Stock is the foundation of all meat-soups, sauces and purees. It is prepared as follows: To make three quarts of good beef stock, put into a saucepan or stock-pot one and a half pounds fresh shin of beef, half-pound of bones broken into pieces, with seven pints of clean, soft water. Let the contents come slowly to the, boil, then remove all the scum b^y skimming. The addition of a little cold water at intervals will facilitate the I'ising of the scum by altering the specific gravity of the water; if the scum be not removed it will partially redissolvc and spoil the clearness and flavor of the stock, and you will have the trouble of clarifying. After skimming well, add the following: one ounce of salt; one onion, with two or, at most, three cloves stuck in it; two leeks, say five ounces ; half head of celery weighing half -ounce ; turnip cut into quarters, weighing five ounces ; carrot sliced, weighing five ounces ; parsnip sliced, weighing one ounce ; one teaspoonful of white pepper✪ How to Make Stock. The contents must now simmer at 180 to 200 degrees for four or five hours; then remove the fat by skimming, it can be used when cold for frying and other purposes. Take out the meat, vegetables and bones, and strain the stock into a glazed earthenware vessel and keep it in a cool place free from dust; a piece of muslin gauze may be placed over it. Any remaining fat can be removed in a solid state when the liquor is cold. Stock, soup, broth, or stew should always be kept in earth- enware vessels. The vegetables should not remain longer in the stock than is neces- sary to properly cook them, as they afterwards absorb the flavor. In spring and summer, when vegetables are young, they cook in less time, but a stock may be and often is prepared without vegetables. A stock may also be prepared from previousl}" cooked meat and bones, but the stock will not be so good or rich in flavor as when prepared from fresh meat and bones. The idea which must be ever present in preparing a stock or soup is absolute freedom from fat. Spare no pains in skimming, and a little kitchen-paper or blot- ting-paper laid on the surface will remove specks of fat which evade the spoon. VIII. To Clarify Stock or Soup. Sometimes stock will not clarify itself. To clarify stock or a soup, take the white and clean shell of an egg for every quart of soup ; crush the shell in a mortar, and mix the shell and white of egg with a gill of cold water. Whisk the mixture well, and then add about as much of the boiling soup, still beating [up all too-cther. Pour the mixture to the remainder of the stock in the saucepan, still stir- rinc briskly till the whole comes to the boiling point. Eemovo from the fire, and let the stock remain ten minutes, or until the white of the egg or albumen sejiarates ; then strain carefully, and the broth is clarified. The albumen and egg-shells entangle the 234 TWENTIETH CENTURY HOilE COOK BOOK. small solid particles floating in the soup. If care be taken in the preparation of a stock or soup it will not often require clarifying. IX. To Color Soups. It is sometimes desirable that stock should be of a bright golden color, although it is no better on that account. The point to remember in coloring, is not to alter the flavor of the stock or soup; burnt onions or carrots should never be used; they impart a disagreeable taste. The only proper coloring substance is caramel or burnt sugar, which may be prepared as follows:

AI-modernized reading of the original text

Stock is the foundation of all meat-soups, sauces and purees. It is prepared as follows: To make three quarts of good beef stock, put into a saucepan or stock-pot one and a half pounds fresh shin of beef, half-pound of bones broken into pieces, with seven pints of clean, soft water. Let the contents come slowly to the, boil, then remove all the scum by skimming. The addition of a little cold water at intervals will facilitate the rising of the scum by altering the specific gravity of the water; if the scum be not removed it will partially redissolvc and spoil the clearness and flavor of the stock, and you will have the trouble of clarifying. After skimming well, add the following: one ounce of salt; one onion, with two or, at most, three cloves stuck in it; two leeks, say five ounces ; half head of celery weighing half -ounce ; turnip cut into quarters, weighing five ounces ; carrot sliced, weighing five ounces ; parsnip sliced, weighing one ounce ; one teaspoonful of white pepper. The contents must now simmer at 180 to 200 degrees for four or five hours; then remove the fat by skimming, it can be used when cold for frying and other purposes. Take out the meat, vegetables and bones, and strain the stock into a glazed earthenware vessel and keep it in a cool place free from dust; a piece of muslin gauze may be placed over it. Any remaining fat can be removed in a solid state when the liquor is cold. Stock, soup, broth, or stew should always be kept in earthenware vessels. The vegetables should not remain longer in the stock than is necessary to properly cook them, as they afterwards absorb the flavor. In spring and summer, when vegetables are young, they cook in less time, but a stock may be and often is prepared without vegetables. A stock may also be prepared from previously cooked meat and bones, but the stock will not be so good or rich in flavor as when prepared from fresh meat and bones. The idea which must be ever present in preparing a stock or soup is absolute freedom from fat. Spare no pains in skimming, and a little kitchen-paper or blotting-paper laid on the surface will remove specks of fat which evade the spoon. VIII. To Clarify Stock or Soup. Sometimes stock will not clarify itself. To clarify stock or a soup, take the white and clean shell of an egg for every quart of soup ; crush the shell in a mortar, and mix the shell and white of egg with a gill of cold water. Whisk the mixture well, and then add about as much of the boiling soup, still beating up all together. Pour the mixture to the remainder of the stock in the saucepan, still stirring briskly till the whole comes to the boiling point. Remove from the fire, and let the stock remain ten minutes, or until the white of the egg or albumen separates ; then strain carefully, and the broth is clarified. The albumen and egg-shells entangle the small solid particles floating in the soup. If care be taken in the preparation of a stock or soup it will not often require clarifying. IX. To Color Soups. It is sometimes desirable that stock should be of a bright golden color, although it is no better on that account. The point to remember in coloring, is not to alter the flavor of the stock or soup; burnt onions or carrots should never be used; they impart a disagreeable taste. The only proper coloring substance is caramel or burnt sugar, which may be prepared as follows:

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How to Make Stock

Twentieth century home cook book