•    Soup stock is broth of any kind of meat prepared in large quantity, to keep on hand for gravies and soups. Beef and veal make the best stock. One hind shin of beef makes five quarts of stock, and one hind shin of veal makes three quarts.
•    Wash and put into twice as much water as you wish to, to have soup, and simmer five or six hours.
•    All kinds of bones should be mashed and boiled five or six hours, to take out all the nutriment, the liquor then strained, and kept in earthenware or stone, not in tin. Take off the fat when cool.
•    Cool broth quickly, and it keeps longer.
•    Use a flat-bottom kettle, as less likely to scorch.
•    Soft water is best for soups; a little soda improves hard water.
•    Stock will keep three or four days in cool weather; not so long in warm. Keep it in a cool place. When used, heat to boiling point, and then take up and flavor.
•    Put in the salt and pepper when the meat is thoroughly done.
•    Meat soups are best the second day, if warmed slowly and taken up as soon as heated. If heated too long, they become insipid.
•    Thin soups must be strained. If to be made very clear, stir in one or two well beaten eggs, with the shells, and let it boil half an hour.
•    Use the meat of the soup for a hash, warmed together with a little fat, and well seasoned.
•    Be very careful, in using bones and cold meats for soups, that none is tainted, for the soup may be ruined by a single bit of tainted meat or bone.