The new Annie Dennis cook book

Brown in a soup kettle two tablespoonfuls of butter, to which add, cut into small pieces, two pounds of lean beef and an equal amount of the meat from a knuckle of veal Stir over the fire five minutes, then cover closely and stew gently for half an hour. Add two quarts of cold water to this, and let the whole simmer for four hours. Cut an onion, a small carrot and a stalk of celery into dice and add these and a sprig of parsley to the stock, and cook very slowly for an hour longer. Strain through a fine sieve, and when cold remove the fat which will have caked upon the top. To prepare for serving, let the stock come to a boil, add salt and pepper to taste and the beaten white and shell of one egg, thoroughly mixed with a cup of cold water; boil hard for ten minutes. Throw in another half cup of cold water, let the soup boil again for five minutes, strain into a heated tureen and serve with very small squares of toasted bread. Vegetable Stock The water in which vegetables have been boiled is rich in mineral salts and flavoring. This is known as vegetable stock and should be used whenever possible. Water in which macaroni, rice, barley, etc., are cooked is rich in starch and sugar products and should be retained for soup. White Stock Take one fowl, weighing three or four pounds ; three quarts cold water ; one tablespoonf ul salt ; one teaspoonful white pepper and two tablespoonfuls of chopped celery. Singe the fowl and wash the outside thoroughly. Cut off the legs and wings ; cut through the thin flesh below the end of the breast-bone down to the backbone on each side, then separate the back from the breast at the joint, and remove all the internal organs. Do not forget the kidneys lying in the hollow of the side bone, and the lungs in the ribs. This is the quickest way to dress a fowl when it is not served whole. Separate the neck and ribs from the breast. Wash each piece quickly in warm water, using a little soda or charcoal, if there be any sour or tainted odor. Put all but the breast on to boil in cold water. Let it come to a boil quickly (because we wish to use the meat as well as the water) and remove the scum. Then add the breast, also the salt and vegetables. Let it cook gently but continuously until the meat is tender; the time depends upon the age of the fowl. Skim out the chicken, re-t move the meat from the bones and lay it aside to be used for croquettes, salads or other made dishes. Put the bones, skin, and any inferior portion of the meat into the liquor again, and simmer until the bones are clean, the gelatinous parts are dissolved and the water is reduced one-half. Strain through a fine strainer and set away where it can cool quickly. It should form a jelly when cold, and, if the fat is not removed, it will keep for several days. This is the stock for the basis of a great many delicious soups. Glaze Glaze is simply clear stock boiled down to one-fourfh of its original amount. Put 2 quarts of rich, strong stock into a saucepan and boil it uncovered until reduced to 1 pint. It should have a gluey consistency and will keep for a month if closely covered and placed in a cool place. It is useful for browning meats. Thickening Soups