Soup Stock.—­To make stock, use a chicken or several pounds of bones with some meat attached, or a pound of lean meat and one quart of water.  Cut-up vegetables may be added as desired.  For flavoring add a sprig of parsley and of celery, a peppercorn, a small onion, and a scant teaspoonful of salt.  Any of the flavoring vegetables may be omitted as desired or others added.  The meat should simmer for several hours, until but half the quantity of water remains.  Then add the other ingredients, simmer half an hour longer, strain and cool.  Remove the fat.

Chicken Broth.—­Take one pound of chicken and a pint of cold water.  Clean the fowl, cut it into pieces, and remove the skin.  Separate the meat from the bone and chop the meat very fine.  Place with the bones (if large they should be broken) in the water and soak for an hour.  Cook over hot water for four or five hours at a temperature of 190 degrees.  Strain and add salt.  Water must be added from time to time to keep the quantity up to a pint.  Remove the fat.  If the broth is to be reheated use a double boiler.

Meat Broth:  Beef, Veal, Mutton, or Chicken.—­Cover one pound of chopped lean meat with one pint of water, and allow it to stand for from four to six hours.  Then cook over a slow fire for an hour until reduced to half the quantity.  Cool, skim, pour into a jar and strain.

Veal Broth.—­Pour a pint of water on a half-pound of finely chopped lean veal and allow it to stand for three hours.  Boil for a few minutes, strain and season with salt.

Clam or Oyster Juice.—­Cut the clams or oysters into pieces and heat for a few minutes in their juice.  Strain through muslin and serve while hot.  In straining great care must be taken that sand does not pass through the muslin.  The juices should be diluted and may be frozen.

Clam Broth.—­Wash three large clams very thoroughly, using a brush for the purpose.  Place in a kettle with a half a cupful of cold water.  Heat over fire.  As soon as the shells open, the broth is done.  Strain through muslin, season and serve.

Mutton Broth with Vegetables.—­Allow one pound of neck of mutton to each pint of water; add carrots, turnips, onions, and barley; let all simmer together for three hours.

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Mutton Broth Without Meat.—­Cook two “shank-ends” in a pint of cold water, and vegetables as directed in the foregoing recipe; simmer for three hours and strain.

Beef Tea.—­Cut up a pound of lean beef into pieces the size of dice; put it into a covered jar with two pints of cold water and a pinch of salt.  Let it warm gradually and simmer for two hours, care being taken that it does not at any time reach the boiling point.

Beef Tea with Oatmeal.—­Mix thoroughly one tablespoonful of groats with two of cold water; add to this a pint of boiling beef tea.  Boil for ten minutes, stirring constantly, and strain through a coarse sieve.