Ordinary Rule For Meat Soup

In making meat soup use 1 qt. of cold water to each lb. of meat and bone. If the liquid boils away in cooking, add boiling water; as lukewarm or cold water injures the flavor. Parsley, celery, pounded and bruised, put into soup a few minutes before done gives a nice color. Grated carrot, burnt sugar or pounded spinach gives the same result. - Mrs. E. D. Kelley, Winnetka, 111.

Meat Soups

Put the meat into cold water and allow it to boil slowly, then simmer for 3 or 4 hrs. When the albumen rises it must be skimmed again and again, until it is perfectly clear. Make soup in a granite or enamel-lined kettle; it is healthier and the color is clearer. Do not use too much salt. Add the onions as soon as the soup boils. When making a thick soup, the rice, vermicelli, etc., should be partly cooked before adding. - Mrs. E. D. Kelley, Winnetka, 111.