Select a pot that has a close-fitting lid and keep it for this purpose. The usual proportion is a one-gallon pot for a family of six. You will require one pound of bones to every quart of water, and
One large onion,
One medium sized carrot,
One medium sized turnip,
One faggot of SOUP herbs,
Also one and one-half pounds lean meat
to every four quarts of water or less. Have the butcher crack the bones well and then rinse them under cold water and[pg 148]place in the pot, together with meat and the seasoning. Add the required amount of cold water and bring to a boil. Cook very slowly for three and one-half hours. Strain the liquid and discard the bones and vegetables. Set the liquid aside to cool and remove the cake of fat when it hardens. Now place the liquid in a Saucepan and boil for twenty minutes. It may now be used for stock, SOUPs, BROTHs, gravies and Sauces.
Cover the bones in the kettle with cold water again and add any leftover gravies, bits of meat, trimmings and bones that you may have on hand. Cook slowly on the back of the range for four hours, and then strain, and to two quarts of this stock add
- One can of tomatoes,
- One cupful of diced carrots,
- One-half cup of diced onions,
- One-half cup of barley,
- One cupful of diced POTATOES,
- One-half cup of diced turnips,
- One-quarter teaspoon of powdered thyme,
- Two tablespoons of finely chopped parsley,
- One tablespoon of dried celery leaves.
- Cook slowly for one hour for a good vegetable SOUP. To give the SOUP body, add
- Three-fourths cup of flour.
- Dissolved in
- One cup of cold water.
- Cook ten minutes and then serve.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss