Show MAKING STOCKS NO SOUPS SOUP important part of dinner preparation to which extreme eat caro care should shell be given brown acup Is mado ads jr front beef and vegetables vegetable or veal heet beef fowl and it vegetables veal with onion and eel cel cry ary seasonings make white hire stock steel or chicken all kan and I 1 veal 1 I together h or with celery onion aa and seasonings A mg make look white stock block cream soups are generally made mad w inthout stock milk or cream cawn be ing liquids used and foundation from chicken stock I 1 la don or vegetables made from fro fowl resembles white stock hot but la Is not so rich don it expect a soup cup to be good unless it I 1 Is property properly weal seasoned liand and a good tasty soup Is not act made with a pound ot of meat and a gat gal ion 10 n ot of water patience Pat lecer and good gold ma terdal ter ial are necessary factors in 1 good soup cap making cut the meat in small pieces cover cove with cold water let at stand ad one hour then heat gradually this method draws draw out all 11 the and flavoring qualities of the meat allow one a plot pint of at water to each pound of homes bones and meat or about three term meat and small par portion t ion of bone if soup is to be reada made from arout scraps of cold meat you should sh 0 ud add areah t to 81 meet meat to give added flavor sweet herbs barbs tor for seasoning are necessary arya and ad are compo composed inal of parsley be bay leaf e f C cloves a pop pepper per oms corna c thyme and mar joram jam if you desire I a clear soup cap do not let stock noil boil rapidly rap loni lon slow cooking la Is necessary stock with coat ing of fat will keep a week in 1 hot weather old and several we weeks i in cold win weather others toc to clear soup stock take white and shell of one egg agg for every two quarts ot of strained stock beat white add crushed crashed shell to cold took stock pour into kottle kettle and str stir constantly until boiling point 1 la reached boil three xai minutes u tr without st stirring irrig then them simmer scanner gently ge t J Y tor to ten an t a strain SICA through alne sieve e and ad cheesecloth oha act M repeat aa I 1 deeded d d and d serve r ve K these directions ol are am follo followed a an n abs absolutely clear soup will be the result |