Soup Stock.
Buy 3 lbs Shank, have it cut up and the bone cracked. Wash and put on to boil in a gallon of cold water with ¹⁄₂ tablespoon of salt. When it comes to a boil take off the scum put the kettle where it will just simmer for an hr. Then strain into a tin or jar which is to be kept for the purpose and set away to cool. In the morning skim off the fat, then turn gently into the soup kettle being careful not to turn in the sediment. It is now ready to make any kind of soup. Do not boil vegetables in the stock as they cause it to sour. Celery is an improvement in all soups.