Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-11-05
FARM AND FIREsIDE.
SuyvestiOns and Recipes for
Making Soups.

says Another. soup e'0'J
think of it! The boiling and the skim-
ming and the seasoning. haven't any
time for such nonsense"
OF course she has 10 time. no"
could she. when there is no end to 'he
pies, doughnuts and cookies that mus'
be male?
While among other nations, that are
notably frugal and thrifty, soup is con-
,idered an important article OF food'it Is
difficult TO understand why Americans
should hold it in such i'll favor
In almost every family there are
scraps and trimmings and tough ends
Of roasts and steaks, and bones OF iowi
and game, that will do excellent duty
10 the soup kettle the broth IN wn'cn
mutton or beefhas been boiled, needs
only a little rice or barley and slmple
seasoning. Add to these an occasional
mound or two of fresh meat with "a Vege-
table PURGE now and them anu 'nefo
will be a pslatable and nutritious soup
for every day in the week; OF couise'
with n dinner Of meat and vegetables
one does not want to eat quart o.
conn Tn families where it forms
do;,v item in the bill of fare, the boiling
is usually attended 10 once a week Z"
cool weather. Even the most liant
hearted of amateur cooks isnot us
,,.ved ot The idea of simmering a Kettle
on the back of the stove for five or SIX
hours. Just dignity this process with
.ooo and she is overwhelmed with
son.e Of something troublesome and
,cientifc oh no! she never could I'M
.e,take to make soup stock.
.rhe.bosls of this should be lean I'M
olo1m oat. Neck or round Of beef,
and knucklc or shank of veal are best.
Scraps. bones, aud trimmings oil an,
meat Except pork) may be added
Track all bones at every inch. and cut
the meat 10 small pieces. Allow a
mar, of cold water to every pound OF
meat heat slowly and skim thorough
" Set to the back of the stove, cover
closelr and let simmer for FIVE or SIX
hours. For five quarts OF water ailo"
ooe carrot, one small tarnip, two onions
tyo heads of celery three stalks OF
parsley, two bay-leaves, six Cloves =
dozep pepper -corns, and salt to tasl''
pnt these in when the soup is half done.
Ie the water bolls away too much,
either the cover is not tight, or the
boiling has been too rapid. In this
case eli I'D with water and simmer tor
another half hour. but 1t is best 10 AVOID
,uch necessity. Strain through colan-
derto remove The bones and coarser
parts, and again through coarse canvass
into small stone jars. Leave the fat
unJIsturbed until the stock is to be
used. The sooner it is cooled the
longer sit will keep. When rightly
made it will be firm, clear jeliey, and
will keep in winter from ten days to
two weeks.
When soup is to be made. remove
the lat from the top OF the jar ; every
particle of 1t. Cut of portion OF the
islly: heat il and add water if too strong
A different soup can be made every
day by varying the fsvoring.
Tomato, tapioca, macaroni, vermi-
celli. noodle, Jullenne and various other
soups are made in this way and named
according to the manner Of serving.
To MAKE soup for single day OBJ
ssr;e the same proportions, but it is
always best to boil it the day before, so
that the fact can be taken from the
surface.
but Iskim the grease from my
soup while it is boiling" says Mrs.
Mp; And so d. l." says Mrs. Tuck.
Very well! Suppose you dOs that does
not prove it to be the best way, nor the
right way. To be sure, it is better
than not skimming it at all. You know
some people insist that even the scum
should be allowed to remain and boil
back into the soup again. They say
nuch Of the nutriment goes with 'the
scam. Their soup is cloudy, coarse
favored and greasy; Just fit for Lap
lander. A civilized CO Ok should blush
TO own such concoction.
RULE FOR STOCK
Five pounds lean meat and som o
cracked bones. Five quarts cold
water. 1t should be at least half an
hour 10 coming to boil. Skim add a
gill of cold water and skim; add gill
OF cold water and skim again. Season
with salt and vegetables, but be careful
{, use both sparingly. Cover close and
simmer four or five hours. Strain, cool .
and remove fat. This will make a
clear. ligh. broth.
CARMEL FOR COLORISG BROTH.
For the sake Of appearance broth is
.ooofi,o.a c0ioraj
Put tablespoonful Of butter into a
nice bright saucepan, and when melted,
add about a half a pound Of sugar. Stir
constantly, over the fire, until 1t is a
very rich, dark brown. By no means
let it burn. Add half pint Of water
and an even teaspoontul Of salt. Let
the syrup boil until it 10 very rich and
thick, which il will be in few minutes.
Strain and put 1t in small, close -corked
bottles; it should be 80 thick that ii
will not impair the favor unless the
sugar has been burnt.
Tapioca, sage, macaroni, vermicelli.