Soup Stock No. 1

• 2½ lbs. beef plate or brisket
• ¼ cup each onion, carrot and celery, diced<

Wipe and salt the meat; place in soup kettle and let stand 1 hour. Add the cold water and let stand ½ hour longer. Place on stove and let come to the boiling point. If you prefer clear soup, skim now. This scum contains the chief nutritive value to the soup. If allowed to remain a large part of it will pass through the strainer.

Let soup simmer 3 hours or longer, then add the vegetables