etimes
come off whole; if soft, remove all that is possible without cutting
into the stock, and afterwards wipe the top of the jellied stock with a
cloth wrung out of very hot water, which will readily absorb any
lingering portion of fat. If the stock is not jellied, skim off all the
fat possible, and then turn the stock through a napkin wrung out of ice
water. This will harden the grease, which will adhere to the napkin. It
is always better to prepare stock long enough before it is needed to
allow it to become perfectly cold; if, however, it is necessary to use
the stock very soon after it is prepared, the fat may be quickly
hardened by turning the stock into a dripping pan or some other shallow
dish, and placing it on ice in a cool place; if there is no time for
this, strain several times through a napkin wrung out of ice-cold water,
removing the particles of fat each time and wringing the cloth anew
before straining again. A little cold water poured into hot stock will
also cause the grease to rise so that it can be easily skimmed off; but
this method weakens the stock.

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 straine