The economical cook book

Put half a pound of ham at the bottom of a soup-kettle; then put three pounds of lean beef and two of veal; cut in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel closely and set it over a sharp fire; when the meat begins to stick turn it over; continue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer four hours ; skim it frequently and keep it closely covered; when done, strain it through a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner ; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve. * Brown Soup of Chickens. Cut up a pair of fowls as for stewing ; season with pepper and salt and dust with flour ; melt in a pan three ounces of butter, lay the chickens in and fry them brown ; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots, two heads of celery, one onion and three large tomatoes, all cut fine (if in winter, half a can of tomatoes), three cloves 12 COOKER Y FROM E2CFEEIENCE. and a blade of mace; bring to a boil, skim well, set aside to simmer three hours ; add a tablespoonful of browning, strain through a colander and serve. * Vermicelli Soup. Procure a shin of beef, cut in three or four pieces, wash it very clean and put it in a soup-kettle, with any trimmings you may have of meat or poultry, such as necks, gizzards, livers or feet ; put on them a gallon of oold water, season with pepper and salt; add a large carrot grated, a head of celery, two turnips and two onions, a bunch of pot-herbs and half a can of tomatoes or three or four ripe tomatoes cut up ; bring to a boU, skim well and then set aside to simmer for five hours, or more, if the meat is not boiled from the bones ; then strain off and set away until next day ; then take off all the fat and set it over the fire an hour before dinner ; when it boils, add a quarter of a pound of either macaroni or vermicelli, broken short; boil fifteen minutes after this is in it, and serve. * Mutton Soup. Four pounds of neck of mutton; put it in a soup-kettle with three quarts of cold water, two turnips, four tomatoes and a large onion, salt and pepper, and two tablespoonsful of pearl barley; bring to a boil, skim off the fat and scum, and set aside to simmer slowly for three hours. Keep the vessel closely covered. « * Knuckle of Veal Soup Cut half a pound of bacon into thin slices, and lay them cm the bottom of a soup kettle; on these lay a knuckle of veal weighing four or five pounds, having first chopped the bone in three or four places; add two carrots, two turnips, and a head of celery, all cut in pieces; two large onions with three cloves stuck in each, a dozen black pepper corns, and a bunch each of thyme, parsley and sweet marjoram ; pour over them four quarts cf oold water, let it come to a boU, skim it, and set aside to simmer slowly, closely covered, for four hours; when done, strain through a colander, thicken with a couple of table- sours. 13 spoonsful of browned flour mixed in cold water, add a tablespoonful of Worcestershire sauce, and a wine glass of tomato catsup, boil up and serre. * Julienne Soup.