from it at short notice; slice off a portion of the jelly,
add water, and whatever vegetables and thickening preferred. It is
best to partly cook the vegetables before adding to the stock, as much
boiling injures the flavoring of the soup. Season and boil a few
moments and serve hot.

[Illustration: FRANCES FOLSOM CLEVELAND.]

WHITE STOCK.

White stock is used in the preparation of white soups, and is made by
boiling six pounds of a knuckle of veal, cut up in small pieces,
poultry trimmings, and four slices of lean ham. Proceed according to
directions given in STOCK, on opposite page.

TO CLARIFY STOCK.

Place the stock in a clean saucepan, set it over a brisk fire. When
boiling, add the white of one egg to each quart of stock, proceeding
as follows: beat the whites of the eggs up well in a little water;
then add a little hot stock; beat to a froth and pour gradually into
the pot; then beat the whole hard and long; allow it to boil up once,
and immediately remove and strain through a thin flannel cloth.

BEEF SOUP.

Select a small shin of beef of moderate size, crack the bone in small
pieces, wash and place it in a kettle to boil, with five or six quarts
of _cold_ water. Let it boil about two hours, or until it begins to
get tender, then season it with a tablespoonful of salt, and a
teaspoonful of pepper; boil it one hour longer, then add to it one
carrot, two turnips, two tablespoonfuls of rice or pearl barley, one
head of celery, and a teaspoonful of summer savory powdered fine; the
vegetables to be minced up in small pieces like dice. After these
ingredients have boiled a quarter of an hour, put in two potatoes cut
up in small pieces, let it boil half an hour longer; take the meat
from the soup, and if intended to be served with it, take out the
bones and lay it closely and neatly on a dish, and garnish with sprigs
of parsley.

Serve made mustard and catsup with it. It is very nice pressed and
eaten cold with mustard and vinegar, or catsup. Four hours are
required for making this soup. Should any remain over the first day,
it may be heated, with the addition of a little boiling water, and
served again. Some fancy a glass of brown sherry added just before
being served. Serve very hot.

VEAL SOUP. (Excellent.)

Put a knuckle of veal into three quarts of cold water, with a small
quantity of salt, and one small tablespoonful of uncooked rice. Boil
slowly, hardly above simmering, four hours, when the