easily removed from the soup.

Root celery, parsley, onions, carrots, asparagus and potatoes are the
best vegetables to add to the soup stock. Never use celery leaves for
beef soup. You may use celery leaves in potato soup, but sparingly, with
chopped parsley leaves.

Vegetables, spices and salt should always be added the last hour of
cooking. Strain into an earthen bowl and let cool uncovered, by so doing
stock is less apt to ferment.

A cake of fat forms on the stock when cold, which excludes air and
should not be removed until stock is used. To remove fat run a knife
around edge of bowl and carefully remove the same. A small quantity will
remain, which should be removed by passing a cloth, wrung out of hot
water, around edge and over top of stock. This fat should be clarified
and used for drippings. If time cannot be allowed for stock to cool
before using, take off as much fat as possible with a spoon, and remove
the remainder by passing tissue or any absorbent paper over the surface.

Bouillon should always be thickened with _yolks_ of eggs, beat up with a
spoon of cold water. Ordinary beef soup or tomato soup may be thickened
with flour. To do this properly heat a scant spoon of soup drippings,
stir in briskly a spoon of flour, and add gradually a large quantity of
soup to prevent it becoming lumpy.


WHITE STOCK

Veal, turkey, chicken and fish are used.