Veal or White Stock—Wipe 4 pounds of knuckle of veal, break the bones, put it into 1 gallon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 bay leaf and 1 table- spoon salt, and simmer 1 hour longer. It should jelly when cold, and the fat can easily be taken off. It can be melted for use and strained through cheesecloth or flannel, or clarified with egg if necessary and is wanted very clear. If soups have too much fat, remove by means of a piece of blotting paper or a piece of unglazed paper dipped in cold water and drawn across the top, Bouillon—This is clear, brown stock, served as soup—usually in cups. Consomme—2 pounds of lean beef, 2 pounds of veal, 1 onion, 1 bay leaf, stalk of celery, sprig of parsley, small-sized carrot, 3 quarts of cold water, 2 tablespoons of fat, tablespoon of salt. - The under part of the round of beef and the knuckle of veal are the best for this soup. Cut all the meat into pieces about 1 inch square, Put the fat in the soup kettle, add to it the meat, and stir over the fire about 5 minutes, or until the meat is nicely browned. Now add the water and let simmer for 4 hours. Add the vegetables and bay leaf and simmer 1 hour longer; strain through a sieve, and cool. When cold, remove the fat and it is ready for use. . Scotch Mutton Broth—Take 6 pounds of the neck of mutton, 44 cup of rice, 1 onion, 1 bay leaf, 5 quarts of cold water, 1 tablespoon salt✪ Veal or White Stock, and pepper to taste. Wipe thoroughly the neck with a damp towel, put itina soup kettle and cover with the water; bring slowly to a boil, skim carefully; cover and simmer gently for 4 hours. Strain and stand away ove. night to cool. The next day remove all fat from the surface. Put the soup into the kettle, add the onion, bay leaf, and rice. Simmer 1 hour, season with salt and pepper, ana serve. Then cut the meat into small pieces, and serve in the tureen with the soup. The soup may be thickened with rice or barley that has first been soaked in cold water, with a beaten egg or young corn, or with tomatoes scalded, peeled and cut in pieces. Everyday Soup—Go to the pantry in the morning and put into the soup kettle all the nice meat bones, cold bits of meat, cold gravy, also any cooked vegetables left the day before. Get ready the meat for dinner and put the trimmings into the kettle. Season with a little salt, a few whole cloves, Blue Ribbon pepper, and an onion cut finely. Put in the kettle enough water to serve each person with )4 pint of soup✪ Everyday Soup. Simmer all together until an hour 24 Blue Ribbon Cook Book before dinner; then strain and return to the kettle. Have ready, shredded and standing in cold water, some vegetables, either cabbage, turnips, carrots, asparagus, green peas, or spinach, and add to the soup. When the vegetables are done, serve with rolls or bread. Macaroni Soup—To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take Y cup of cut macaroni, ✪ Macaroni Soupboil it for 15 minutes in the soup, and serve. Meck Turtle Soup—Soak over night 1 pint of black beans. The next day boil them in 2 quarts of water until soft enough to rub through a sieve; return to the soup kettle. Tie in cheese cloth a bit each of Blue Ribbon thyme, parsley, and summer savory; let it boil in the soup. Add 1 tablespoon of butter, also salt and pepper to taste✪ Meck Turtle Soup. Cut the yolks of hard- boiled eggs in quarters and add to the soup, with one sliced lemon. A good imitation of real turtle soup. If necessary, add more water. Oxtail Soup—1 ox tail, 1 tablespoon of flour, 1 tablespoon fat, 1 quart water, 1 quart Brown Stock, 14 cup each of diced carrot, onion, celery, and turnip, 1 teaspoon salt, 1 tablespoon chopped parsley, 1 bay leaf, 3 cloves. ✪ Oxtail Soup

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Veal or White Stock—Wipe 4 pounds of knuckle of veal, break the bones, put it into 1 gallon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 bay leaf and 1 tablespoon salt, and simmer 1 hour longer. It should jelly when cold, and the fat can easily be taken off. It can be melted for use and strained through cheesecloth or flannel, or clarified with egg if necessary and is wanted very clear. If soups have too much fat, remove by means of a piece of blotting paper or a piece of unglazed paper dipped in cold water and drawn across the top, Bouillon—This is clear, brown stock, served as soup—usually in cups. Consomme—2 pounds of lean beef, 2 pounds of veal, 1 onion, 1 bay leaf, stalk of celery, sprig of parsley, small-sized carrot, 3 quarts of cold water, 2 tablespoons of fat, tablespoon of salt. - The under part of the round of beef and the knuckle of veal are the best for this soup. Cut all the meat into pieces about 1 inch square, Put the fat in the soup kettle, add to it the meat, and stir over the fire about 5 minutes, or until the meat is nicely browned. Now add the water and let simmer for 4 hours. Add the vegetables and bay leaf and simmer 1 hour longer; strain through a sieve, and cool. When cold, remove the fat and it is ready for use. . Scotch Mutton Broth—Take 6 pounds of the neck of mutton, 44 cup of rice, 1 onion, 1 bay leaf, 5 quarts of cold water, 1 tablespoon salt, and pepper to taste. Wipe thoroughly the neck with a damp towel, put itina soup kettle and cover with the water; bring slowly to a boil, skim carefully; cover and simmer gently for 4 hours. Strain and stand away ove. night to cool. The next day remove all fat from the surface. Put the soup into the kettle, add the onion, bay leaf, and rice. Simmer 1 hour, season with salt and pepper, ana serve. Then cut the meat into small pieces, and serve in the tureen with the soup. The soup may be thickened with rice or barley that has first been soaked in cold water, with a beaten egg or young corn, or with tomatoes scalded, peeled and cut in pieces. Everyday Soup—Go to the pantry in the morning and put into the soup kettle all the nice meat bones, cold bits of meat, cold gravy, also any cooked vegetables left the day before. Get ready the meat for dinner and put the trimmings into the kettle. Season with a little salt, a few whole cloves, Blue Ribbon pepper, and an onion cut finely. Put in the kettle enough water to serve each person with )4 pint of soup. Simmer all together until an hour 24 Blue Ribbon Cook Book before dinner; then strain and return to the kettle. Have ready, shredded and standing in cold water, some vegetables, either cabbage, turnips, carrots, asparagus, green peas, or spinach, and add to the soup. When the vegetables are done, serve with rolls or bread. Macaroni Soup—To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take Y cup of cut macaroni, boil it for 15 minutes in the soup, and serve. Mock Turtle Soup—Soak over night 1 pint of black beans. The next day boil them in 2 quarts of water until soft enough to rub through a sieve; return to the soup kettle. Tie in cheese cloth a bit each of Blue Ribbon thyme, parsley, and summer savory; let it boil in the soup. Add 1 tablespoon of butter, also salt and pepper to taste. Cut the yolks of hardboiled eggs in quarters and add to the soup, with one sliced lemon. A good imitation of real turtle soup. If necessary, add more water. Oxtail Soup—1 ox tail, 1 tablespoon of flour, 1 tablespoon fat, 1 quart water, 1 quart Brown Stock, 14 cup each of diced carrot, onion, celery, and turnip, 1 teaspoon salt, 1 tablespoon chopped parsley, 1 bay leaf, 3 cloves.

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Veal or White StockConsommeScotch Mutton BrothEveryday SoupMacaroni SoupMeck Turtle SoupOxtail SoupVegetable Soup

Blue Ribbon cook book