SOUP STOCK — Stock for soups may be made by saving all
the bones and tough pieces from roasts and broiling meats. Put
them in a kettle, allowing about 3 pts. of water to 2 lbs. of meat
and bones✪ Soup Stock. When it comes to a boil, skim, and set back to sim-
mer for 5 or 6 hrs. Great care should be taken that every particle
of meat and bones used should be perfectly sweet. When done,
put in a stone jar, kept for the purpose, and keep in a cool place. —
Mrs. F. C. Winters, Winnetka, 111.
A GOOD SOUP STOCK.—! lb. of lean beef, 1 qt. cold water,
1 teaspoon pepper corns, 2 cloves, 2 allspice berries, 1 sprig parsley,
1 teaspoon mixed herbs, 1 tablespoon each kind chopped vegeta-
ble✪ A Good Soup Stocks. The meat should be cut in small pieces and soaked in cold
water for J^ an hr., heat slowly, and simmer 3 hrs., add vegetables
and seasoning, simmer 1 hr. longer, then strain. Remove the fat
next day. — ^Mrs. E. G. Harris, Winnetka, 111.
VARIATION I.— Allow 1 qt. of cold water to a lb. of meat.
Let it stand awhile before putting it on the back of the stove.
Cover and simmer slowly. Five hrs. are required for boiling a
good sized bone. When done, pour into an earthen vessel, and
skim when cold. Salt the stock when Yi done. Vegetables can
be added to the stock in the proportion of 1 pt. cut vegetables to
every gallon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION II.— "Stock" is made from cheap, tough cuts;
the meat should be cut in small pieces, soaked J^ an hr. in cold
water to draw out the juice. Bone is added for the sake of the
gelatine it contains, and to give body to the soup. A good por-
tion is 1 lb. each of meat and bone to Ij^ qts. of water. Use a
kettle with a very tight cover and simmer slowly for a number of
hrs. Stock is best when made the day before it is to be used. —
Mrs. Almond Case, Palatine, 111.
STOCK FROM BONES.— Save all bones left from roasts,
steaks, and the carcasses of poultry; also the liquid in which they
COOK COUNTY COOK BOOK 155
have been boiled. Crack the bones, place in a soup kettle, cover
with cold water and let simmer gently for 4 hrs. When they first
boil, skim. At the end of the 3rd hr., add the flavoring, the same
as in plain stock. The delicate flavor of each vegetable depends
upon the volatile material they contain. This is easily dissipated
if the stock is boiled hard or long after they are added; therefore,
add the flavoring an hr. before the stock is strained. Stock made
from the left-over meats or bones is not as clear as that made from
fresh meats. When wanted perfectly clear, it must be clarified.
To clarify remove the fat from the surface; turn the stock carefully
into the soup kettle,, allowing the sediment to remain in the bottom
of the bowl. Beat the whites of 2 eggs with the washed shells and
Yi cup of cold water. Add this to the cold soup; mix carefully;
bring to boiling point, and add a tablespoon of lemon juice✪ Stock from Bones. Boil
hard for 5 minutes. Let stand a moment to settle, strain carefully
through 2 or 3 thicknesses of cheesecloth, wrung from cold water.
The albumen in the white of ^z% acts mechanically, entangling the
floating particles in a sort of fine membrane, which is formed by
the boiling, and leaves the soup perfectly clear. Stock imay be
kept in warm weather, under favorable circumstances, for 4 or 5
days; in winter, for 10 or 12 days.
Page 101 · 3 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SOUP STOCK — Stock for soups may be made by saving all the bones and tough pieces from roasts and broiling meats. Put them in a kettle, allowing about 3 pts. of water to 2 lbs. of meat and bones. When it comes to a boil, skim, and set back to simmer for 5 or 6 hrs. Great care should be taken that every particle of meat and bones used should be perfectly sweet. When done, put in a stone jar, kept for the purpose, and keep in a cool place. — Mrs. F. C. Winters, Winnetka, 111.
A GOOD SOUP STOCK.—! lb. of lean beef, 1 qt. cold water, 1 teaspoon pepper corns, 2 cloves, 2 allspice berries, 1 sprig parsley, 1 teaspoon mixed herbs, 1 tablespoon each kind chopped vegetables. The meat should be cut in small pieces and soaked in cold water for J^ an hr., heat slowly, and simmer 3 hrs., add vegetables and seasoning, simmer 1 hr. longer, then strain. Remove the fat next day. — ^Mrs. E. G. Harris, Winnetka, 111.
VARIATION I.— Allow 1 qt. of cold water to a lb. of meat. Let it stand awhile before putting it on the back of the stove. Cover and simmer slowly. Five hrs. are required for boiling a good sized bone. When done, pour into an earthen vessel, and skim when cold. Salt the stock when Yi done. Vegetables can be added to the stock in the proportion of 1 pt. cut vegetables to every gallon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION II.— "Stock" is made from cheap, tough cuts; the meat should be cut in small pieces, soaked J^ an hr. in cold water to draw out the juice. Bone is added for the sake of the gelatine it contains, and to give body to the soup. A good portion is 1 lb. each of meat and bone to Ij^ qts. of water. Use a kettle with a very tight cover and simmer slowly for a number of hrs. Stock is best when made the day before it is to be used. — Mrs. Almond Case, Palatine, 111.
STOCK FROM BONES.— Save all bones left from roasts, steaks, and the carcasses of poultry; also the liquid in which they
have been boiled. Crack the bones, place in a soup kettle, cover with cold water and let simmer gently for 4 hrs. When they first boil, skim. At the end of the 3rd hr., add the flavoring, the same as in plain stock. The delicate flavor of each vegetable depends upon the volatile material they contain. This is easily dissipated if the stock is boiled hard or long after they are added; therefore, add the flavoring an hr. before the stock is strained. Stock made from the left-over meats or bones is not as clear as that made from fresh meats. When wanted perfectly clear, it must be clarified. To clarify remove the fat from the surface; turn the stock carefully into the soup kettle, allowing the sediment to remain in the bottom of the bowl. Beat the whites of 2 eggs with the washed shells and Yi cup of cold water. Add this to the cold soup; mix carefully; bring to boiling point, and add a tablespoon of lemon juice. Boil hard for 5 minutes. Let stand a moment to settle, strain carefully through 2 or 3 thicknesses of cheesecloth, wrung from cold water. The albumen in the white of egg acts mechanically, entangling the floating particles in a sort of fine membrane, which is formed by the boiling, and leaves the soup perfectly clear. Stock imay be kept in warm weather, under favorable circumstances, for 4 or 5 days; in winter, for 10 or 12 days.
Records on this page
Soup StockA Good Soup StockStock from Bones