A Little Cook-Book for a Little Girl

Wipe the meat and cut it all off the bone. Put the bone in a clean kettle first, and then the meat on top, and pour in the water; cover, and let this stand on the back of the stove an hour, then draw it forward and let it cook. This will bring scum on the water in half an hour, and you must carefully pour in a cup of cold water and skim off everything which rises to the top. Cover the kettle tightly, and cook very slowly indeed for four hours ; then put in the cut up vegetables and cook one hour more, always just simmering, not boiling hard. Then it is done, and you can put in the salt, and strain the soup first through a heavy wire sieve, and then through a flannel bag, and set it away to get cold, and you will have a strong, clear, delicious stock, which you can put many things in to have variety. Clear Vegetable Soup Slice one carrot, one turnip, and one potato, and cut them either into small, even strips, or into tiny cubes, or take a vegetable cutter and cut out fancy shapes. Simmer them about twenty minutes. Meanwhile, take a pint of soup stock and a cup of water and heat them. Sprinkle a little salt over the vegetables and drain them; put them in the soup-tureen and pour the hot soup over. Split Pea Soup 1 pint of split peas. 1% quarts of boiling water. 1 quart of soup stock. 1 small teaspoonful of salt. 3 shakes of pepper. Wash the peas in cold water and throw away those which float, as they are bad. Soak them overnight, and in the morning pour away the water on them and cover them with a quart of the boiling water in the rule, and cook an hour and a half. Put in the rest of the water and the stock, and press the whole through a sieve, and, after washing and wiping the kettle, put the soup back to heat, adding the salt and pepper. Tomato Soup 1 can tomatoes, or 1 quart of fresh stewed ones. 1 pint of stock. (You can use water instead in this soup, if necessary.) 1/4 teaspoonful soda. 1 tablespoonf ul of butter. 2 tablespoonfuls of flour. 1 teaspoonful of sugar. 1 small onion, cut up. 1 sprig of parsley. 1 bay-leaf. 1 small teaspoonful of salt. 3 shakes of pepper. Put the tomatoes into a saucepan with the parsley, onion, bay-leaf, and stock, or water, and cook fifteen minutes, and then strain through a sieve. Wash the saucepan and put the tomatoes back in it, and put on to boil again ; melt the butter, rub smooth with the flour, and put into the soup while it boils, and stir till it is perfectly smooth. Then add the sugar, salt, and pepper and soda, and strain into the hot tureen. Serve croutons with this soup. Soup Made with Cooked Meats Put all the bones, bits of meat, and vegetables which are in the refrigerator into one large kettle on the back of the fire, and simmer all day in enough boiling water to cover it all, adding more water as this cooks away. Skim carefully from time to time. If there are not many vegetables to go in, put parsley and onion in in their place. At night strain through the sieve, then through the flannel, and cool. This stock is never clear as is that made from fresh meat, but it is almost as good for thick soups, such as pea, or tomato. Chicken or Turkey Soup