Stock may be prepared from one kind of meat only, or from two or more different kinds mixed together.  Chicken stock is generally conceded to be better if a small portion of beef is combined with the fowl.  Beef and veal are largely used together; but mutton on account of its strong flavor is better used alone.

Stock, when prepared from a single kind of meat, is termed simple stock or broth.  When prepared from two or more kinds of flesh cooked together, or when stock prepared separately from different kinds of meat are mixed together, the result is termed compound stock or double broth.  With either of these stocks as a foundation, an innumerable variety of soups may be prepared, either by serving them as plain broth or by the addition of some of the various grains and vegetables, the distinctive name of each soup being given it according to its principal solid ingredient.

TO CLARIFY SOUP STOCK.—­Having removed all the fat from the stock, add to it before reheating, the shell of an egg, and the whole of one egg well beaten, with a little cold water, for every three pints of soup.  Place the soup over the fire and stir it constantly to keep the egg from setting until it is hot.  Simmer for fifteen minutes, removing the scum as it rises, and strain through a flannel cloth or napkin laid in a colander.  It is also a good plan to place a fine wire strainer on the napkin to catch the shells and scum.  Do not squeeze the cloth or stir the liquid with a spoon to hasten the straining process.  If the cloth is clogged so that the stock does not run through well, carefully change it in the colander so that the liquid will run down upon a clean portion.  When strained, it may be reheated, seasoned, and served as clear soup.

RECIPES.

ASPARAGUS SOUP.—­This soup is prepared in every way like the one on page 276, except that while stock made from veal is used instead of milk.  Green pea soup, celery soup, green corn soup, and green bean soup may be prepared according to the recipes already given for these soups by substituting for milk the same quantity of the stock of veal or chicken.

BARLEY, RICE, SAGO, OR TAPIOCA SOUP.—­Any kind of stock may be used in making these soups, though chicken and mutton stock are generally considered preferable.  Prepare the grains, the sago, or the tapioca, by steaming or boiling till well cooked, and add to the stock, which should be at boiling temperature.  Season and serve.

CARAMEL FOR COLORING SOUP BROWN.—­Melt a half pint of sugar and one tablespoonful of water in a saucepan over the fire; stir constantly until it is of a dark brown color; then add a half pint of boiling water, simmer ten minutes, strain, and put into an air-tight can or bottle.  When needed, mix such a quantity with the soup as will give the desired degree of color.

JULIENNE SOUP.—­Take an equal proportion of carrot, parsnip, turnip, celery, and string beans, cut into thin pieces of inch lengths, sufficient to make one pint.  Simmer the vegetables gently in a small quantity of water until tender, but not long enough to destroy their shape.  Heat a quart of clear stock to boiling, add vegetables, salt to taste, and serve.