add five quarts of cold water and two ounces of salt; boil
slowly for five hours, remove the scum as fast as it rises; cut up three
white turnips and three carrots, add these to the soup with two stalks
of celery, one large onion quartered, six cloves, teaspoonful of whole
peppers, and a small bunch of herbs.

When the vegetables are thoroughly cooked, strain the soup into a large
saucepan, and set it on back of range to keep hot, but not to boil, cut
one pound of lean raw beef into fine pieces, put in into a saucepan, and
add the whites and shells of four eggs; season with salt, pepper, and a
little chopped parsley or celery tops; squeeze these together with your
hand for fifteen minutes, until they are thoroughly incorporated, then
add to the warm soup; allow the soup to simmer slowly one hour; taste
for seasoning; strain into crocks, or serve. This is now called consomme
or bouillon, and is the basis of nearly all soups; such items as
macaroni, sago, Italian paste, Macedoine, and, in fact, nearly all kinds
of cereals and soup ingredients may be added to this stock at different
times to produce variety; they should all be boiled separately before
adding to the soup.

Calf's feet and knuckle of veal may be added to the original or first
pot if a very strong stock is required.

VEAL STOCK.--Chop up three slices of bacon and two pounds of the neck of
veal; place in a stewpan with a pint of water or beef stock, and simmer
for half an hour; then add two quarts of stock, one onion, a carrot, a
bouquet of herbs, four stalks of celery, half a teaspoonful of bruised
whole peppers, and a pinch of nutmeg with a teaspoonful of salt; boil
gently for two hours, removing the scum in the meantime. Strain into an
earthen crock, and when cold remove the fat. A few bones of poultry
added, with an additional quantity of water or stock, will improve it.

CROUTONS, or fried bread crumbs for soups, are prepared in this
way:--Cut slices of stale home-made bread half an inch thick, trim off
all crust and cut each slice into squares; fry these in very hot fat;
drain them on a clean napkin, and add six or eight to each portion of
soup.

MARROW DUMPLINGS FOR SOUPS.--Grate the crust of a breakfast roll, and
break the remainder into crumbs; soak these in cold milk; drain, and add
two ounces of flour; chop up half a pound of beef marrow freed from skin
and sinews; beat up the yolks of five eggs; mix all together thoroughly,
if too moist add so