For every quart of stock desired, boil a cup of good wheat bran in three pints of water for two or three hours or until reduced one third. This ...

1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks celery, 1 tea-cup pearl barley, 3 qts. Water. (The celery may be omitted ...

Ingredients: 4 lb. beef, 4 qt. cold water, 1 medium-sized onion, 1 stalk celery, 2 sprigs parsley, 6 whole cloves, 12 peppercorns, 1 bay leaf, Salt ...

One of the most delicious of the thin, clear broths is consomme. This is usually served plain, but any material that will not cloud it, such as ...

Wash two bunches of fresh asparagus carefully, and cut into small pieces. Put to cook in a quart of boiling water, and simmer gently till perfectly ...

1/2 dozen sticks of asparagus, 1/2-pint water, 1/4-pint milk, 1 level dessertspoonful of corn flour, 1/4 oz. of butter, pepper and salt to taste. ...

For making two quarts of soup, use two bundles of fresh asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted ...

1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago. Wash the apples and cut into quarters, but do not peel or core. Put into a ...

1 large cooking apple, 1 small finely chopped onion, seasoning and sugar to taste, a little butter, 1 teaspoonful of cornflour, 1/2 pint of water. ...

1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice ...