This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
Three pounds of lamb, neck or breast, two pounds beef shank well cut. Pour on this six quarts of cold water, let it come quickly to the boiling point and skim; set it back and let it boil one hour. Take one onion, one carrot, one turnip, three outside stalks of celery, chop the vegetables and add to stock. Let it simmer five hours and strain. Let it stand over night, skim off the grease and strain through muslin. Keep in a cold place. Mrs. Bunn.
One beef shank, one gallon of cold water, one egg, one-half dozen whole cloves. Crack the bones of the shank and wipe well. Break the egg and stir shell and all in the water and turn over the shank, add the cloves and set over the fire where it will come to a slow boil, then skim thoroughly. Let the stock simmer after the skimming, all day. Remove the shank from the liquor, which strain. Skim when cold. One pint of this jelly is sufficient, when diluted, for soup for six persons. Mrs. P. W. Talbott.
Cover one quart of green peas with hot water and boil with one onion until they will mash easily. Mash and add one pint of stock or water. Cook together two tablespoons-ful of butter and one of flour until smooth, but not brown, add the peas, one cup of cream and one of milk. Season with LeRoy salt and pepper, let it boil up once, strain and serve. One cup of whipped cream added last is an improvement.
Chop together two large onions, two large tomatoes, one small piece of cabbage, two carrots, one turnip, one beet, cook one hour in soup stock after it has been strained. When it has boiled three-quarters of an hour, add one tea cup full of green peas, six potatoes chopped fine, and a little parsley. Boil twenty minutes and serve.
Note—Other soups may be made by adding to the stock either of the following: Rice, hominy, farina, chopped or grated potatoes, or barley, and may be flavored with Worcestershire or Chilli sauce. Do not forget LeRoy salt.
Take of the stock mentioned in general directions and add noodles, made as follows: Take flour in a small basin and make a well in the center, into whicH break two eggs. Stir gradually until the egg will absorb no more flour, then put it on a board and knead long and hard until perfectly smooth. Roll as thin as paper, if possible, and dry on a cloth, roll up and cut very fine. When the stock is boiling stir in the noodles and let it boil only a minute, or they will be leathery.
One quart of oysters, two cups of milk, one tablespoon-ful of butter, one egg, LeRoy salt and pep|>er to taste. Strain the liquor from the oysters in a kettle and bring it to the boiling point. Heat the milk in a double boiler, drop the oysters in the scalding liquor and leave theqi thereuntil they begin to crimp. Stir the butter into the milk and pour this upon the beaten egg, turn this in with the oysters and cook together one minute. Serve immediately.