our quarts of cold water and heat slowly to boiling point. Skim, reduce
heat and let simmer five hours. Do not allow liquid to boil as it will
destroy its gelatinous properties, and the stock will be turbid. The
last hour of cooking add one-third cup each celery, carrot and turnip
cut in small dice, one-third cup sliced onion, one teaspoon peppercorns,
one tablespoon salt, three sprays thyme, one spray marjoram, two sprays
parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through
double cheese cloth, cool quickly, and remove all fat; clear. Fill
Bouillon cups three-fourths full and chill. This should be a clear,
savory jelly.

TO CLEAR SOUP STOCK

After straining the stock through double cheese cloth, remove all fat
and put the stock into a four-quart stew-pan. Place on range and allow
the white and shell of one egg for each quart of stock. Beat the eggs
slightly and crush shells in small bits, add slowly to stock, stirring
constantly but slowly until the boiling point is reached; let boil two
minutes. Reduce the heat so that stock barely simmers twenty minutes,
skim and strain through double cheese cloth placed over fine soup
strainer. If stock to be cleared is not sufficiently seasoned, add more
seasoning before clearing.

VEAL LOAF

Wipe three pounds of lean veal, discarding all skin and tissue. Pass
meat through the meat-chopper twice, with one-half pound of salt pork;
add six crackers rolled, one-fourth cup cream, juice of one small lemon
(about two tablespoons), one tablespoon salt, one-half tablespoon black
pepper, onion juice to taste. Mix thoroughly and pack solidly in a
granite, brick-shaped bread pan, spread top evenly and brush with
slightly beaten white of egg. Bake in a moderate oven three hours,
basting often with one-fourth cup of pork fat or dripping diluted with
one-fourth cup boiling water. Prick surface with a fork that fat may
penetrate meat. Chill, remove to serving platter, surround by any good
vegetable salad. If served hot, surround with Tomato, Creole or
Espagnole Sauce. This may be prepared Saturday.

STRING BEAN SALAD

Marinate cold, cooked, stringless beans with French Dressing. There
should be enough beans to make a generous border around a cold veal
loaf. Sprinkle beans thickly with small onions thinly sliced and the
rings separated. Garnish edge of dish with sprays of parsley and
Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled
over beans