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 cream if preferred. Thicken with pulverized cracker crumbs sifted. This is a cheap but good soup.

Chicken Soup.

Out up a nice fat chicken after it has lain in salt for several hours and pour over one and one-half gallons of cold water and cook very slowly for three and one-half hours; one teacup of rice or broken up bits macaroni, one teacup of cream or very rich, sweet milk; salt and pepper to taste,and a little chopped parsley. Thicken with flour mixed with cold water. Serve with toast or butter crackers.

Brown Soup Stock.

Seven lbs. shin beef, three and one-half quarts water, cold, one-half teaspoon pepper corn, ten cloves, one-half Bay leaf, one sprig of marjoram, three sprigs of parsley, two-thirds teacup each of celery, onions, turnips, cut in dice; salt to taste. Wipe meat very dry and cut it in one inch cubes. Take marrow from marrow bone, and brown nicely, about one-third of meat in frying pan with this fat. Put with remaining two-thirds of meat with bone and fat into kettle, add salt and water. Let stand about three-fourths hour. Then heat very gradually to boiling point. Let simmer very slowly for several hours; add seasoning and vegetables the last hour of cooking. Strain and cool quickly.

To Clarify Stock.

White of one egg for each quart of stock. Beat light-