Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1869-03-20
r. 81 BsECiPEss, xc. a.'
'3' y From Arthur 5 Home Magazine
DincreDt Ways Of Making

Soups, Sc. ..
!, THERE is no dish, perhaps, that comes TO
| the table, WHICH gives such, general satislnc-
4 ton as well ,preparcd soup. There should
\ always he plentysof dried herbs in tle stone
CLOSET -Thgys should Is kept in labeled pa
1peg1lags., Soup should nsver belsuaered to
! stand iu any Vessel Of tin copper, or iron to
get cold; but if not to, ,beyused at once, must
f.be poured off, while bot, into shallow, well
I glazed, earthen pan. - 90. .,..5
! lean, juicy, fresh killed meat is hest for
soups fat meat is wasteful. To extract the
! strength from the meat. it should FIRST be put
lin cold water gradually heated and finally
! subiectedto a long and slow boiling All
hsoups are,better lur being made the day be.
.fore they are to be used. .. al ,.r.,
! BRowN SToCK. Take one pound Of lean
beat shin, leg, OK cheek, or from the clod;
tcutrin slices, andsplace Mt the bottom of
| gEeascd ssanee pan, ad,ling n little water, to
prevent its burning. Add q piece of lean
bacon, cut in sliccs-a more or less qunntity
is mniatcrial; from one quarter to nearly the
same amount of beet. Cover close To draw
out the gravy gently, and then. allow it
nearly TO dry until it becomes brown, then
pour in sufficient boiling water to entirely
cover tile meat, skimming it frequently, and
putting.in salt, whole peppers. pot-herbs,
and vegetables of sany kin(6 After boiling
gently for five or six hours. pour the broth
over the meat, and let it stand during the
! night to cool In the morning take off the
4 scum and fat, heat it, andput it away in
stone jar for future use. This will form
| foundation for all the best brown soups.
| Brown stock may be made from the liquor
in which meat has" been boiled; from the
trimmings aud bones of dressed and undrcss-
ed meat and game. Indeed, anything whicl,
is fit and proper to be eaten, in tie form of
animal food, and is in any degree resoivable
into Jelly, will assist in making stock.
WHITE Stock. Cut two pounds of knucke
or scrag of veal, into small pieces, place
them in the steypan, with two ounces of
salt butter or dipping, two ounces OF lean
bacon cut small a gill o. water, three mid
die sized or six ounces of onions sliced
When boiling, stir with spoon for about
ten minutes, or until it forms a whiteish
thick gravy at the bottom, or gets rather
dry, then add five pints of hot or cold water.
Let it simmer gently for three quarters of an
hour, skim it welt, pass it through sieve,
when it will be found clear and ready for
use. In case bacon or ham cannot be oh.
tained, use half pound more meat. To add
more zes. to the flavor. thyme, a bay leaf or
= winter savorv, may he added.
SHIN OF BEEF SoJP.-Take the hind shin
,of beef, cut of all the flesh from the leg.
: bone, which must be taken away entirely, or
the soup will be greasy. Wash the meat
, clean and day it in apot, sprinkle over it
one small tablespoonful-o black pepper and
two of salt three onions the size Of q hens
egg, cut small, six small carrots scraped and
cut up, two small turnips pared and cut into
dice. two or three potatoes, o little cabbage
cut fine, and two. or, three tomatoes, if in
season. These vegetables can be varied in
quantity, or one or more omitted entirely,
I according to taste. Pour on three quarts of
s water, cover the pot close and -boll gently
and steadily for five hours, which will lleave
about three pints OF clear soup. DO not let
the pot boil over, and take off the scum as 1T
, rises. When nearly done, flavor with thyme,
= parsley and celery. 90.
: Mock TURTLE, or C1LF's HEAD Sour
: Boil the head and lights till very tender,
, then take itup, strain the hquor and set it
= away until the next day. Then skim OFF the
= fat, cut up the meat, after carefully removing
: all the bones, and put it into the liquor, and
: stew the whole gently for half an hour. Sea-
, son the soup with rsalt,pepper, and sweet
: herbs; add cloves or curry p0@der,H II you
want it seasoned highly, andBjust as you
= take il up stir in some lemon juice, or half
, tpint of White wine. If you wish forcemeat
! balls in the soup, they should be added when
: put on to boil. #r. I.s.a
. To make iorcemeat balls, boil the brains
Cor ten minutes, then put them in cold water
= When cool, chop and mix them with five
{ spuonsful OF grated bread, little grated
nutmeg. pepper, salt, and thyme, and two
eggs. Roll the balls as large as the yolk of
, an egg, and fry lght brown in butter or
= dripping. - .-.-a,.-.
0 rels, and put them in a pot with five quarts
IS of colo water; season with salt and pepper.
i Boil until the meat islyefv well dcne, and
remove it fromrtae liquor, and cut it up into
small pieces. Put it in the soup quarter
| OF q pound of butter mixed with little
: -four, and pint of cream milk will do, but
! not so well. Throw in the cut meat, and just
a before you serve it add the beaten. yolks of
+ two eggs, and little parsley. Rabbits may
q be cooked the same way. .t
> Chicken soup is nice made the same way
:, with the addition of apint of green corn
cut from the cob, and put in when it is half
h done. ,f- a .r.- r..
" .OcHRA SoUP.-Boi leg of veal with
!, about four dozen ochras, an hour add six
. tomatoes, six small onions, one green pep
II per, q bunch of thyme, andparsley Season
!. with salt and red pepper to your taste, and
r. if agreeable, add piece OF salt pork which
+ has been previously boiled. Boil seven or
a eight hours N- e.
y AsPARkGus SoUP.-Take four large bunch
Il es of asparagus, scrape it nicely, cut off one
., inch of the tops and lay them in water; chop
n the stalks and put them on the fire with a
= piece of bacon, slarge onion cut up and
l. pepper and salt; add two quarts of water !;
4 boil them til! the stalks are quite soft then
a pulp them through n sieve, and strain the
~ wafer 10 it, which must BE put back in the
pot. Put into it chicken cut up, with the
~ tops of asparagus which had Been laid by
a. Boil it until these last articles are sufficient
X ly done, thicken with flour, butter and milk
(; and senx.. il M - -s-sss-s----------~
III VEGETABLE souP-Pdt in pint OF lima
,el beans, shalt dozen large tomatoes, two tea
"a cupfuls of cornicut from the cob, few snap
le beans, two or three onions, and half q dozen
te ochra, into five quarts of water, With three
te sioesypf lean ham. Add salt and pepper,
"a and few sweat herbs. Boil for two hours.
~ Remsye tina ham before -ssnaing-to table
8. Thicksn with yoik of egg and afhttie Hour.
N A winter soup may bemsds by using dried
m lima beans, and such other vegetables as are
~ to be obtained.
| Dr. CO.. t,.xx ~. IL.