The Landmarks club cook book

Broth or stock may be made by boiling the cracked joints of beef, veal, or mutton in water, in the proportion of two and one-half pints to each pound of bones and meat. The bones and meat should be of about equal weight. Chicken and veal added to beef make a more delicate soup. Put the meat in the pot, cover with cold water, and let it come to a boil, then skim. Next set the pot where it will simmer slowly four or five hours, when it should be done. The next day, when the broth is cold, and the fat which has hardened on the top has been removed, a nice jelly will be formed, which, if kept in a cold place, should keep one week. When vegetables are used, they should be added only in time to become well cooked. If onions are used, they should be fried in a little hot butter, before they are added to the soup. Potatos and cabbage should be boiled in separate water, before they are added to a soup. Just before dinner each day, if soup is to be served, it is only necessary to cut off some of the jelly, heat it, serve it alone or add any flavoring desired, as onion, tomato, asparagus, green peas, macaroni, vermicelli, tapioca, or any other flavoring. Stock should be kept in a stone jar, and is valuable aside from making soups, for gravies, sauces, and stews. TO CLEAR SOUP STOCK. Allow the white and shell of one egg for every quart of stock. Set it on the fire and stir till hot, let simmer ten minutes, then add a cup of cold water, and strain through a fine strainer or napkin. * M. B. w., "How We Cook in Los Angeles.” ALMOND SOUP. Pour pounds of veal, three quarts of cold water, simmer four hours. Add one medium onion, two stalks of celery, sprig of parsley, salt and pepper ; strain and when cold remove the fat. Cook together one tablespoon of butter and one heaping spoon of corn starch ; add to the boiling soup and cook five minutes. Add a half pint of sweet cream, salt and pepper to taste; then add two ounces of almonds blanched and chopped very fine. Mrs. Phebe M. Jewett. SOUP OF DRIED APRICOTS. ■ Wash in warm water dried apricots or peaches, boil them for one or two hours, strain soup; add sugar to taste; cut stiff baked custard in little squares and let them come to a boiling in the strained soup, or use instead custard squares farina. Boil farina with sugar in milk till it stiffens under constant stirring to prevent burning to the stew-pan ; take from stove for two minutes, stir in two well beaten whites of eggs ; let it cool; cut into little squares of inch sizes; let these come to a boiling in strained fruit soup. Mrs. H. E. Kiesshauer SOUP OF ASPARAGUS. Take two bunches asparagus, peel them and boil till tender; during that time boil in another pot carrots, celery, turnip, little leek, green of parsley, onion, tomatos, etc., etc., till soft; mash it, strain it ; add to this the strained asparagus water, teaspoonful of butter, salt a little and boil it with home-made, fine-cut noodles. Now cut asparagus in half length ; that is, use only the short, soft part, and prepare these in any preferable style as a vegetable dish. Instead of noodles : Beat well two eggs, whites and yolks separately, with four tablespoonfuls flour, salt, little pepper, grated nutmeg, and drop into this boiling soup gradually with the knife. Let it boil for five to seven minutes. Mrs. H. E. Kiesshauer. BEEF STOCK.