Brown Stock, see page [88]. The brown stock is made from beef, or from beef, veal, and fowl combined, and mixed vegetables.
White Stock, see page [99]. White stock is made of veal and chicken together, or from veal alone, seasoned with onion, celery, white pepper, and salt, nothing being used which will give color.
Chicken Consommé or Broth, see page [98]. Chicken stock is made from the fowl alone, and seasoned with celery, white pepper, and salt.
Cream Soups, see page [105]. Cream soups are made without stock, the basis being vegetables boiled and mashed to a purée by being pressed through a colander or sieve, then mixed with cream or milk and seasoned to taste.
Soup Meats. The meats used for soups are: the lower or tough part of the round, the shin, and the neck pieces of beef, the knuckle of veal, and fowls. Mutton is not used except for mutton broth. A very little ham is sometimes used; game also gives good flavor.
Bones contain gelatine and cause the stock to jelly when cold.
Soup Vegetables. The soup vegetables are onions, carrots, turnips, and celery. They are cut into small pieces and are sometimes fried before being added to the soup pot.
The Bouquet. Parsley wrapped around peppercorns, cloves, bay-leaves and other herbs, excepting sage, and tied, makes what is called a bouquet. In this shape the herbs are more easily removed.
Proportions. The proportions are one quart of cold water to a pound of meat, and to four quarts of water one each of the vegetables of medium size, named above, two sticks of celery, and a bouquet containing one root of parsley with leaves, one bay-leaf, twelve peppercorns, six cloves,—one sprig of thyme, and sweet marjoram if desired.
The order of preparing Soups. In making good soup the first essential is a perfectly clean pot. I would emphasize the word clean. First have the pot thoroughly washed with soda and water to remove any grease, then scoured with sapolio to take off any bits of burned or hardened matter.