The Caledonian. [volume] (St. Johnsbury, Vt.) 1837-1867, 1855-06-23
A FEW WORDS ON SOUPS.

Pi"oerucS. rlnciv chopped lean beet IS mix
ed with an equal weight OF cold water, and
left, If possible, to macerate for a short time.
and the whole then slowly heated to ebui-
ton; after gently boiling for some minutes,
the Clear broth separates from the coagulated
albumcn and from the muscular fibre, which
has now assumed sinewy appearance. Af
ter stralning, it requires only to he seasoned.
and slightly colored with burnt onions, or
with carnamel (burnt sugar.) The coloring
OF broth in nothing but a concession to the
common prejudice, which cannot, however,
be well dispensed with.
BY evaporation in water-hath, or to a
still lower temperature, the broth becomes
spontaneously colored and leaves behind
brown extract, possessing delicate odor of
roasted meat: IT my be preserved for anv
length OF time. This extract, when dissolv-
ed in about thirty parts OF water, and flavor
ed with salt, Yields, at any moment a most
excellent broth. The advantage of extract
Of flesh for the nutrition of nvaliI>, il, use
IN hospitals, or in field service. as well as in
domestic economy, Is sufficiently oj,ious.-
We sec. likewise, that bone broth tablets. &C..
beng preparations entirely different from a
true broth from flesh. cannot comrctc with it
as articles of food
IA" delicate and proper l!eod;tg Of ST.
r"'> Is 'he chici art of COOL soup-makinc
i'r sure to skim the crease oil the soup when
II f''>t J0d> or it will not become clear
| hrow IN little salt to bring up the scum
Remove Ill the fat. BE careful to simmer
Scti'q. and never allow soup to boil hard
Put your meat INTO raid water. and LET i,
grow warm >ow V. This li>solves the CELIA
tine a.,ow> the aibumcn to discnracc. the
scum TO rise. and the heat 10 penetrate to the
entire OF the meat. But. if the meat be nut
INTO h't t,ritr, or the soap o,erah Int lire 10
boil, Tie aIbunrn coa ,ull-eS. an! the cNt,r
a.! sUrilrc ot tn" r.clt is hardened: the wa
ter Is !-eyentcd from .,cn.train. TO the in
,'rior. and the nutritious part of the meat,
from Gisenga-inr Itself. The broth will be
wi'hou. t,yo:. and tie meat tough. if 50
managed. A:.ow Two tatle-Sroontlis ,t sal,
TO four quarts of soup, where there are many
vegetables one and one halt. where there
are few. One quart of water 10 one pound
OF meat is gooi, perhaps better. on the second
day. If heated TO the boiling point. Ii more
water Is needed. use ioiltnq water. as cold or
iukewarm spoils the soup. Some persons
have though; lo'ato-water 10 be unhealthy ::
DO not, therefore. boil potatoes in YOUR soup.
but. ii required, boil them elsewhere, and
add them when nearly cooked
The water in which poultry or fresh mea.
is boiled should br saved for rravies or >ourS
Tor the next day. II it is not needed in vour
own family, give II to the poor The bones
also, OF roa>tS, with little meal. make a sou,.
and. II not required for this purpose. YOU
may save them for the crease they contain.
But tins preparation he i; remembered is en-
trey diiicr"nt. IN It's essential properties.
from soup made from flesh and it should
never tc gwen To IN invalid or conva!csccnt
a. IN Invlgoratins or mIiri;vc rcrast. In
boiling out the bones in water. not only the
fat present in bones. but also she relatne
twhirE Is iaS'clcss, and car impart neither
iiavor nor any nntritivc property 10 tie soap. }
is extracted Ii follows. therefore. that the
tat IS iE' only matter obtaincd for the SOUP.
thc H1vor of Which must depend entirely on
the vegetables and >,i,es that NAV I've added
AS fit IS both difficult and slow of digestion
wou.d It no. be cutie as we'll TO keen the
grease for soa.', and Use the vegetables with
ont il:
Keep the vessel covered tight in which
YOU boil soup, that the flavor NAV not be lost.
Never put away soup in metal pots. |: is
mucf better 10 boil your soup the dav before
wanted, and allow the liquid to cool. that the
lat may bc all removed. Thickencd soups
require more seasoning than thin soups; near
ly twice the quantity is necessary
In Franc, few dinners are served without
soup; and the p"'-gu,f,u (>oup- kettlc) is a
necessary utcnsil in the kitchens Of both
rich and poor. 1t might be termed the ma
tional dish, so constantly is used hv all
classes. The white thin SOUPS are intended
only to commence set dinner The sub>tan-
tai thick soups mi rh:, with vegetables, form
dinner satisfactory to any laborins man.
Clean soups should not he strong of the
meat ilavor, and should be OF lirht brown,
sherry, or straw color. All white or brown
thick soups should he rather thin. with last
consistency to adhere lightly to 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 housekeerers could bring them
selves to give up the old notion of boiling for
five and six hours, to obtain ",he extract" Of
meet and follow the advice of chemists. they
would DE better able to serve up nice soup
in short time, ard with comparatively little
labor. AT The commencement of the French
Revo!ution, public attention was directed 10
the Improvement and management of food
for the poor and the army The scientific
men OF France were called upon for an opin-
ion; and the government, led away bv en-
thUsias'ic reports, were induced to send forth
such language as the following