Soups may be divided into two classes, soup made with stock, and with milk. As soup should form part of the regular daily diet, and may be made from the cheaper materials, it is absolutely necessary that every housekeeper should understand the art of making it properly.

In the first place it is well to know what may be used in the process of soup making. The first and most important step is to prepare the stock. For this purpose have a large earthen bowl or "catch all," as some teachers call it. Into this put all the bones, trimmings, bits of steak or chop and gravy which has been left over. Keep in a cold place. When needed, cover with cold water and simmer 4 or 5 hours; strain and set away to cool. When cold, remove the fat which will have formed a solid coating on the top. The stock is now ready for use. By saving the remains of vegetables cooked for the table, the outer stocks of celery, a hard boiled egg, etc., a very palatable and nutritious soup may be made at a trifling cost. In families where large quantities of meat are used, there should be sufficient material without buying meat for soup. It is not necessary to have all the ingredients mentioned in some recipes in order to secure satisfactory results. It will, however, be necessary to understand soup flavorings, so as to know which ones may be left out. Stock made from the shin of beef, or from the cheaper pieces which contain the coarser fibre and gristle, require long, slow cooking (see Methods).

Never soak meat in water before cooking in any form. Wipe carefully with a damp cloth before cutting or preparing for use. For soup break or saw the bones into small pieces, and for each pound of meat and bone allow 1 qt. of cold water. Cover the kettle closely and let it heat slowly until it reaches the simmering point, when it should be moved back and kept at that degree for several hours. Soup should never be allowed to boil hard. The scum which rises to the surface is the albumen and juices of the meat, and should not be skimmed off. If the kettle is clean, and all impurities removed from the meat, there will not be anything objectionable in the scum. Stock must always be allowed to remain until cold, so that the fat may be removed before using. A strong, greasy soup is rarely relished, and is one of the principal reasons why so many people dislike this valuable article of diet. Do not add salt to the meat which is being prepared for stock until a few minutes before removing from the fire. Salt hardens the water if added at first and makes the tissues more difficult to dissolve. Stock may be kept for several days by occasionally bringing it to the boiling point. This is not necessary in winter if it is kept in a cold place.

• 1 qt. stock.
• 1/2 cup each chopped turnip and cabbage.
• 1 tsp. sugar.
• 1 ssp. pepper.
• 1/2 cup each of onion, carrot, celery (chopped).
• 1-1/2 tsp. salt.

If all these vegetables are not available, a little macaroni, rice or barley may be added. Chop all the vegetables very fine, cabbage or onions should be parboiled 5 minutes, drain carefully. Put all the vegetables together, cover with 1 qt. of water and simmer until tender, then add the stock, the seasoning, and allow it to simmer about 10 minutes. Serve without straining.

• 1 pt. of canned or stewed tomatoes.
• 1/2 tsp. salt.
• 1 tsp. sugar.
• 1 tbsp. butter.
• 2 whole cloves or 1/2 bay leaf.
• 1 pt. of stock.
• 1/2 ssp. pepper.
• 1 tbsp. minced onion.
• 1 tbsp. flour or cornstarch.
• A speck of cayenne may be added if desired.

Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables in the butter for 15 minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour and stir until smooth, then add to the soup. Allow all to simmer for 20 minutes; strain and serve.

• 1 pt. of split peas.
• 1-1/2 qt. of boiling water.
• 1 qt. of stock.
• Salt and pepper to taste.

Wash the peas in cold water (rejecting those which float) and soak them over night. In the morning drain the water off and cover them again with 1 qt. of the boiling water. Boil until tender, about 1-1/2 hour. Now add the stock and 1 pt. of the boiling water. Press the whole through a sieve; wash the soup kettle, return the soup, boil up once, add salt and pepper and serve with croutons. Dried pea soup may be made in exactly the same manner, using 1 pt. of dried peas instead of the split ones.

• 1 large Spanish onion.
• 1 qt. stock.
• 1 tbsp. flour.
• 2 tbsps. butter.
• Salt and pepper to taste.

Peel and chop the onion. Put the butter in a frying-pan, add the onion, and stir until a nice brown. Put the stock on to boil. Skim the onions out of the butter and add them to the stock. Stir 1 tbsp. of flour into the remaining butter, thin with a little of the stock, put all together, and simmer for 20 minutes. Add salt and pepper, and it is ready to serve.

• 1 qt. clear soup.
• 1 tsp. salt.
• 5 sticks macaroni.

Break the macaroni into small pieces and throw it into 1 quart of boiling water containing the tsp. of salt. Let it boil uncovered 25 minutes. Drain off the water and add the macaroni to the hot stock, cover and cook slowly for 10 or 15 minutes. A little more seasoning may be added if desired.

• 1 pt. oysters.
• 1/2 pt. cold water.
• 1/4 tsp. pepper.
• Salt to taste.
• 1 pt. milk.
• 2 (l.) tbsps. flour.
• 2 tbsps. butter.

Put a strainer over a bowl and turn the oysters into it. Pour the water over the oysters and stir with a spoon until all the liquid has passed through the strainer. Reserve 1/2 cup of the milk, pouring the remainder into the double boiler, set it on the fire. Put the oyster liquor in a stew-pan, and heat slowly. Mix the cold milk with the flour, and stirring into the boiling milk; cook for 10 minutes. When the oyster liquor boils, skim it. When the flour and milk have cooked for 10 minutes, add the oysters, butter, salt, pepper and oyster liquor. Cook until the oysters curl on the edge and are plump. Serve at once.

• 1 qt. dried white beans.
• 1 large tbsp. butter.
• 2 qts. water.
• Salt and pepper to taste.

Wash the beans, cover them with water, and soak over night. Next morning drain, put them on to boil with 2 quarts of fresh cold water. As soon as they come to a boil drain this water off and throw it away. Cover again with 2 quarts of fresh boiling water, add 1 ssp. of soda, and boil until soft. Press the beans through a sieve, return to the kettle, and if too thick add enough boiling water to make the soup about the consistency of cream. Add the salt, pepper and butter, and serve. (Minced onion, carrot, or celery fried in a little butter or dripping, and added to this soup before straining, improves the flavor.)

• 2 lbs. lean beef.
• 1 small onion.
• A sprig of parsley.
• 1 qt. cold water.
• 1 stalk celery, or 1/2 tsp. celery seed.
• 1 bay leaf.

Remove all the fat and chop the meat very fine. Put it into the soup kettle with the water, bay leaf, parsley, onion and celery. Cover the kettle closely and place it in the back part of the range for 2 hours. Then move it over and let it come to a boil; skim at the first boil. Move back and simmer gently for 4 hours. Strain, return to the kettle, add salt and pepper. Beat the white of one egg with 1/2 cup of cold water until thoroughly mixed. Wash the egg shell, mash it and add to the white. Now add the white, shell and water to the boiling bouillon; let it boil hard for 10 minutes, then throw in 1/2 cup of cold water and boil 5 minutes longer. Take the kettle off the fire, strain through a flannel bag, add salt to taste, and color with caramel. (See recipe for caramel.) This is an excellent preparation for invalids.

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