Soup.

Soup is most appetising during the colder months—in fact, regardless of the season it adds variety to the menu. It is nourishing, economical and easy to prepare.

To make meat stock, wash the meat and cut it into pieces. Put into cold water allowing about one quart to each pound of meat. Bring to the boil, and then simmer for four or five hours. Odds and ends of meat (cooked or uncooked), bones, ham bones, bacon rinds, etc., may be put into the stock pot.

The stock pot should be cleaned daily. No stock should be left to stand after being cooked. Strain and allow to cool before covering it in the safe. Unused stock should be boiled up every day. Stock for soup should be made the day before it is to be used so that all the fat may be removed.

Vegetables and flavourings should not be used until the soup is required.

Save vegetable water and add to the stock.