The home cook book

Boil whatever sized piece of rump of beef you prefer. Cover with cold water, after placing in a soup kettle on top of the stove. Boil very slowly four hours. Skim when it boils. The second hour add salt to taste, and pepper very carefully. Scrape three carrots, wash them, and split down the centre. Add two onions cut in half. Boil until very tender. When done set in an earthen dish in a cold place to stand overnight. In the morning skim off all the fat. Take out the meat, rinse it off in the liquor, cut off all fat and gristle and throw aside, and cut the meat in large pieces. Save the carrot, but not the onion. Strain the soup in a large saucepan, add the meat and carrot, and, if liked, a little chopped parsley. Set on the stove and heat. Have ready hot boiled rice. Place one tablespoon of rice in the centre of a soup plate, on one side place a piece or two of meat, on the other a carrot. With a ladle pour over this some of the soup and serve hot. COMPANY BOUILLON Take half a shin of beef, a knuckle of veal, and a fowl, cover with cold water and set over the fire. Let come slowly to boil and then skim and set on the back part of the stove, where it will merely simmer all day. Be sure it is tightly covered. At evening pour it in an earthen jar, and the next day take off the fat and strain the soup through a colander. Chop fine two onions, a small carrot, or half a large one, two stalks of celery, and one tomato. Also mince a pound of lean beef, and with this mix the whites of three eggs and their shells. Mix the meat and vegetables and put to the soup. Set all on the stove and bring slowly to boil. Then set back where the heat will merely keep it at a simmer and let it stand till clear. This will not be in less than half an hour. Strain through a cheesecloth bag, add salt and a dash of cayenne or Worcestershire sauce. The bouillon may be set away to keep in a ;cool place. When time to use, heat very hot, and serve with seasoning given above, or give additional flavor by adding a cup of white California wine to six cups of the bouillon. VEGETABLE BOUILLON Take four pounds of juicy beef, a knuckle of veal, two small turnips, two carrots, one soup bouquet, a small pod of red peppers, and three white onions. Put the meat in cold water, to well cover it, and let it gradually come to boil. Then add the vegetables cut in small pieces. Do not let boil, but set on the back of the stove where the soup will bubble for six Vegetable Cutters hours, keeping always a tight cover and the steady, bubbling heat. Strain through a sieve into an earthen pot, and let stand all night to stiffen. Next day skim ofif the fat. Half an hour before dinner put in a kettle with the soup bouquet, salt, cook gently till serving-time. Lastly, add sherry to taste, or, if you wish, omit the wine. CARROT CREAM SOUP Slice and cook till soft in a large pint of water three medium-sized carrots. When soft put through a sieve and put them back in the water in which they were boiled, adding a quart of fresh milk. Bring to boil. Add three tablespoons of flour blended with three tablespoons of butter. Cook gently while the flour thickens, add salt and pepper to taste, and the juice of an onion if wished. Serve hot with small pieces of toasted bread.