Take three pounds of beef, cut in dice and cover with three quarts of cold water.  Simmer slowly for four hours.  The last hour add one-half cup each of carrots, celery, onion, and season with one-half teaspoon of peppercorns and one tablespoon of salt.  Strain, cool, remove fat and clear (allowing one egg-shell broken fine and the slightly beaten white of one egg to each quart of stock).  Add to the stock, stir constantly until it has reached the boiling point.  Boil two minutes and serve.

CHICKEN SOUP, No. 1

Take one large chicken, cook with four quarts of water for two or three hours.  Skim carefully, when it begins to boil add parsley root, an onion, some asparagus, cut into bits.  Season with salt, strain and beat up the yolk of an egg with one tablespoon of cold water, add to soup just before serving.  This soup should not be too thin.  Rice, barley, noodles or dumplings may be added.  Make use of the chicken, either for salad or stew.

CHICKEN SOUP, No. 2

Take the carcass of a cold, cooked chicken and break into small pieces.  Add one-half cup of chopped celery and one onion chopped fine.  Cover with cold water; simmer slowly for two hours.  Strain, add salt and pepper to taste.

CHICKEN BROTH

Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender.  Strain off the broth and let it stand over night.  In the morning remove the fat and return the liquid to the original earthen dish.

JULIENNE SOUP

Have soup stock ready.  Boil in water until tender one cup green peas, three carrots cut up in small pieces, and some cabbage chopped fine.  Brown two tablespoons of flour in a skillet in hot fat, then stir in the vegetables.  Fry some livers and gizzards of fowls, if handy, and add, then stir in the strained soup stock.

RICE BROTH

May be made either of beef or mutton, adding all kinds of vegetables.  Boil one-half cup of rice separately in a farina kettle.  Strain the beef or mutton broth.  Add the rice and boil one-half hour longer, with potatoes, cut into dice shape; use about two potatoes; then add the beaten yolk of an egg.  Strained stock of chicken broth added to this soup makes it very palatable and nutritious for the sick.

MOCK TURTLE SOUP

Take one calf’s head, wash well; put on to boil with four and one-half quarts of water; add two red peppers, onions, celery, carrots, cloves, salt to taste, and a little cabbage; boil six hours; also, have ready some meat stock; the next day put fat in a skillet with two large tablespoons of flour; let it brown; then, take the calf’s head and cut all the meat from it in pieces; add the calf’s tongue, cut in dice.  Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put all in the stock; allow it to come just to a boil.