Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Cut up the meat and bacon, or ham, into pieces of about three inches square; rub the butter on the bottom of the stewpan; put in half a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five hours. As we have said before, do not let it boil quickly. Remove every particle of scum while it is doing, and strain it through a fine hair sieve. This stock is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes. Time: five and one-half hours. Average cost, twenty five cents per quart WHITE STOCK SOUP. Six pounds knuckle of veal, half pound lean bacon, two tablespoonfuls of butter rubbed in one of flour, two Mother's Cook Book. 28 onions, two carrots, two turnips, three cloves stuck in an onion, one blade of mace, bunch of herbs, six quarts of water, pepper and salt, one cup of boiling milk. Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour's stewing, add the rest of the cold water — one gallon. Oover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly and put, as is your Saturday custom, into a wide-mouth jar, or a large, bow). Add to them three quarts of stock, well salted, and, when pold, keep on ice. Cool to-day's stock; remove the fat, season, put in chopped parsley, and put over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten minutes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk. SHIN OF BEEF SOUP. Get a shin-bone of beef weighing four or five pounds; let the butcher saw it in pieces about two inches long, that the marrow may become the better incorporated with the soup, and so give it greater richness. Wash the meat in cold water; mix together of salt and pepper each a table spoonful, rub this well into the meat, then put into a soup-pot; put to it as many quarts of water as there are pounds of meat, and set it over a moderate fire, until it comes to a boil, then take off whatever scum may have risen, after which cover it close, and set it where it will boil very gently for two hours longer, then skim it again, and add to it the proper vegetables, which are these — M ItoTHE&'a Coos Book. one large carrot grated, one large turnip cut in slices (the yellow or rutabaga is best), one leek cut in slices, one bunch of parsley cut small, six small potatoes peeled and cut in half, and a teacupful of pearl barley well washed, then cover it and let it boil gently for one hour, at which time add another tablesponful of salt and a thickening made of a tablespoonful of wheat flour and a gill of water, stir it in by the spoonful; cover it for fifteen minutes and it is done. Three hours and a half is required to make this soup; it is the best for cold weather. Should any remain over the first day, it may he heated with the addition of a little boiling water, and served again. Take the meat from the soup, and if to be served with it, take out the bones, and lay it closely and neatly on a dish, and garnish with sprigs of parsley ; serve made mustard and catsup with it. It is very nice pressed andeaten with mustard and vinegar or catsup. MUTTON SOUP WITH TAPIOCA.