The juices of meat are drawn out by soaking the meat in cold water for a length of time. These juices are cooked in the water with vegetables to form soup stock. Celery leaves, onion leaves, meat trimmings, marrow bones and pan gravies may be saved from the regular meals and made into soup stock. Cook all the ingredients together in a large kettle and keep for future use. In summer, the stock should be boiled daily to prevent its souring.  

Soup Stock

2 pounds beef brisket

2 quarts cold water

2 teaspoons salt

A few dried onion peels

1/2 cup tomato, raw, stewed or canned

1 small onion

1 carrot

1/2 cup celery, diced Sprig parsley

Wash, wipe and then salt the meat. Let stand one hour in the soup kettle without water. Pour on the cold water and let stand another hour. Cook over a low flame for three or more hours.

Add vegetables and more water if much is cooked off. Cook for one more hour. Strain the soup, cool and allow fat to rise to the top. Skim off this fat, add salt and pepper and a little chopped parsley just before reheating to serve.


Three pound beef bone Two pound veal bone Chicken bones 4 pounds lean beef meat 4 quarts cold water 1 onion sliced

1 carrot

1/2 cup diced celery

A few dried onion peels

1 sliced potato

1/4 cup corn

Bay leaf Let meat and bones stand for one hour in the cold water to draw the juices. Boil slowly in the soup kettle for four or more hours. Add the vegetables and boil for one additional hour. Strain and season. Allow to cool and remove cake of fat from top. Reheat and serve in bouillon cups.

Chicken Soup

4 pound chicken Extra chicken feet 4 quarts cold water 1 onion

1/2 cup diced celery root

Tablespoon salt


Scald and skin the chicken legs and the wing tips of the chicken. Singe and unjoint the chicken, rub with salt and soak several hours in water. Drain this water, put on the range in cold fresh water and bring to a boil. Skim the top at this time for a clear soup. Boil slowly for three hours and add the vegetables and boil for one hour longer. Take the chicken out when it has cooked thoroughly, so that the flesh falls away from the bones. Use with a cream sauce for chicken with rice, with dumplings or cold for chicken salad.

Serve the soup hot with a slice of lemon in each soup plate.

Cold Chicken Bouillon

Soak a tablespoon of crystallized gelatine in cold water. Add one-quarter cup boiling water to dissolve the gelatine. Add two cups of hot chicken soup and beat in well. Cool and serve in bouillon cups with one slice lemon and a sprinkling of chopped parsley on top of each cup. For cold beef bouillon, use two cups hot beef soup in place of chicken soup.

Beef Consomme

2 pounds lean beef

2 pounds marrow bone

2 pounds chicken

2 pounds veal bone

6 quarts cold water

1 onion

1 carrot

1/2 cup diced celery

1 tablespoon salt


1/4 teaspoon celery salt

Chop beef into pieces and with marrow from bones, brown in a hot spider. Place in soup kettle. Clean chicken and cut in pieces and place in kettle. Add cold water and let come to a boil. Skim the liquid if a clear soup is desired. Turn down flame and allow to cook slowly for five hours. Stew the vegetables in a little fat and when half tender, add to the liquid and boil for one additional hour. Strain the soup and season. Allow to cool and remove the cake of fat that forms on the top. Remove the chicken from the soup as soon as it has boiled tender. Use this chicken for salad.