ALMA MATER SOUP — Take a sheep's head and pluck. Have the head cut in several pieces with a cleaver, wash thoroughly in salted water and put in the soup-kettle with a gallon of water; cut the liver and heart in slices, and fry brown in a little butter, then add to the soup; simmer gently until the bones separate from the meat; take from the fire, and remove all the bones from the meat; cut the meat in very small pieces, and return to the kettle; fill in with hot water to keep the gallon, add 1 teacup of pearl barley; season with 4 cloves, pepper, salt, and a bunch of sweet herbs; cut finely 2 onions, 2 carrots, 1 turnip✪ Alma Mater Soup, and cook until the vegetables are done. Serve with forcemeat balls. BEEF SOUP. — Put 1 small beef bone in about 1 gallon or water; when it has simmered about 3 hours, add 4 potatoes, 2 tur- nips, 2 onions, and 2 tablespoons each of rice and barley; season with salt and white pepper, and boil 1 hour longer. Add one table- spoon of chopped celery✪ Beef Soup just before serving. ' BOUILLON — For a party of 12, allow 6 pounds of beef cut finely, and 2 shinbones of beef well broken. Put over the fire with 3 quarts of cold water, and bring to a boil. Skim thoroughly, and set back on the range to simmer slowly for 5 hours; then strain through the fine colander. Eemove every particle of fat, which can be done by drawing the edge of blotting paper across the bouillon. After the fat is removed, return to the kettle and re^heat. Season with pepper and salt✪ Bouillon, and serve in bouillon cups (/. <?., cups about the size of cof- fee-cups, with 2 handles) when served at lunches. Cloudy bouillon is caused generally by rapid boiling and careless skimming. 4U MEAT, POULTRY AND GAME SOUPS CLEAR SOUP. — Cut 4 lbs. lean beef into small pieces, carefully removing all the fat; jjour on 1 gallon of water, and boil it up three times, skimming well each time; if not well skimmed, it will not be clear. Into each of 2 small onions stick 4 cloves firmly, scrape 2 small carrots, and put them into the soup; add 6 blades of mace, 1 bunch of parsley and 1 teaspoon of celery seed, salt and pepper; boil until the vegetables are tender, strain through muslin, and return to the soup^pot; add the whites of 4 eggs✪ Clear Soup, well beaten, and boil until they gather to one side; skim and tint it a delicate amber .with £ little caramel; wash the muslin, pour through again, and serve. Maoe is the membrane which surrounds the nut- meg. This membrane is removed, and when dried and flattened it forms the mace of commerce. It con- tains about 4: per cent, of an aromatic oil, and its general properties are similar to the nutmeg. A coarse and inferior article from a different tree is sometimes palmed off for the genuine mace.

AI-modernized reading of the original text

ALMA MATER SOUP — Take a sheep's head and pluck. Have the head cut in several pieces with a cleaver, wash thoroughly in salted water and put in the soup-kettle with a gallon of water; cut the liver and heart in slices, and fry brown in a little butter, then add to the soup; simmer gently until the bones separate from the meat; take from the fire, and remove all the bones from the meat; cut the meat in very small pieces, and return to the kettle; fill in with hot water to keep the gallon, add 1 teacup of pearl barley; season with 4 cloves, pepper, salt, and a bunch of sweet herbs; cut finely 2 onions, 2 carrots, 1 turnip, and cook until the vegetables are done. Serve with forcemeat balls. BEEF SOUP. — Put 1 small beef bone in about 1 gallon or water; when it has simmered about 3 hours, add 4 potatoes, 2 turnips, 2 onions, and 2 tablespoons each of rice and barley; season with salt and white pepper, and boil 1 hour longer. Add one tablespoon of chopped celery just before serving. ' BOUILLON — For a party of 12, allow 6 pounds of beef cut finely, and 2 shinbones of beef well broken. Put over the fire with 3 quarts of cold water, and bring to a boil. Skim thoroughly, and set back on the range to simmer slowly for 5 hours; then strain through the fine colander. Eemove every particle of fat, which can be done by drawing the edge of blotting paper across the bouillon. After the fat is removed, return to the kettle and re^heat. Season with pepper and salt, and serve in bouillon cups (/. <?., cups about the size of coffee-cups, with 2 handles) when served at lunches. Cloudy bouillon is caused generally by rapid boiling and careless skimming. CLEAR SOUP. — Cut 4 lbs. lean beef into small pieces, carefully removing all the fat; pour on 1 gallon of water, and boil it up three times, skimming well each time; if not well skimmed, it will not be clear. Into each of 2 small onions stick 4 cloves firmly, scrape 2 small carrots, and put them into the soup; add 6 blades of mace, 1 bunch of parsley and 1 teaspoon of celery seed, salt and pepper; boil until the vegetables are tender, strain through muslin, and return to the soup-pot; add the whites of 4 eggs, well beaten, and boil until they gather to one side; skim and tint it a delicate amber .with £ little caramel; wash the muslin, pour through again, and serve. Maoe is the membrane which surrounds the nutmeg. This membrane is removed, and when dried and flattened it forms the mace of commerce. It contains about 4: per cent, of an aromatic oil, and its general properties are similar to the nutmeg. A coarse and inferior article from a different tree is sometimes palmed off for the genuine mace.

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