s made as follows: wash three or
four sprigs of parsley, lay in their midst one sprig of thyme, and two
bay leaves; fold the parsley over the thyme and bay leaves, tie it in a
cork-shaped roll, about three inches long and one inch thick. The
bouquet is used for seasoning soups, sauces, stews, and savory dishes in
general, and is removed when the dish is served.

CHAPTER II.

SOUPS.

=Soup= is the most satisfactory and nourishing of all dishes when it is
properly made. Its value depends upon what is put into it, but even in
its most economical form it constitutes a hearty meal when eaten with
bread and vegetables. It can be made from the merest scraps and
trimmings of meat; from the heads, tails, and feet of animals; from the
bones and skin of fish; and from cereals and vegetables alone. Pot
liquor in which meat has been boiled should always be saved and used for
soup the next day, when by the removal of all fat, by careful skimming,
and the addition of a few vegetables or some dumplings, rice, or
macaroni, it will make a palatable broth. Experiments made by French
chemists prove that the delicacy and richness of soup may be increased
by first soaking the meat in tepid water enough to cover it, and adding
this to the second water in which the meat is put over the fire, just as
it reaches the boiling point.

1. =General Stock.=--PART I.--Where there is a family of any size it is
well to keep a clean pot or sauce-pan on the back of the stove to
receive all the clean scraps of meat, bones, and remains of poultry and
game, which are found in every kitchen; but vegetables should not be put
into it, as they are apt to sour. The proper proportions for soup are
one pound of meat and bone to one and a half quarts of cold water; the
meat and bones to be well chopped and broken up, and put over the fire
in cold water, being brought slowly to a boil, and carefully skimmed as
often as any scum rises; and being maintained at a steady boiling point
from two to six hours, as time permits; one hour before the stock is
done, add to it one carrot and one turnip pared, one onion stuck with
three cloves, and a bouquet of sweet herbs.

PART II.--When the soup is to be boiled six hours, two quarts of cold
water must be allowed to every pound of meat; this will be reduced to
one quart in boiling. Two gills of soup are usually allowed for each
person at table when it is served as the first part of the dinner, and
meats are to follo