for making stock. Pare and slice the onion; cut the celery in pieces. If celery cannot easily be obtained, substitute dried celery leaves, using three or four sprays, or use celery seed.

Put all the ingredients together, let them boil for ten minutes, and put them into a cooker for from nine to twelve hours. Set the pail or pan in a larger cooker-pail of boiling water unless the soup nearly fills the cooker-pail.

Bouillon

3 lbs. lean beef from round or shoulder

2 lbs. marrow bone

3 qts. cold water

1 teaspoon peppercorns

1 tablespoon salt 1/2 cup carrot 1/3 cup onion 1/2 cup turnip 1/2 cup celery

Prepare the meat as directed for making brown stock. Use the marrow fat for browning the meat. Boil all together for ten minutes and put them into a cooker for from nine to twelve hours. Strain the stock through a wire strainer and cool it. When cold, remove the fat and clear the soup as directed on page 59. Serve in bouillon cups with crisp crackers. Serves fifteen to twenty persons.

Beef Broth

1 lb. lean beef from round or shoulder

1 pt. cold water 1/4 teaspoon salt

Wash and chop the meat fine, removing any pieces of fat. Add the salt and let the meat soak for one hour in a cold place. In a small cooker-pail or pan set over a larger cooker-pail of hot, but not boiling water, heat the broth till it registers 165 degrees Fahrenheit. Slip the pails into a cooker for one-half hour. Strain the broth through a coarse wire strainer, remove all fat by the directions on page 59, and serve it immediately in a heated cup; or it may be chilled, or frozen to the consistency of mush.

Mutton Broth

3 lbs. mutton (from neck) 2 qts. cold water 2 teaspoons salt

Few grains pepper 3 tablespoons rice or 3 tablespoons barley

Wipe the meat, remove carefully all skin and fat, as these impart a rank flavour to mutton broth. Cut the meat into small pieces, or put it through a food chopper. Cover the meat and bones with the water, add the salt, and when boiling put them into a cooker for from nine to twelve hours. If barley is used, soak it over night and cook it in a small pail or pan set into or ove the broth n the ame cooker-pail. When broth and barley are bo h boiling, put the pails together and slip them nto the cooker. Rice would be over cooked if treated in this way, and should be cooked in the strained broth, or separately, for one hour in the cooker. When the broth is done, strain it and remove every particle of fat as directed on page 59.