The new practical housekeeping

with the meat on them, after cooking, adding a little piece of fresh meat or none at all, and allowing it to simmer at least five hours ; strain, remove all fat the next day, and it will be ready for use. Or to a soup bone add any trimmings of fresh meat or poultry, roast beef bones, an onion stuck with eight or ten cloves, a turnip, two carrots, tablespoon salt, bunch of herbs as given in Meats, teaspoon sugar and cold water in proportion given. Let simmer gently and strain and finish as directed. For a Medium Stock take four pounds shin of beef or four of knuckle of veal or two pounds each with trimmings of poultry, etc., and quarter pound lean bacon or ham, with vegetables as above, adding half dozen stalks of celery, and a tomato or two gives a delicious flavor. Make as above or cut up meat and bacon or ham into two-inch squares ; rub two tablespoons butter on bottom of kettle, add meat and other ingredients with half pint cold water ; cover and cook till the bottom has become lined with a pale jelly-like substance; then add four quarts cold water, skim as needed and simmer gently four or five hours and finish as above. For a Rich Stock take four pounds each shin of beef and knuckle of veal, half pound lean ham or a ham bone and a calf's foot, with the vegetables given above, or not, as wished. For a White Stock, cut up five pounds shin of veal and one chicken, put in pot with the bone and a gallon and a half water. Some fry the meat in the pot with a little butter fifteen or twenty minutes before adding water. Skim as directed, then simmer two or three hours, add three stalks celery, one onion, white turnip, blade mace and any other vegetables wished that are given in the list used in White Stock or Soup. The chicken can be omitted, but veal, chicken, fish, oysters, etc., either singly or two or more combined always form the basis of above. Clarifying Stock. — To clarify a gallon of stock, take whites and shells of two or three eggs with tablespoon cold water to each egg ; break up shells and beat with the whites and cold water, place in saucepan, pour the cold stock upon them, set over fire, and let slowly reach boiling point, stirring it four or five times to loosen the egg from the bottom ; as it boils the egg will harden and rise to surface in a thick scum. When stock appears quite clear under the scum pour it very gently into a folded towel laid in a colander, which must be set over a large bowl, and allow it to run through the towel without squeezing it. This clarified stock is also called Clear Soup or Consomme. Almond Soup. — Boil four pounds beef, or veal, and half a neck of mutton, gently in water to cover till stock is strong and meat very tender ; strain, and set it on fire, adding ingredients in proportion of half pound vermicelli, four blades mace, and six cloves, to two quarts stock. Let it boil till it has the flavor of the spices. Have leady half pound almonds, blanched and pounded very fine, yolks 80UPS. 693