Soup Stock

1 shin of beef

5 quarts of cold water

1 onion

1 carrot

1 turnip

2 bay leaves 1 sprig of parsley 12 cloves 1 stalk of celery 1 tablespoonful of salt

Lean, uncooked juicy beef should form the basis of your soup. No cooked or stale meats should be used for clear stock. Wipe the meat well with a damp towel; now cut all the meat from the bones. Place the bones in the bottom of a large porcelain-lined or granite soup kettle, lay the meat on top of them, add the water and stand the kettle on the back part of the range for one hour; then place it over a good fire. After about thirty minutes, the scum of the meat will gather on the surface, and the water will begin to steam. Now place it over a more moderate fire, add one cup of cold water, and skim off the scum. Now cover the kettle closely and let it simmer (not boil) for four hours; then add the vegetables and simmer one hour longer. Then strain the stock through a fine sieve, add the salt and stand at once in a cold place to cool. If you keep it in a warm place for a few hours it will not make a nice jelly. When cold, take all the grease from the surface, and it is ready for use.

Barley Soup

2 tablespoonfuls of pearl barley

1 quart of stock

Salt and pepper to taste

Wash the barley in cold water; then cover it with boiling water, let it boil up once and drain it. Cover it again with boiling water and simmer it for two hours. Drain; add to the stock when boiling; let it stand on the back part of the range for ten minutes; add salt and pepper,and serve.

Black Bean Soup

1 pint of turtle beans 1 1/2 quarts of boiling water 1 quart of stock

2 hard-boiled eggs

1 lemon

Salt and pepper to taste

If you use wine, 1 gill

Wash the beans well in cold water and soak them over night. In the morning, drain the water off and cover them again with one quart of the boiling water. Boil until tender, about two hours. Now add the stock and the pint of boiling water. Press the whole through a sieve; wash the kettle, return the soup and bring it to a boil; add salt and pepper. Cut the eggs and lemon into slices and put into the tureen, pour the boiling soup over,and serve.

If wine is used, put it in the tureen with the lemon and egg.

Dried Bean Soup

1 pint dried beans 1/2 pound of ham

1 quart of stock 1 1/2 quarts of boiling water

Salt and pepper to taste

Wash the beans and soak them over night. In the morning drain the water off, and cover them again with the boiling water; add the ham and boil gently two hours. Now add the stock. Press the beans through a sieve, return them to the soup kettle and bring to a boil. Add salt and pepper, and serve with toasted bread.

Dried Bean Soup Without Meat

1 quart of dried white soup beans 2 quarts of water 1 large tablespoonful of butter Salt and pepper to taste

Wash the beans, cover them with water and soak over night.

Next morning, drain, put them on to boil with two quarts of fresh cold water. As soon as they come to a boil, drain this water off and throw it away, this prevents the soup from being strong. Now cover again with two quarts of fresh boiling water, add a quarter of a teaspoonful of bicarbonate of soda, and boil until reduced to a pulp. Now press the beans through a sieve, return to the soup kettle and add sufficient water to make the soup about the consistency of cream, add the salt, pepper and butter and serve with croutons.