The delicate and proper blending of savors is the chief art of good soup making. There is no dish, perhaps, which comes to the table that gives such general satisfaction as well prepared soup. Put the meat into cold water, and let it heat slowly. This dissolves the gelatine, allows the albumen to disengage, and the scum to rise, and diffuses the savory part of the meat. But if the soup is over a hot fire the albumen coagulates and hardens the meat, prevents the water from penetrating, and the savory part from disengaging itself. Thus the broth will be without flavor, and the meat tough. Allow about two tablespoonfuls of salt to four quarts of soup, where there are many vegetables, and one and a half where there are few. If more water is needed, use boiling water, as cold or lukewarm spoils the soup. Soup should never be suffered to stand in any vessel, (tin, copper or iron), to get cold, but if not to be used at once, pour it off while hot into a shallow, well glazed earthen dish. It should be strained before putting away. Soup is much better to be allowed to cool, and used the second day, as then all grease can be removed. A shank bone should be well cracked (that the marrow may be extracted), put on to cook in cold water, allowing a full quart for every pound of beef, and by a very gradual heat come to a slow simmer, which should be kept up for five or six hours. Soup on no account should be allowed to boil, except for the last fifteen minutes, to cook the vegetables in finishing. Do not add the salt until the meat is thoroughly done, as it has a tendency to harden the fibers and restrain the flow of juices. Thickened soups require more seasoning - nearly double the quantity used for thin soups. Stock made from meat without bone or gristle, will not jelly, but will taste very much like good beef tea. Never boil vegetables with it, as they will cause it to become sour. An economical soup-stock may be made of steak or roast beef bones, adding a piece of fresh meat, or none at all, and allowing it to simmer at least five hours; strain, remove all the fat the next day, and it will be ready for use.

How To Make Caramel For Coloring Broth

Put into a porcelain sauce-pan, say half a pound of sugar and a tablespooful of water. Stir it constantly over the fire until it has a bright, dark-brown color, being very careful not to let it burn; then add a teacupful of water and a little salt.

White Soup - Very Nice

Take a knuckle of veal, one carrot, one turnip, one onion, and. boil four hours. Before taking it up, stir in a tablespoonful of ground rice, wet up with cold water. Strain through a seive, always. Next day, half an hour before dinner, put it over the fire; just before serving, take half a pint of cream, one-half of milk, and pour, or rather mix, with three small eggs, beaten. Add this to the soup, stirring rapidly. Lift immediately from the fire. Season with salt and pepper before adding the eggs and cream.