Consomme Or Plain Meat Stock For Soup

Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where meat forms part of the every-day diet, a good cook will seldom be without a stock-pot.

Four pounds of beef and broken bones, one gallon of cold water and two teaspoonfuls of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer three or four hours, until the water is boiled away one-half; add the salt, strain and set to cool, in an earthenware dish well covered. When cold, take off the fat from the top and it is ready for use. To make soup for a family of six, take one-quarter of the stock, to which add one-quarter of boiling water, and any vegetables desired - boil three hours. Season with salt and pepper.

Mixed Stock For Soups

To six pounds of lean beef, with the bones well cracked, add six quarts of water. Put the beef, bones and water in a covered kettle on the stove to heat slowly. Let it boil gently for six hours. After it has boiled for six hours, strain and set aside well covered until the next day. Before needed, remove the fat, set the soup over the fire and put in a little salt, two carrots, two onions, one turnip, one head of celery. Stew in sufficient water to cover them. When tender, add the vegetables and the water in which they were cooked, to the soup. Boil slowly for one-half hour. Strain when done. A bay leaf added to the stock before cooking the second day, adds greatly to the flavor.

Egg Balls For Soup

Rub the yolks of four hard boiled eggs with a little melted butter, add a little pepper and salt. Beat two eggs, add to above, with enough Albers flour to make them hold together. Make into balls, put in the soup and let boil one minute.

Noodles For Soup

Take two eggs, butter the size of a walnut, three tablespoonfuls sour cream, sufficient Albers flour to makc a rather stiff dough; knead, roll out very thin and cut in narrow strips ; cook half hour or less.

Croutons

To make croutons to serve with soups, cut bread in slices one-quarter of an inch thick, remove crust and cut in squares. If to be browned in the oven, butter lightly before cutting in squares; put on baking sheet, dry thoroughly and brown delicately. Should be crisp cubes when done. May be fried in deep fat.

Mutton Broth

Place in a kettle three pounds of a neck of mutton from which the fat has been cut, and chopped into small pieces, with six pints of water. Boil, skim, set the pan to the rear of the stove, where it can simmer for an hour. Add three ounces of washed rice, with a turnip and some celery. Simmer for two hours. Strain, free from fat and salt.

Beef Tea

Take two pounds of lean rump beef, remove all fat, cut into small pieces and place in a tightly corked bottle. Place the bottle in a deep saucepan of cold water, reaching two-thirds of the way to the top of the bottle, place over a slow fire, and keep it boiling slowly for fifteen minutes, take out the bottle, pour out the liquor, and use as required.

Bouillon

Four pounds of beef, one knuckle of veal, one carrot, two small turnips, a sprig of celery, one very small red pepper pod, two small onions, salt and six quarts of water; boil six hours, and strain through a sieve. Let stand over night. Serve hot.

Barley Broth

Put two pounds of shin beef in one gallon of water. Add a teacup of pearl barley, 3 large onions and a small bunch of parsley minced, 3 potatoes sliced, a little thyme and pepper, salt to taste. Simmer steadily three hours, and stir often, so that the meat will not burn. Do not let it boil. Always stir soup or broth with a wooden spoon.

Turkey Soup

Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer slowly four hours, and let stand until the next day. Take off what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from bones, put it back in the soup, boil up and serve.