w it. Care should be taken that the stock-pot boils
slowly and constantly, from one side, as rapid and irregular boiling
clouds and darkens the stock as much as imperfect skimming. Stock should
never be allowed to cool in the stock-pot, but should be strained into
an earthen jar, and left standing to cool uncovered, and all the fat
removed, and saved to clarify for drippings; the stock is then ready to
heat and use for soup, or gravy. When stock has been darkened and
clouded by careless skimming and fast boiling, it can be clarified by
adding to it one egg and the shell, mixed first with a gill of cold
water, then with a gill of boiling soup, and stirring it briskly into
the soup until it boils; then remove it to the back of the fire where it
will not boil, and let it stand until the white and shell of the egg
have collected the small particles clouding the soup; then strain it
once or twice, until it looks clear.

2. =Flavoring, thickening, and coloring soups.=--The flavor of soup stock
may be varied by using in it a little ham, anchovy, sausage, sugar, or a
calf's foot. Herbs in the sprig, and whole spices should be used in
seasoning, as they can easily be strained out. All delicate flavors, and
wine, should be added to soup just before serving it, unless the
contrary is expressly directed in the receipt, because boiling would
almost entirely evaporate them: one gill of wine is usually allowed to
every three pints of soup.

Soups which precede a full dinner should be less rich than those which
form the bulk of the meal. Corn starch, arrow root, and potato flour are
better than wheat flour for thickening soup. The meal of peas and beans
can be held in suspension by mixing together dry a tablespoonful of
butter and flour, and stirring it into the soup; a quarter of a pint of
peas, beans, or lentils, is sufficient to make a quart of thick soup.
Two ounces of macaroni, vermicelli, pearl barley, sago, tapioca, rice,
or oatmeal, are usually allowed for each quart of stock.

If you wish to darken soup use a teaspoonful of caramel; but avoid burnt
flour, carrot, and onion, as all these give a bad flavor. Caramel can be
made from the following receipt; melt half a pound of loaf sugar in a
thick copper vessel, stirring it frequently with a wooden spoon, and
boiling it slowly until it assumes a rich brown color, but do not let it
burn; when brown enough add one quart of cold water, stir well, and boil
gently at the side of the