The national course in home economics

There are three classes of soup — clear, thick and purees. The first is clear and thin; the second, about as thick as cream but not transparent, while in a puree, all the ingredients entering into its composition, are rubbed through a sieve. The flesh of old animals contains greater flavor than does the flesh of the young ones, while dark meat contains more than white meat MEAT SOUPS. In making meat soups, put the meat into cold water and allow it to boil slowly, then simmer for three or four hours, — never ceasing to simmer. Watch carefully for the albumen to rise, when it must be skimmed off, again and again, until it is perfectly clear. Soup should always be made in a granite or enamel-lined kettle, as it is healthier and the color is, at the same time clearer. Beware of using too much salt; a little is better. More can be added as the soup boils down. Onions should be added as soon as the soup boils. When making a thick soup, the vermicelli, rice, or whatever thickening is used, should be partly cooked before adding. J. L. S. ORDINARY RULE FOR MEAT SOUP. The ordinary rule in making meat soup is to use a quart of cold water to each pound of meat and bone. If the liquid boils away in cooking, add water from the tea-kettle that is boiling. Lukewarm or cold water will injure the flavor. Parsely pounded and bruised and put in the soup a few moments before done, gives a nice color. The same is true of celery. Grated carrot imparts a nice color also. Another good coloring for soup is burnt sugar. A little spinach pounded and added will give a green color. CONSOMME OR PLAIN MEAT STOCK FOR SOUP. Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh, uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where flesh forms part of the every-day diet, a good cook will seldom be without a stock-pot. Four pounds of beef and broken bones, one gallon of cold water and two teaspoonfuls of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer three or four hours, until the water is boiled away one-half; add the salt, strain and set to cool, in an earthenware dish well covered. When cold, take the fat off the top and it is ready for use. To make soup for a family of six, — take one quarter of the stock, to which add one quart of boiling water, and any vegetables desired — boil three hours. Season with salt and pepper. MIXED STOCK FOR SOUPS. To six pounds of lean beef, with the bones well cracked, add six quarts of water. Put the beef, bones and water in a covered kettle on the stove to heat slowly. Let it boil gently for six hours. After it has boiled for six hours, strain and set aside well covered until the next day. Before needed, remove the fat, set the soup over the fire and throw in a little salt, two carrots, two onions, one turnip, one head of celery. Stew in sufficient water to cover them. When tender, add the vegetables and the water in which they were cooked, to the soup. Boil slowly for one-half hour. Strain when done. A bay-leaf added to the stock before cooking the second day, adds greatly to the flavor. M. R, D. WHITE STOCK.