Evening Republican, Volume 14, Number 207, Rensselaer, Jasper County, 31 August 1910 — FINE COLD BEEF BOUILLON [ARTICLE]

FINE COLD BEEF BOUILLON

It Is Only a Fillip for the Stomach, But la Delicious Served This Way. Put five pounds of shank beef—not too young—-in five quarts of cold water. Let it come to a. boil slowly, skim carefully and set the vessel on the stove where it simmer gently for eight hours. Strain through cheesecloth and set away to cool. The next day skim off the fat and turn the soup into a kettle, not allowing the sediment to pass in. Add one onion, one or more stalks of celery according to taste, a soup bouquet, six cloves and salt. Boil gently a half hour, strain twice through a napkin and after it is chilled set it on the ice. This should be served in little cups, without bread, for cold bouillon is only a fillip to the stomach. If the bouillon is rich and well clarified —this can be done with eggshells—it can be frozen to a jelly and given the child in this form. Chicken bouillon can be prepared In the same way, und this is most delicious served as a jelly.