Stock.
The foundation—so to speak—and first great essential in compounding every variety of appetizing, and at the same time wholesome and nourishing soups, is the stock. In this department, as in some others, the French cooks have ever been pre-eminent. It was said of this class in the olden time that so constantly was the "stock"—as this foundation has always been termed—replenished by these cooks, that their rule was never to see the bottom of the soup kettle. It has long been a fixed fact that in order to have good soup you must first have good stock to begin with. To make this stock, take the liquor left after boiling fresh meat, bones, (large or small, cracking the larger ones in order to extract the marrow,) bones and meat left over from a roast or broil, and put either or all of these in a large pot or soup kettle, with water enough to cover. Let these simmer slowly—never allowing the water to boil—taking care, however, to keep the vessel covered—stirring frequently, and pouring in occasionally a cup of cold water, and skimming off the scum. It is only where fresh meat is used that cold water is applied at the commencement; for cooked meat, use warm. The bones dissolved in the slow simmering, furnish the gelatine so essential to good stock. One quart of water to a pound of meat is the average rule. Six to eight hours renders it fit for use. Let stand over night; skim off the fat; put in an earthen jar, and it is ready for use. Every family should keep a jar of the stock constantly on hand, as by doing so any kind of soup may be made from it in from ten to thirty minutes.