Manual for army cooks

Put the meat and bone into a pot with the cold water and a tablespoonful of salt. One hour before the stock is cooked, put in the sliced onion. Pepper, and, if necessary, salt, a few minutes before straining. When cooked, strain while hot through a colander into the vessel in which it is to be kept, preferably an earthen jar, put it away in a cool place to stand over night. In the morning the stock will be a jelly, with a layer of fat on top. Take off this fat and use it as drippings for cooking purposes. As stock will not keep longer than twenty-four hours in the summer, it is recommended that none be made in warm weather, but in the winter months it could be made twice a week. Scraps of cooked meat and bones may be economically utilized in the manufacture of stock. Stock sonp is sometimes served as soon as it is made ; the name Bouillon is then given it. If it is cold, and it is desired to serve it, it should be slowly heated to the boiling point, but the boiling must not continue. If it is too rich, it may be diluted with from one to two pints of boiling water to every gallon. Stock soup may be made the base of a variety of soups. It is also valuable and preferable to water for making meat gravies, stews, hash, etc. It is recommended for its simplicity and convenience. VEGETABLE SOUP (FROM STOCK). 1 gallon stock. 4 lbs. mixed vegetables (about). Salt and pepper. Prepare the vegetables as directed in Remarks on Soup, put them into a pot of boiling water slightly salted, and just enough to cover them, and boil until cooked. About ten minutes before the vegetables are cooked, put on the stock and bring it to a boil, then stir in the cooked vegetables, and, in order that they may not stick to the bottom, keep stirring the soup until it boils up ; season lightly and serve. If rice is also used with vegetables, pick and wash it, then drain and put into a separate pot with boiling water, enough to cover it, with a teaspoonful of salt. Boil it twenty-five minutes, or until cooked; stir it and the vegetables, with the waters in which they were boiled, into the stock. TOMATO SOUP (FROM STOCK). 1 gallon stock. 6 lbs. fresh or canned tomatoes. Pepper and salt. Prepare the tomatoes as directed in Remarks on Soup. Stew the tomatoes until cooked ; add a tablespoonful of salt ; stir frequently to dissolve them and prevent scorching. Stir the cooked tomatoes into the pot of stock, previously heated, and stir the whole until it comes to a boil. Season lightly and serve. BARLEY SOUP (FROM STOCK). 8 tablespoonfuls pearl barley. 1 gallon stock. Salt and pepper to taste. Wash the barley in cold water, then cover it with boiling water ; let it boil up once and drain it ; cover it again with boiling water and simmer two hours, then drain and add to the stock when boiling. Let it stand on the back of the range for ten minutes ; then add salt and pepper and serve. DRIED BEAN SOUP (FROM STOCK). 2 (juarts dried beans. 1 gallon stock. 2 pounds bacon. 1 gallon boiling water. Salt and pepper to taste.