Six pounds knuckle of veal
half pound lean bacon
two tablespoonfuls of butter rubbed in one of flour
two onions
two carrots
two turnips
three cloves stuck in an onion
one blade of mace
bunch of herbs
six quarts of water
pepper and salt
one cup of boiling milk

Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil; take off the scum, as it rises, and at the end of an hour's stewing, add the rest of the cold water--one gallon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly and put, as is your Saturday custom, into a wide-mouth jar, or a large bowl. Add to them three quarts of stock, well salted, and, when cold keep on ice. Cool to-day's stock; remove the fat, season, put in chopped parsley, and put over the fire. Heat in a saucepan a cup of milk, stir in the floured butter; cook three minutes. When the soup has simmered ten minutes after the last boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk.

Four pounds of shin of beef, or four pounds of knuckle of veal, or two pounds of each
any bones, trimmings of poultry, or fresh meat
quarter pound of lean bacon or ham
two ounces of butter
two large onions, each stuck with cloves
one turnip
three carrots
one head of celery
three lumps of sugar
two ounces of salt
half a teaspoonful of whole pepper
one large blade of mace
one bunch of savory herbs
four quarts and half pint of cold water.

Cut up the meat and bacon, or ham, into pieces of about three inches square; rub the butter on the bottom of the stewpan; put in half a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five hours. As we have said before, do not let it boil quickly. Remove every particle of scum while it is doing, and strain it through a fine hair sieve.

This stock is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.

Time: five and one half hours. Average cost, twenty-five cents per quart.

(A New Hampshire Recipe.). Take 3 slices of salt pork, put in iron kettle and fry them crisp. Take out the pork, leaving the fat in the kettle. Pare and slice 8 potatoes and put 1/3 of them into the kettle, then put a layer of fish cut in pieces about the size of the hand; on this sprinkle a little flour, a large pinch of salt, a little pepper and bits of pork; then put in potatoes and fish again and season as before. Do this 3 times, then fill up with cold water until nearly covered, boil until potatoes are cooked, cover with crackers, pour 1 1/2 pts. of milk on it, let it boil up once and it is done. A little sliced onion improves it.

(Mrs. D. A. Lincoln's Cook Book.)
One can salmon
1 qt. milk
1 slice onion
1 tablespoonful butter
2 tablespoonfuls flour
1 teaspoonful salt
1 saltspoonful pepper

Cook the fish in boiling salted water until it flakes easily. Drain it, remove the skin and bones and rub through a coarse strainer. Cook the onion with 1 qt. of milk 10 minutes remove the onion, and thicken the milk with the flour and butter cooked together. Add the seasoning and fish. Let it boil up once and serve.

(A German Recipe). A good veal or beef soup, 1/2 lb. of calf's liver chopped fine, 1 cup of bread crumbs, 1 small onion, 3 eggs. Season with salt and pepper, enough flour for consistency, mix all together, adding the flour last. Drop from a tablespoon into the hot soup and boil about 15 minutes.

Sweet bread boiled soft and chopped fine, a tablespoonful of butter and a heaping spoonful of flour, stirred together until well cooked. Then add sweet bread and a little chopped parsley. When thoroughly mixed add 1 qt. of any good stock. Stir well and cook 5 minutes. Place in a soup tureen 1/2 cup of sour cream and 1 fresh egg, then pour in the soup, stirring constantly.

Put a small piece of butter in a kettle with 1 tablespobnful of flour, and brown. Add 2 qts. of chicken stock and boil. Beat thoroughly 1 egg, and to it add 1 pt. of cream. Gradually add to stock. Do not boil after adding.

Take the bones and remnants of cold roast chicken, put them on to cook with water enough to cover entirely. Add 3 peppercorns, 1 teaspoonful salt, 2 stalks celery, 1 tablespoon chopped onion. Let it boil slowly till considerably reduced in quantity. Then remove, strain and cool. When entirely cool take off the fat and set it on to heat. Put 1 pt. of milk in a double boiler. Thicken the boiling soup with 1 tablespoonful flour and one heaping tablespoonful butter cooked together. Add the boiling milk and season with salt and pepper to taste. Many like an egg beaten up in the soup tureen, over which the soup is strained just before serving. It must be served very hot. Adapted from Mrs. Lincoln.

Remove the fat from 1 qt. of the water in which a chicken has been boiled. Season highly with salt, pepper and celery salt, and a little onion if desired, and put on to boil. Mash the yolks of 3 hard boiled eggs fine, and mix them with 1/2 cup of bread or cracker crumbs soaked until soft in a little milk. Chop the white meat of the chicken until fine like meal, and stir it into the egg and bread paste. Add 1 pint of hot cream slowly, and then rub all into the hot chicken liquor. Boil 5 minutes, add more salt if needed, and if too thick add more cream, or if too thin add more crumbs.

Boil a shank of veal until ragged in water enough to cover it, add 1 small carrot, 1 small turnip, stalk of celery, onion if desired, 1 bunch of pot-herbs. Strain and set aside to cool. Remove the gristle and cartilage and boil in clear water until jellied. The next day take the fat from the bones. Cut the fat, gristle and cartilage into dice and add to the soup, also a little lemon juice and sliced lemon, enough caramel to give it an amber color, salt and cayenne pepper to taste, and 1 tablespoonful of Worcestershire sauce. Into the soup tureen slice a hard boiled egg. Pour the soup over the egg. Serve croutons on a separate dish. The meat may be made into pressed veal, with a little gelatine. Put sliced hard boiled egg in the bottom of a mould, melt the gelatine in sufficient water, add the veal, and pour over the egg.