|
 Make a stock with a small soup-bone and some fat or from the water in which beef has boiled by adding trimmings or scraps of meat and poultry to 2 quarts of stock, add 1 each, sliced, large onion, small turnip, small carrot, and salt to taste; simmer for 5 to 6 hours, frequently skimming; about 30 minutes before soup is done, stir throughly and add 1 tablespoon chili powder; strain through a sieve; serve. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
|