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Carrot Soup, from Stock
The day before this soup is required boil 3 lbs. of good soup beef in 1 gallon of water until reduced one-half; when cold skim off all fat. The next day add salt and replace on the fire. Scrape your carrots and cut them into small dice (except one, to be grated, as below): put these in the soup with cayenne pepper, 1 table-spoonful each of burned sugar, sharp vinegar and grated carrot. Boil till the carrots are tender and serve.
Remarks. —Much is said about "stock" by nearly all who give directions for making soup. The plan here given is the true way to have a soup rich and nourishing. A jar can be kept for this purpose, if soup is to be made every day, otherwise, the above plan is the better way. When a jar is kept for this purpose all marrow bones, bits of meat, fowl, etc., shall be put in and heat up every day, by placing the jar upon the stove for that purpose, and to draw out the juices of the tit-bits, broken bones, etc., which are added from time to' time; observing, however, if a jar is kept for this purpose, it must be scalded out once or twice a week—according to whether the weather is hot or cold—to-keep it perfectly sweet.
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