How To Make Mutton Broth Quickly

One or two chops from a neck of mutton, one pint of cold water, a small bunch of sweet herbs, one-quarter of an onion, pepper and salt to taste. Cut the meat into small pieces; put it into a saucepan with bones in cold water, but no skin nor fat; add the other ingredients; cover the saucepan and bring the water quickly to boil; take the lid off and continue the rapid boiling for twenty minutes, skimming it well during the process; strain the broth into a basin; if there should be any fat left on the surface, remove it by laying a piece of thin paper on the top; the greasy particles will adhere to the paper and so free the preparation from them.

Noodles For Soup

Beat one egg light; add a pinch of salt, and flour enough to make a stiff dough; roll out in a very thin sheet, dredge with flour to keep from sticking, then roll up tightly. Begin at one end and shave down fine like cabbage for slaw.

Okra Gumbo

Cut up one chicken, wash, dry, and flour it thoroughly; salt and pepper , fry very brown in a skillet with a lump of lard large as an egg. Put it into your soup-kettle with five quarts of water; add one onion cut up, and let it boil two hours; add two dozen okra pods, and let it boil another hour. Season to taste and serve with rice.

Onion Soup

Slice two medium-sized onions and fry brown in butter with a table-spoonful and a half of flour; put into a saucepan, and stir in slowly four or five pints of milk and water (about one-third water); season to taste, and add a teacup grated potato; set in a kettle of boiling water and cook ten minutes; add a cup of sweet cream and serve quickly.

Ox-Tail Soup

1. Take two tails, wash and put into a kettle with about one gallon of cold water and a little salt. Skim off the froth. When the meat is well cooked, take out the bones, and add a little onion, carrot, and tomatoes. It is better made the day before using, so that the fat can be taken from the top. Add vegetables next day, and boil an hour and a half longer.

2. Chop the ox-tail into small pieces; set on the fire with a tablespoon-ful of butter, and stir until brown, and then pour off the fat; add broth to taste, and boil gently until the pieces of tail are well cooked; season with pepper, salt, and three or four tomatoes; boil fifteen minutes and then serve. This soup can be made with water, in which case season with turnip, onions, carrot, and parsley.

Potato Soup

Peel and slice one dozen potatoes to a quart of water; then boil thoroughly till the potatoes are done; then add two teacups of milk and a little butter; stir till butter is dissolved; take butter the size of an egg with two tablespoonfuls of flour; mix together well, and brown in a pan over the stove, after which stir it gradually into the soup; salt and pepper to suit one's taste.

Pot-Au-Feu

Take four pounds of beef without any bone, tie it into shape, and put into a pot with six quarts of water; when the water is boiling, put in half an ounce of salt; take two carrots, two turnips, one parsnip, one head of celery, and after washing, tie them together with a piece of string and put it into the pot after the meat has boiled an hour; then tie together one bay-leaf, sprig of parsley, thyme, and marjoram, and add, also, one onion, into which stick three cloves; when the vegetables have been in the pot two hours, add one cabbage cut in two; when the contents of the pot have simmered gently four hours, remove the meat on to a hot dish, and garnish with the carrots, turnip, and parsnip, and pour over it a little of the liquor; serve the cabbage in a hot vegetable dish; strain the liquor through a colander, and put aside to cool; do not remove the fat until required for use.

Turkey Soup

Take the turkey bones and boil three-quarters of an hour in water enough to cover them; add a little summer savory and celery chopped fine. Just before serving, thicken with a little flour (browned), and seasoned with pepper, salt, and a small piece of butter.

Veal Broth

Pick and wash a teacup of rice, and put into your dinner-pot; cut up three or four small onions and add to the rice; next, add your meat, which should be cut in pieces of about a quarter of a pound each; let the whole be covered with water from two to three inches above the meat. When it has boiled an hour, add a few small turnips and carrots sliced, with a tablespoonful of salt; a little before it is served add some parsley. This is a favorite broth with many people. It is very nice without the carrots. Some prefer it thickened with flour instead of rice.

Vermicelli Soup

Boil a shin of veal in three quarts of water. Put in a turnip, an onion, and one carrot, whole. Boil about three hours. Add salt and a small teacup of vermicelli, and boil for three-quarters of an hour. Before adding vermicelli, strain through a colander. Keep adding water if it boils away.