Wipe the meat, cut it into small pieces. Put it with the salt into the cold water and let it stand one hour. Simmer 4 hours; then add the vegetables cut fine and the seasoning. Cook 1 hour longer, strain and cool. When ready to use, remove cake of fat, bring the stock to a boil, adding more salt if necessary.
Vegetable Soup 2
Use all or any, and as many varieties of vegetables as you wish, using half as much vegetable as liquor.
Wash, pare, scrape and cut the vegetables fine. Then measure. Mix vegetables, all but the potatoes and tomatoes. Heat the fat in a spider, add the vegetables, cook 10 minutes, stirring constantly; add potatoes and cook 2 minutes longer, then add the boiling water and tomatoes and boil one hour or longer or until all the vegetables are tender, add the parsley, season to taste and serve hot. Any cold boiled vegetable (left-overs) may be added to this soup.
Bibliographic information: Title: The Settlement Cook Book: Tested Recipes from the Settlement Cooking Classes, the Milwaukee Public School Kitchens, The School of Trades for Girls, and Experienced Housewives. Compiled by: Mrs. Simon Kander. Edition: 11. Publisher: Settlement Cook Book Company, 1921. Original from: the New York Public Library. Digitized: Aug 6, 2008. Length: 596 pages.
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