*SOUPS*


Soups are wholesome and palatable and should form part of the meal
whenever possible. It is a good plan to have some sort of vegetable or
meat stock always at hand, as this renders the making of the soup both
easy and economical. With milk at hand, cream soups are easily made.


SOUP STOCK

In making soup, bring the cold water in the soup pot with the meat and
bones to a boil slowly, and let it simmer for hours, never boiling and
never ceasing to simmer. If clear soup is not desired soup may be
allowed to boil. Bones, both fresh and those partly cooked, meats of all
kinds, vegetables of various sorts, all may be added to the stock pot,
to give flavor and nutriment to the soup.

One quart of cold water is used to each pound of meat for soup; to four
quarts of water, one each of vegetables of medium size and a bouquet.

Make the soup in a closely covered kettle used for no other purpose.
Remove scum when it first appears; after soup has simmered for four or
five hours add vegetables and a bouquet.

Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
excepting sage, and tied, makes what is called a bouquet and may be