tract in a little of the liquor, and add to the rest. Boil up once and serve.
This method does away with all waste of meat, fuel, and time. This stock will keep some time in a refrigerator, and stock made from left-over meats and vegetables may be added to it at any time if both are at the boiling point.
The beef extract may be cooked with the vegetables if desired. This stock may also be used for aspic jelly by using a sufficient amount of gelatine.
BARLEY SOUP
Cook one cupful of barley slowly until soft. Drain, and add to beef stock made as above. Serve very hot.
CARROT SOUP
Add one cupful of minced cooked carrots to six cupfuls of stock.
CORN SOUP
Take one cupful of sweet corn which has been boiled on the cob, or one cupful of canned corn, and press through a sieve. Add the pulp to six cupfuls of stock.
