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A stock pot is a convenience, but not a necessity, and for a small family is usually impracticable. A very good soup stock can be quickly made from beef extract, water, and vegetables, for which directions are given below.

The following recipes will be found simple, convenient, and satisfactory.



Slice a large onion into a deep granite-ware pan. Add a thick slice of turnip, cut fine, a large carrot, sliced, three stalks of celery, including the green tops, three dozen pepper corns, six cloves, a stick of cinnamon, three bay-leaves, and sprigs of parsley, sage, thyme, and summer savory. Fill the pan with cold water, bring to the boiling point, and simmer slowly until the vegetables are cooked to pieces — probably about an hour and a half. Strain through coarse muslin, and measure the liquor. For each quart of liquor, use one even teaspoonful of beef extract. Dissolve the 