Clarify Stock

Ingredients - Whites of two eggs, 1/2 pint of water, 2 quarts of stock. Take the whites of two eggs, carefully separated from their yolks, whisk them well together with the water and still whisking add them gradually to the stock, which must be first warmed, place the soup on the fire and when boiling and well skimmed, whisk it well, draw to the side of the fire and let it settle until the whites of the eggs become separated. Pass through a fine cloth and the soup should be clear.

Clear Soup Or Bouillon

Cut up the lean of coarse beef into small pieces; 1 good-sized onion, 1 good sized carrot, 1 good-sized turnip; peel and cut up before using. Salt, nutmeg and cayenne pepper to taste. 4 whole cloves. Fry with 1 tablespoon of butter in soup-kettle. When it begins to look whitish, pour over it the stock from one chicken. Boil the chicken in 1 gallon of water in early morning, and make stock in afternoon. Boil 1 hour, strain and put away till next day for aspic or bouillon. For bouillon, beat an egg and let it come to a boil in the bouillon, and strain before serving.

Soup Stock

(Mrs. G. H. Campbell.)

Beef bone, mutton bone, veal bone, carrots, onions and celery. Cook all afternoon. For tomato soup add tomato and tablespoon of all spice; boil for hour. Strain and serve.

Bouillon

(Mrs. L. W. Henry.)

4 pounds beef, 5 pounds veal, 4 pounds chicken. Season highly with cayenne pepper and celery seed. Add 6 quarts of water and cook slowly 5 hours. Remove chicken when tender. Keep the stock in a cool place, and heat it when required, after removing grease from the top.

White Stock To Be Used For White Soups

Ingredients. - 4 pounds of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 3 carrots, 2 onions, 1 head of celery, 2 ounces of salt, 1 blade of mace, 1 bunch of herbs, 1 ounce of butter, 4 quarts of water, pepper. Mode - Cut up the veal, put it with bones and trimmings of poultry and ham into a stew-pan which has been rubbed with bits of butter, moisten with half pint of water, and simmer until the gravy begins to flow. Then add 4 quarts of water and the remainder of ingredients, simmer for 5 hours, after skimming and straining carefully through a hair sieve it will be ready for use.

Asparagus Soup

3 bunches of asparagus, 1 quart of rich cream or milk, 1 tablespoon of butter, 1/2 tablespoon of flour. Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers.

Cream Of Beets

(Florence M. Schauffler.)

2 tablespoons butter, 3 tablespoons flour, 3 pints milk, 1 1/2 of tender beets which have been put through a potato ricer. Cream together butter and flour and add milk. Season with salt and pepper and a few carroway seeds may be added after the German fashion, if desired. Turn into the mashed beets and allow to work up. On serving throw in a few capers.