Suet 1 pint 1 lb. Nutmeg 2 cups 1 lb. Almonds 5 medium-sized 1 oz. Figs 2 cups 1 lb. Dates 2 cups 1 lb. Raisins 2 cups 1 lb Prunes 2 cups 1 lb. Citron 2 cups, heaped 1 lb. 1 cup 4 ozs 2 rounded tablespoons 1 oz. CHAPTER 1. SOUPS. No. 1—BOUILLON. 4 lbs. ox bones 6 qts. water ⅛ of an onion ½ of a carrot 1 small piece celery 1 small piece kohlrabi 1 small piece parsley root 1 tomato, salt Preparation: The soup bone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup greens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ½ teaspoonful of beef extract. No. 2—BOUILLON. The soup bone and the soup greens are fried light brown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using. No. 3—OXTAIL BOUILLON. 3 lbs. ox-tall 1 tbsp. butter 5 qts. cold water Salt Soup greens Preparation: Cut the ox-tail into small pieces and together with the soup greens, fry them in butter light brown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese sticks may be served with it. No. 4—BOUILLON OF MEAT EXTRACT. Soup greens 1 tbsp. butter or lard 1 tsp. extract of meat Salt, 1 qt. water Preparation: Stew the soup greens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it. No. 5—BOUILLON OF BEEF. 3 lbs. of beef 1 lb. of soup bone Salt 4 qts. water Soup greens Preparation: Soup bone, soup greens, and salt and water are put over the fire to boil one hour, then the beef is added and the whole is boiled slowly for another 2 or 2½ hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing. No. 6—BOUILLON. Made of Roast Bones or Meat Remnants. 2 lbs. of roast bones Soup greens Salt 2 qts. water Preparation: Chop the bones and put over the fire with soup greens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat extract. No. 7—DUMPLINGS FOR BOUILLON. Marrow Dumpling Soup. Quantity for 6 Persons.