Stock for Clear Soups.

Five pounds of clear beef, cut from the lower part of the round; five
quarts of cold water. Let come to a boil, slowly; skim carefully, and
set where it will keep just at the boiling point for eight or ten
hours. Strain, and set away to cool. In the morning skim off all the
fat and turn the soup into the kettle, being careful not to let the
sediment pass in. Into the soup put an onion, one stalk of celery, two
leaves of sage, two sprigs of parsley, two of thyme, two of summer
savory, two bay leaves, twelve pepper-corns and six whole cloves. Boil
gently from ten to twenty minutes; salt and pepper to taste. Strain
through an old napkin. This is now ready for serving as a simple clear
soup or for the foundation of all kinds of clear soups.


Mixed Stock.

Put the trimmings of your fresh meats and the bones and tough pieces
left from roasts or broils into the soup pot with one quart of water
to every two pounds of meat and bones. When it comes to a boil, skim
and set back where it will simmer six hours; then add a bouquet of
sweet herbs, one onion, six cloves and twelve pepper-corns to each
gallon of stock. Cook two hours longer; strain and set in a cool
place. In the morning skim off the fat. Keep in a very cool place.
This can be used for common soups, sauces, and where stock is used in
made dishes. It should always be kept on hand, as it really costs
nothing but the labor (which is very little), and enters so often into
the preparation of simple, yet toothsome, dishes.