The real value of soup is brought out in a fireless cooker. Meats and bones for soup cost but little and the real expense of the dish - the long cooking over a fire, is done away with. The foundation of all soups is the juice or extracts of meats, poultry, etc., that are used, and the true flavor and the nutriment of these things are best preserved by the fireless method of cooking.

Browned Soup Stock

4 pounds soup meat and bone

1 onion

2 quarts water

1 tablespoon salt

teaspoon pepper 1 stalk celery 1 turnip 1 carrot

bay leaf

Wipe the meat and cut it into small pieces. Brown about one third in a frying pan with a little suet and an onion. Place bones and remaining meat in kettle; add two quarts of water and allow to stand for one hour. Add two cups of water to the meat in the frying pan; boil one minute and add to the meat in the kettle. Add seasoning and diced carrots and turnips. Bring the entire mixture to a boil and allow it to simmer ten minutes. Place in the cooker for eight hours. Remove and skim fat from top before using. Use one radiator or cook a longer time.

White Soup Stock

4 pounds knuckle of veal 1 onion Small bay leaf

2 teaspoons salt 6 peppercorns 1 stalk celery

8 cups water

Wipe the meat and cut into small pieces. Have bone cracked and place this with the meat in the kettle; add seasoning and onion and celery cut into small pieces. Add water and allow to stand an hour. Boil slowly thirty minutes and place in cooker eight hours. Pour soup through several thicknesses of cheesecloth and it will be very clear. Use one radiator or cook a longer time.

Bean Soup

1 cup navy beans

2 quarts water 1 small onion

2 stalks celery 1 tablespoon salt teaspoon pepper

2 tablespoons butter

Soak beans over night; drain and add two quarts of cold water. Add chopped celery and onion, also salt and pepper. Boil slowly for fifteen minutes. Place in cooker for four hours. Rub through sieve; add butter and serve. Use one radiator or cook a longer time.

Chicken Soup

Clean and dress the chicken; place in kettle and add six cups of cold water, a few celery leaves and two teaspoons of salt. Boil slowly for twenty minutes; place in cooker for five hours. Allow chicken to cool in liquor. It may be used for salad or croquettes. Allow soup to cool and remove fat before serving,

Corn Soup

1 can corn

1 quart milk

1 tablespoon chopped onion

3 tablespoons butter 2 tablespoons flour Salt and pepper

Yolks of 2 eggs

Put the corn in the kettle, with the milk. Remove to the cooker for two hours or more. Fry the chopped onion in butter; add the flour and cook until smooth. Strain and add. Season with salt, pepper and paprika. Put in double boiler to keep hot, and just before serving add the yolks of eggs, well beaten.