Strain through a wet bag into cooling tanks; when it "jells" remove grease from top, and it is ready for use.

The cold grease from stock and bouillon may be purified by melting and washing in boiling water in which has been dissolved I per cent. bicarbonate soda. Carefully dip off the clear grease and when cold incorporate 1⁄2 oz. of salt per pound. This can be used in place of butter for browning meat.

Free the meat from all fat, chop fine, place in tank with the water, celery, onions and bay leaves; bring to a boil and skim promptly at the first rise. Simmer gently six hours; add the pepper and parsley 15 minutes before the cook is finished; pull out cage, add salt, gauge tank, add boiling water to make up loss. Run through a wet strainer into cooling tanks.

Remove grease and place jelly in kettle, melt and add 621⁄2 pints Albumen Solution or 30 pints Isinglass Solution, mix thoroughly and boil 10 minutes; turn off steam, add 5 gals. ice-cold water and strain through canton flannel; add 21⁄2 pints Caramel, place in quart cans, cap, tip and process.

CONDENSED BOUILLON.

Make same as Bouillon, using three times the amount of Onions, Bay Leaves, Celery, Parsley, Salt and Pepper; dissolve in it 21⁄2 lbs. Extract of Beef.

CONSOMME.

500 pounds Lean Beef.
500 pounds Knuckle of Veal.
125 gallons Water.

20 pounds Chopped Leeks.

15 pounds Chopped Celery.

15 pounds Chopped Carrots.

32 pounds Butter, or Purified Fat.
I pound Grain Pepper.
14 pound Bay Leaves.
4 pound Thyme.

Cut all the meat into pieces; place the butter in an iron pot over fire and brown; add the meat and stir until brown, then place meat in cage, handle, clarify and process same as Bouillon.

If a cheaper grade is desired, omit the butter and browning of meat; add 2 pounds salt, and color with one pint Caramel.

CONDENSED CONSOMME.

Make same as Consomme, using three times the vegetables and spices, and dissolving in it 21⁄2 pounds Extract of Beef.

BARLEY SOUP.

50 gallons Plain Stock.

121⁄2 pounds Barley.

I pound Salt.

1⁄2 pound Parsley.

4 pound Ground White Pepper.

Wash the Barley in cold water; then drop into 30 gallons boiling water, and cook slowly about 11⁄2 hours; then throw Barley into cold water. Place the stock in kettle, add the pepper and salt, and the parsley enclosed in a bag or perforated spice-box; bring to a boil and add the Barley, drained free from water; let come to a boil again, then turn off steam and remove the parsley; fill into cans.

When filling cans stir the kettle and dip from the bottom into a 3 or 4 gallon pail; have a dipper or measure with long handle, holding just enough to fill can properly; dip this measure to the bottom of pail each time; this insures the equal distribution of the Barley; cap, tip and process.

BEAN SOUP.

25 pounds Pea Beans.

121⁄2 pounds Ham, boned and skinned.

371⁄2 gallons Boiling Water.

50 gallons Stock.

21⁄2 pounds Salt.

3/4 pound White Pepper.

Cover beans with cold water and soak 12 hours. Dice the ham and place in small cage. Add the drained beans and ham to the 371⁄2 gallons of boiling water and cook two hours, or until beans are very soft. Take beans and ham out of kettle, run beans through a rotary pulper, and return to water in kettle, adding the pepper, salt, stock and ham from cage. Place in cans, cap, tip and process.

CONDENSED BEAN SOUP.

Make same as bean soup, but use on water, cooking the beans directly in the stock, and dissolve in it I pound Extract of Beef. It may be cheapened by substituting purified grease from stock for the ham.

CHICKEN SOUP.

150 gallons Water.

800 pounds Chicken.

50 pounds Onions, chopped finely.
4 pounds Parsley.

4 pound White Pepper.

75 pounds Rice.

Clean the chicken, place in tank with the cold water, bring slowly to a boil and simmer three hours; skim off all the grease, add the onions and parsley, boil 10 minutes, then draw off and strain. Place in kettle, bring to a boil and add the rice. Cook 25 minutes, add the salt and pepper, shut off steam, place in cans, cap, tip and process.

If desired the white meat may be separated and added with the salt and pepper, or the entire chicken may be used for chicken gumbo or potted chicken.

CONDENSED CHICKEN SOUP.

Make same as chicken soup, using I pound more salt and double the quantity of rice. Chop and add all the chicken meat, both white and dark.

CHICKEN GUMBO SOUP.

50 gallons Chicken Soup.

50 pounds Chicken Meat.
50 pounds Lean Ham.

50 pounds Canned Okra.
30 pounds Canned Tomatoes.
61⁄2 gallons Water.

1 ounce Cayenne Pepper.

Cut the ham in dice, place in kettle, cover with water and cook 45 minutes; add all the other ingredients, bring to a boil. Place in cans, cap, tip and process.

CONDENSED CHICKEN GUMBO.

Make same as chicken gumbo soup (using chicken soup with double the quantity of rice), but do not use the water in which ham. is boiled.

Open the clams and wash well in cold water, chop fine and place in kettle with the stock, turn on steam and melt the stock. Melt the butter and mix with the flour. Add this to contents of kettle and stir continuously until it boils, then turn off steam. Add the pepper, salt and chopped parsley. Place in cans, cap, tip and process.

CREAM OF ASPARAGUS SOUP.

25 gallons Asparagus Pulp.

25 gallons New Milk.

25 gallons Stock.

4 pounds Corn Starch or Flour.

5 pounds Butter.

2 pounds Salt.

1⁄2 pound Ground White Pepper.

Melt the butter Add to the milk stock, asparagus

Place the milk in kettle and bring to a boil. and mix intimately with the corn starch or flour. and stir continuously until it thickens. Add the pulp, salt and pepper; bring to a boil; place in cans, cap, tip and process.

Milk may be omitted and stock substituted, in which case use double the amount of thickening.

CONDENSED CREAM OF ASPARAGUS SOUP.

Make same as cream of asparagus soup, using double the amount of salt and spice, one-half more butter and flour and adding I pound Extract Beef.

CREAM OF CELERY SOUP.

Make same as cream of asparagus soup, using pulped celery and adding one-half pint onion juice.

CONDENSED CREAM OF CELERY SOUP.

Make same as condensed cream of asparagus soup, using pulped celery and adding one-half pint of onion juice.

CREAM OF PEA SOUP.

Make same as cream of asparagus soup, using 121⁄2 gallons pulp from green or canned peas.

CONDENSED CREAM OF PEA SOUP.

Make same as condensed cream of asparagus soup, using 121⁄2 gallons of pulp from green or canned peas.

GREEN TURTLE SOUP.

Prepare same as for canning. When cooking the meat, head, etc., in liquor in which the shells were boiled, for each 10 pounds meat add 1 pound chopped onions, 4 ounce bay leaves, 1⁄2 pound pot herbs and I pound dried ham cut in small pieces. Cook until meat is done, then remove cage containing meat and strain liquor. In the meantime melt 34 pound butter and mix with 1⁄2 pound flour, add 1 quart liquor and bring to a boil, then add 2 ounces sugar and I quart wine. Mix the meat liquor and thickened liquor all together with the chopped yolks of 2 dozen hard-boiled eggs, juice of 1 dozen lemons and 1⁄2 ounce of cayenne pepper, place in cans, cap, tip and process.

14 pound Ground White Pepper.

Pare and cut the carrots and turnips in straws, cut the celery in half-inch pieces, chop the onions, cut leeks in quarter-inch pieces and break cauliflower into small pieces. Put the stock in kettle and bring to a boil, add the carrots and turnips and cook 10 minutes, add the celery, onions, leeks and cauliflower and boil 10 minutes more. Add the asparagus, peas and salt and pepper. Turn off steam and draw off the stock, divide the mixed vegetables among the cans and fill with the stock, cap, tip and process.

CONDENSED JULIENNE SOUP.

Make same as julienne soup, using but 50 gallons stock, in which dissolve I pound Extract of Beef.