For clear soup: Add one teaspoon of kitchen bouquet and any desired vegetables to each quart of stock. When making cream soups, if you will add one cupful of prepared stock to each cup of milk, your soup will have a delicious flavor.
Stock may be made, filled into sterilized jars and then the rubber and lid adjusted; the soup may then be processed for three hours in a hot-water bath. Remove from the bath, fasten the lids securely, and then test for leaks and store in a dry cool place. Where there is a fire kept in the kitchen, it will not add to the costs to can soups, stocks, etc., for future use.
PEPPER POT
Place in a saucepan
Two calves' feet, cut in pieces,
One pound cooked honeycomb tripe, cut in small blocks,
One cup of finely chopped onions,
One bunch of soup herbs,
One teaspoon of sweet marjoram,
Two whole cloves,