Never soak meat in water before cooking in any form. Wipe carefully
with a damp cloth before cutting or preparing for use. For soup break
or saw the bones into small pieces, and for each pound of meat and
bone allow 1 qt. of cold water. Cover the kettle closely and let it
heat slowly until it reaches the simmering point, when it should be
moved back and kept at that degree for several hours. Soup should
never be allowed to boil hard. The scum which rises to the surface is
the albumen and juices of the meat, and should not be skimmed off. If
the kettle is clean, and all impurities removed from the meat, there
will not be anything objectionable in the scum. Stock must always be
allowed to remain until cold, so that the fat may be removed before
using. A strong, greasy soup is rarely relished, and is one of the
principal reasons why so many people dislike this valuable article of
diet. Do not add salt to the meat which is being prepared for stock
until a few minutes before removing from the fire. Salt hardens the
water if added at first and makes the tissues more difficult to
dissolve. Stock may be kept for several days by occasionally bringing
it to the boiling point. This is not necessary in winter if it is kept
in a cold place.


VEGETABLE SOUP.

1 qt. stock.
1/2 cup each chopped turnip and cabbage.
1 tsp. sugar.
1 ssp. pepper.
1/2 cup each of onion, carrot, celery (chopped).
1-1/2 tsp. salt.