Beef Soup

Every family should have a soup once a week at least. Always save the bones of roast meats for a soup. Take the bones of a roast of beef, break them up so that they will go into a soup-pot. Lay them in the pot, dredge with salt, pepper, and flour. Cut into this one small onion; add three quarts of cold water. Set on the fire, and when it comes to a boil, skim it. Let it boil gently three hours, then add eight sliced potatoes, and boil twenty minutes. Have ready dumplings; put them in and cover tight, and boil ten minutes longer, then dish. First take out the dumplings and place in a small platter, then turn the soup into a tureen, being careful to take out the bones, and serve.

Mutton Broth

Take a shoulder or neck of mutton, cut into small pieces, wash and put into the soup-pot. When it comes to a boil, skim it carefully; then boil gently two hours. To four pounds of meat add four quarts of water, and half a cup of rice. Do not put. in the rice until the meat has boiled two hours, then add rice, and season with pep per, salt, and half an onion; boil two hours longer, and serve. I will give another method, which is better if the soup is the only dish for dinner.

Mutton Broth. No 2

Prepare the meat as for No. 1, and to the same quantity of meat and water add half an onion, one small white turnip; boil two hours, then add one third of a cup of rice; boil one hour and a half longer, then add six sliced potatoes. Season to taste with pepper and salt Boil twenty minutes, then add the dumplings; cover tight and boil ten minutes, then dish and serve as you would beef soup. When preparing the meat for all these kinds of soups, cut off all the fat, and fry out for dripping; thus your soup will not be greasy, and you will have the fat free from the taste of vegetables.

Dumplings For Soup

Take one pint of flour (measured before it is sifted), turn into a seive, and measure into it one teaspoonful of cream of tartar, one half of saleratus, one half of salt, and one of sugar. Run this through the sieve, and wet with milk; have the dough stiff enough to roll. Cut into very small cakes, and cook ten minutes. Be sure that your soup boils fast enough to get up a good steam, and keep boiling while the dumplings are in the pot; if you do not, they will be heavy. Some persons like them for a dessert. When used for that purpose, they should be eaten with sirup.

Veal Soup

Take four pounds of the neck of veal, cut up small and wash clean; put into the soup-pot and cover with six quarts of water; let this come to a boil, then skim off all the scum; boil two hours, add half a cup of rice, and boil one hour longer; then add one third of a cup of flour mixed with water, salt, and popper. Boil gently one and a half hours, stirring often to prevent burning; then add a tablespoonful of butter, and dumplings made as directed for beef and mutton soup. Potatoes and onions can be used as for mutton broth No. 2, and some use a little pork to flavor it.