Three 1bs. of beef in the leg, 1 lb. veal and mutton. Have
all cut rather small. Put on the stove in enough water to keep
from burning and let it brown. After it is browned add 3 qts. of
boiling water, 5 or 6 stalks of celery, 1 carrot cut in bits, 1 small
turnip cut up, 2 or 3 onions fried brown in a little butter or beef
drippings, and 6 or 8 cloves and allspice. Put all in the kettle and
let it cook 3 or 4 hours slowly, covered. Strain through a thin
cloth or fine colander and set aside over night. Take the cake of
fat off, then the jellied portion, leaving any sediment that may be
in the bottom. Put jellied part on to heat, add 1 tablespoonful
Worcestershire Sauce and 1 or 2 of catsup. After it comes to a
boil strain again through a fine cloth. Serve with or without a
slice of lemon in the cup.

After the meat is cut from the bone, have bones broken into
very small pieces, lay them in the bottom of the soup kettle and
cover with water, in proportion 1 qt. of water to 1 lb. of meat.
Set kettle over the fire, cover it and heat the contents until they
boil, and remove all scum. Now to 4 qts. of stock add a medium
sized carrot scraped, 1 medium sized turnip peeled, 1 large onion.
Stick into the onion a dozen whole cloves, and add 1 bay leaf, a
dozen whole peppercorns, and a small piece of mace. After all
the scum has been removed add 2 teaspoonfuls of salt, and vegetables.
Let stock boil gently for an hour, and stand. This will make a
jelly, and when wished for use add more water and let come to a boil.

Chop 1 pound of beef (from the round) in very small pieces and cover it
with one pint of cold water. Add a sprig of parsley and a root of celery. Stir with a wooden spoon until the meat is almost white. Let it stand away from the fire for at least one-half hour. Place it over the fire and bring quickly to boiling point. Add 1 teaspoonful of salt and pepper to taste. Strain it through a napkin wet with cold water. Color with caramel and it is ready to use.

Put 1 pint of milk in a double boiler. Add one can of kornlet, or 1 pint of grated corn, 2 teaspoonfuls of salt. Rub together 1 tablespoonful of flour and one of butter. Add them to the soup when boiling. Just before serving stir in 1/2 pint of whipped cream.

To 3 qts. of water add 1 oz. of some good extract of beef,
1 medium sized onion, 4 cloves stuck in the same, 1 small carrot,
1 turnip, 1 root of stalk celery, 1 bay leaf, 1 tablespoonful of salt,
and a little pepper. Boil slowly 1/2 hour. Strain out the vegetables
and plain soup stock remains. For a very rich soup stock
or consommé use less water or more extract.