There are two principal ways of making soup stock. They are known as clear stock and mixed stock. To make a clear soup we always use fresh meat and bone; the second stock being made from bones and pieces of meat left from roasts and uncooked meats.

As this latter is made from bits of meat and bone left over, no household should be without a stock-pot. Into the stock-pot should go only such meat and bone as is perfectly sweet, the smallest piece of tainted meat will destroy the soup. Stock can be cooked on the back part of the stove while other cooking is going on. It should be cooled quickly and not allowed to stand on the back part of the stove to cool slowly. Stock allowed to cool slowly becomes sour very readily.

To prepare soup bone for clear stock remove the outer skin from the meat and bone, wipe carefully with a wet cloth. (Do not put into a pan of water and wash, as the water draws out the juices, which should be kept for the soup.) Have the butcher break the bone in many pieces. In buying a soup bone buy half meat and half bone.

White stock is made from chicken and veal.

Allow one quart of water to each pound of meat and bone.

Clear Beef Stock

Buy a shin or shank of beef having half meat and half bone (about five pounds); remove the skin; cut the bone in two-inch pieces and the meat into small pieces; add five quarts of cold water and two tea-spoonfuls of salt; let come to a boil slowly; place where it will keep just below the boiling point; simmer slowly for six or eight hours, or until the meat falls from the bone; strain and cool quickly; when cold skim off the fat. For beef broth heat the plain beef stock, season with salt, pepper and a little minced parsley, and serve. This is the simplest form of beef soup.

Beef Soup

Strain the soup stock, after removing the fat, into a kettle; do not allow the sediment to pass. To four quarts of stock add one small onion cut fine, one bay leaf, one stalk of celery, two sprigs of parsley, a small bouquet of sweet herbs, ten pepper corns, and six cloves; boil gently for fifteen minutes; strain through strainer cloth. Serve as a simple beef soup.

Mixed Stock

Cover the trimmings and tough pieces of bone left from roasts and broils with cold water; allow one teaspoonful of salt for each gallon of water; cook slowly for about four hours; then add half an onion, six cloves, six pepper corns, two sage leaves, two sprigs of thyme, one bay leaf, two sprigs of summer savory; simmer for two hours longer; strain and cool quickly. This stock can be used in sauces or served as a simple soup, garnished with vegetables or some well-cooked tapioca.

Chicken Stock

Select a hen fowl (not as strong flavored as a rooster); singe and scrub; prepare as for roasting, omitting the stuffing; place in a kettle and cover with boiling water; cook slowly until the fowl is tender; remove from broth, cooling the broth quickly; when cold, remove the fat. The chicken can be used for salad, creamed chicken, hash or cold boiled chicken.