Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1880-01-04
Suggestions and Recipes for Making Soups

Suggestions and Recipes for Making Soups.
"But We don't like SOUP" says one.
"Too troublesome! too expensive! says
another. Soup every day just think of
it! The boiling and the Swimming and
the seasoning l haven't any time for
such nonsense"
Of course she has no time. How could
she, when there is no end to the pies,
doughnuts, cookies that must be made?
While among other nations, that are
notably frugal and thrifty, soup is con-
sidered an important article of food, it is
difficult to understand why Americans
should hold it in such ill favor.
In almost every family there are scraps
and trimmings and tough ends of roasts
and steaks, and bones of fowls and game,
that will do excellent duty to the soup
kettle; the broth in which mutton or
beef has been boiled, needs only little
rice or barley and simple seasoning. Add
to these an occasional pound CT two of
fresh meat with vegetable PURGE now and
then, and there will be palatable and nu-
tritious soup for every day in the week !;
etables, one does not want to eat a quart
of soup. In families where 1t forms a
daily item IN the bill of fare, the boiling
IS usually attended to once week, in
cool weather Even the most faint heart
ed of amateur cooks is not dismayed at
the idea of simmering a kettle on the
back Of the stove for five or six hours.
Just dignity this process with name,
and she is overwhelmed with sense of
something troublesome and scientific; oh
no. she never could undertake to make
soup stock.
The basis OF this should be uncooked
meat. Neck or round OF beet, and
knuckle or shank Of veal are best. Scraps,
bones, and trimmings of any meat lex
cept pork may be added. Crack all
bones at every inch, and cut the meat in
small pieces. Allow q qu-rt of cold wa
ter to every pound Of meat; heat slowly
and skim thoroughly. Set to the back
of the stove, cover closely, and let simmer
for five or SIX hours. For five quarts OF
water allow one carrot, one small turnip,
two onions, two heads of celery, three
stalks of parsley, two bay-leavcs, six
cloves, dozen pepper corns. and salt to
taste. Put these In when the soup is halt
done. If the water boils away too much,
either the cover is not tight, or the boil
ing has been too rapid. In this case fill
up with water and simmer for another
half hour, but it is best to avoid this ne
cessity. Strain through colander to re-
move the bones and coa1ses parts, and
again through coarse canvas into small
stone jars. Leave the fat undisturbed
until the stock is to be used. The soon
er it is cooled the longer it will keep.
When rightly made it will be firm,
clear jelly, and will keep in winter from
ten days to TWO weeks.
When soup is to be made, remove the
fat from the top of the jar; every particle
of 1t. Cut off a portion of the jelly; heat
it and add water if too strong. A differ
ent soup can be made every day by vary
ing the Aavoring.
Tomato, tapioca, macaroni, vermicelli,
noodle, Julienne and various other soups
are made in this way and named accord
ing to the manner of serving.
To make soup for single day observe
the same proportions, bat 1t is always
best to boil it a day before, so that the
fat can be taken from the surface.
"But I skim the grease from my soup
while it is boiling" says Mrs Nip; "And
SO do l." says Mis-. Tuck. Very well
Suppose you do? that does not prove it
to be the best way, nor the right way
T. be sure tits 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 much of the nutriment goes
with the scum. Their soup is cloudy,
coarse favored and greasy; just fit for a
Laplander. a civilized cook should
blush to own such concoction.
RULE FOR STOCK
Five pounds lean meat and some
cracked bones. Five quarts cold water
1t should be at least half IN hour in COM
ing to a boil. Skim; add gill of cold
water and skim again. Season with salt
and vegetables, but be careful to use
both sparingly. Cover close and simmer
four or five hours. Strain, cool, and re-
move fat. This will make clear, light
broth.