Clear Soup.
Take the grease from the soup-jelly you will find in the crock into which the stock was poured yesterday. Take it up by the ladleful, leaving the meat and sediment at the bottom, and put on to heat in a soup-kettle. When it boils, stir in the beaten white of an egg; take off the scum as fast as it rises, and when quite clear add two teaspoonfuls of Coxe’s gelatine, previously soaked in cold water. Add, meanwhile, a little boiling water to the sediment and meat dice in the pot; strain off the liquid; pick out the bits of meat, and see that they are clean. Drop into the soup at the same time that you add four tablespoonfuls of colored water, made by burning a tablespoonful or two of sugar in a tin cup, pouring a little boiling water upon it, and stirring until you get a clear brown liquor. After these go in, do not let your soup really boil, but simmer a few minutes to throw up and remove any remaining scum. Pass sliced lemon with the soup.