Soups are very nutritious, and if made in the proper way are very economical, as they are the means of saving and utilizing a great many remnants of left-overs that would be unfit for any other dish:

Soup stock is the basis of all meat soups. It consists of the soluble parts of the meat, vegetables and bone dissolved in water. Soups are divided into two classes, soups with stock, and soups without stock.

When meat for soup comes from the market, remove from the brown paper and wipe all over with a clean, damp cloth. Cut the lean meat into small pieces. By so doing, a large amount of surface is exposed to the water, and juices are more easily drawn out. Put bone, meat and fat into a clean soup kettle, and add as many quarts of cold water as there are pounds of meat and bone. Let stand one hour, that the water may draw the juice from the meat. Heat gradually to the boiling point, then lower the heat, and cook slowly from six to seven hours. A scum will rise on the top, which contains coagulated albuminous juices. These give to the soup its chief nutritive value, and should not be removed. Vegetables and spices should be added the last hour of cooking.

A knuckle of veal is often added, which gives the stock when cold a jelly-like consistency. Some of the fat is absorbed. The remainder rises to the top and forms, when cold, an air-tight covering over the stock, and should not be removed until the stock is done.

From this stock may be made macaroni, noodle, vegetable or tapioca soups, by adding just before serving, the boiled vegetables indicated by the name.

Have all the trimmings sent home with the meat.

Either kitchen bouquet or caramel is used to darken soups.

The kettle should be closely covered to keep in the steam and savory odors.

Stock made without vegetables keeps best in hot weather. It is better to use the stock the day after it is made.