Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1855-03-02

healthy do not, therefore, boil
POTATOES in your soup, but, if
reanired, boil them elsewhere, and
add them when nearly cooked.
The water in which poultry or
fresh meat is boiled should be saved
for gravies or soups for the next
day. II it is not needed in your
own family, give it to the poor
The bones also, of roasts, with
little meat, make a soup; and, if not
required for this purpose, you may
save them for the grease they con-
tain. But this preparation be it
remembered is entirely different, IN
its essential properties, from soup
made from flesh and it should
never be given TO an invalid or
convalescent as an invigorating or
nutritive repast. In boiling out the
bones in water, not only the fat
present in all bones, but also the
geatine (which is taSteless, and can
impart neither flavor nor any
nutriive property to the soup,) is
extracted. 1t follows, therefore,
that the Fat is the only matter
obtained for the soup, the flavor of
which mr>s depend entirely on the
yeeet.oies and spices that may be
-.aded. As fat is both difficult and
slow of digestion, would it not be
quite as well to keep the grease for
soap, and use the vegetables without
it,
Keep the vessel covered tight in
which you boII soup, that the flavor
may not Ire iusl Never put away
soup 1T metal pots. 1t is much
better to boil your soup the day
before wanted, and allow the liquid |
to cool, that the fat may be all |
removed. Thickened soups require |
more seasoning than thin soups (;
nearly twice the quantity is neces-
sary.
In France, few dinners are served |
without soup; and the pot-au-fcu /
(soup.ketlle) is necessary utensil /
in the kitchens of both rich and
poor. 1t might be termed the
national dish, so constantly is it
used by all classes. The white,
thin soups are intended only to
commence set dinner. The sub
stantial, thick soups might, with
vegetables, form a dinner satisfactory
to any laboring man.
Clean soups should not be strong
of the meat flavor, and should be of
a light brown, sherry, or straw col
or. All white or brown thick soups
should be rather thin, with Just
sufficient consistency to adhere
lightly to a spoon when hot such
as soups Of fish, poultry, or game
Simple brown soups, no matter
whether of meat or vegetables,
require to be somewhat thicker.
If good housekeepers could bring
themselves to give up the old notion
Of boiling for five and six hours, to
obtain "the extract of meat and
ollow the advice of chemists, they
would be better able TO serve up a
lice soup in short time, and with
comparatively little labor At the
commencement of the French Revo- 6
ution, public attention was directed ,
o the Improvement and manage
nent of food for the poor and the
lrmy. The scientific men of France
we're called upon for an opinion
md the BnvernmPnt, led away by .
reports, were induced
o send forth such language as the
"a bone is 4 tablet of
soup formed by nature; pound of
bones gives as much soup as six q
pounds of meat; bone soup, in
lietetical point of view, is preferable
o meat soup" 1t would seem even
cookery, at that time, was looked at
Trough as exaggerated a medium as
olitical matters These expressions 7
we're soon found to be the grossest
xaggerations, and the apparatus
'hch was put up to convert the .
ones into soup was soon found to "
&c useless, and totally abandoned. a
The medical officers Of the Hotel K
lieu drew up a report, which de- 3
Jared such soup to be of bad quail
~, and ind!geslible. Therefore, Z
We may conclude soup made from
ones of meat and poultry to be
oihing more than the stone soup of :,
Id, which, with plenty Of vegetables
nd seasoning, made quite a delicious \
,nlSt.