Put all the bones, bits of meat, and vegetables which are in the refrigerator into one large kettle on the back of the fire, and simmer all day in enough boiling water to cover it all, adding more water as this cooks away. Skim carefully from time to time. If there are not many vegetables to go in, put parsley and onion in their place. At night strain through the sieve, then through the flannel, and cool.
This stock is never clear as is that made from fresh meat, but it is almost as good for thick soups, such as pea, or tomato.
Chicken or Turkey Soup
Break up the bones and cover with cold water; add a slice of onion, a bay-leaf, and a sprig of parsley, and cook all day, adding water when necessary, and skimming. Cool, take off the grease, heat again, and strain. Serve with small, even squares of chicken meat in it, or a little cooked rice and salt. Many people like a small pinch of cinnamon in turkey soup.
VEGETABLES
Mashed Potatoes
6 large potatoes. 1/2 cup hot milk. Butter the size of a hickory-nut. 3 teaspoonfuls salt. 3 shakes of pepper.
Peel and boil the potatoes till tender; then turn off the water and stand them on the back of the stove with a cover half over them, where they will keep hot while they get dry and floury, but do not let them burn; shake the saucepan every little while. Heat the milk with the butter, salt, and pepper in it; mash the potatoes well, either with the wooden potato-masher or with a wire one, and put in the milk little by little. When they are all free from lumps, put them through the potato-ricer, or pile them lightly in the tureen as they are. Do not smooth them over the top.
Sweet Potatoes
If they are large, scrub them well and bake in a hot oven for about forty minutes. If they are small, make them into—