The household cook book

Wipe 4 lbs, knuckle of veal, break the bones, put it into one 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 cheese-cloth, or flannel, or clarified with egg if necessary and it is wanted very clear. FISH STOCK. Never throw away the water in which fish has been boiled; it is valuable for making fish sauce, and also cheap fish soups — {soup maigre). Therefore, in boiling fish, or any meats whatever, when the broth is, or may be wanted for stock, be careful about putting in too much salt. Salt in quantity is not needed for boiling fish — only a little to harden it, and the sauce served with it can contain more if liked. Many kinds of fish, after boiling in just sufficient water to cover them, will leave the broth a hard jelly when it is cold. This of course contains nourishment, and the next day can be utilized for a fine soup, by adding the bones and remnants of the boiled fish with additional seasoning and vegetables. Stock, to Clear or Clarify.— For each quart of jellied stock, the whites of 2 eggs are required; melt the stock and let it get steaming hot, but not boiling; beat the whites of 2 eggs, with the shells which have been washed and well crushed, and stir into the hot stock, then let it come to the boiling point; set it back on the range and simmer 15 minutes; strain through a flannel bag; keep returning it through the bag until it runs through bright and clear. In cold weather this operation must be near the fire to keep the jelly from setting. The bag must be made of fine, thin, new flannel, and well scalded in hot water containing a teaspoon of borax, or cooking soda. Never use soap in cleaning the bag, or other strainers used in making soups or gravies, as the odor of the soap will affect the flavor of the soups. Clearing stock extracts the flavor and nutrition, and is not necessary for every-day soups, besides being too expensive, as well as consuming too much time. The every-day soup only needs straining and the removal of superfluous fat. To Clarify Soup, when desired, beat the white of an egg with a small cup of cold water and add to the soup; simmer for 10 minutes, and then strain through the " tammy," or cloth strainer. Hints — Even very weak stock is much better than water to use for soups and gravies, vegetable stock being better than none. White stock is made of veal, and of bones which have been boiled once or contain only gelatine. The best stock is obtained from the freshest meat. Soup meat if not boiled too long, can, after cooling, be finely chopped, seasoned to taste, and heated again with a piece of butter. If not moist enough, 1 or 2 spoonfuls from the soup kettle may be added. This will make a delicious side dish, or nice breakfast dish the next morning.