Beef stock.
Select beef bones and pieces of meat not used for any special purpose, place in a boiler of cold water, and stand on back of stove and let simmer. At end of about 6 hours strain into another vessel and it is then ready for use.
Bouillon soup (for 20 men).
Take 5 quarts beef stock, put on stove and let come to boil; add 1 onion, chopped fine, salt and pepper to taste. Add 2 tablespoonfuls burnt sugar and strain thru fine strainer and serve “en crotons.”
Pea soup (for 20 men).
Take 2 quarts peas, 3 quarts of water, salt and pepper, 1 can evaporated cream, onions. Boil peas until soft, and strain thru a collander. Slice and fry 2 or 3 onions in brown grease until brown. Add cream, onions, and beef stock to the pea soup. Salt and pepper to taste.
Rice soup.
Take 4 pounds rice, 5 gallons beef stock, salt and pepper to taste. Boil for 4 hours.
Potato soup (for 20 men).
Take 10 or 12 potatoes, boil, mash, and mix them with a quart of boiling milk or cream. Have a well-seasoned soup stock ready, made with beef and veal bones and the usual vegetables. Ham bones can also be used. Slightly thicken it while boiling, which will prevent the potatoes from settling to the bottom. Mix 4 quarts of this stock with the potato cream, strain all, and season well; add a sprinkling of parsley and keep hot without boiling. Cost of 7 quarts, 40 cents.