ch lay great stress upon two essentials in making soup
successfully. First, it must not go below the boiling point, just a
gentle bubbling, and, second, after once started, no water should be
added. In making soup always use cold water to start with. Do not
use salt or any seasoning, and heat slowly, keeping the pot closely
covered.

Protein, which is the chief constituent of meat, is drawn into the
liquid, making it very nutritious. Rapid boiling destroys the fine
aroma and volatile oils, which escape in the steam.

Soups are divided into three classes: First, stock; second, cream;
third, fruit soups.

Soups made from meat and bone are called stock; those without stock
are called cream, such as cream vegetable, clam and oyster soups,
and, lastly, those made from meat and bones, cooked by long and slow
boiling, which dissolves the soluble elements of the meat and bones
into the water and makes a very rich soup.

THE STOCK POT

This should be a deep pot or kettle with a tight-fitting lid. This is
important, so that none of the steam may be lost by evaporation. The
steam contains the aroma or fine volatile oil and essentials which
pass into the air. In a fairly large family little meat need be
purchased for the stock pot if the housewife insists that all portions
of bone and trimming be sent with the purchased meat. The French
women look with horror on the American women leaving all the scrap and
trimming to the butcher.

TO MAKE THE STOCK

A soup bone from the shin, beef, which is full of nutriment, will have
nearly one-half pound of meat on it. Take one pound of the scrag end
of the neck of veal and four quarts of water. Wash the bones and add
the cold water and bring slowly to a boil. Skim and then cover closely
and cook for four hours. By this time the meat will have fallen from
the bones. Strain and set aside to cool. Let stand overnight. This is
best.

Then remove all fat from the top. This stock is the basis of all
soups, sauces and gravies. It is rich in mineral matter and gelatine.
The meat can be taken from the bones and run through the food chopper
and used for meat loaf, croquettes and meat biscuits or sausage, and
it will make mighty tasty hash when combined with potatoes and onions
for breakfast.

You now have a delicious and nutritious broth, without seasoning of
any kind, which will keep in cold weather four or five days. In warm
weather it must be returned every second day to the pot, bro