The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1880-01-07
Suggestions and Recipes for Making soun.

DS.
..n 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 skimming and
the seasoning. I haven't any time for
such nonsense
Ut course she has no time. How could
she, when there is no end to the pies,
doughnuts, cookies that must be madeY
Whlle among other nations, that are
notably frugal and thrifty, soup is con
sldered 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
tnen, and there will be palatable and nu-
trltlous soup tor every day in the week
OF course, with dinner of meat and yeo-
etables, one does not want to eat a. Quart
OF soup. In families where It forms q
daily item in the bill of fare, the boiling
IS usually attended to once a week. in
cool weather. Even the most faint heart
ca OF amateur cooks is not dismaved at
the idea of simmering kettle on the
back of the stove for five or six hours
Just dignity this process with a name,
ana 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 beef, 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 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 s;,nme,
1Or hVeo 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 thesoup is halt
done. 1t 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
cesslty. 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
tat from the top of the jar; every particle
OF 1t. Cut off a portion cf the Jelly; heat
1t and add water if too strong. A differ.
ent soup can be made every day by vary
ing the tlavoring.
| Tomato, tapioca, macaroni, vcrmicelli
noodle, Julienne and various other SOUPS
are made in this way and named accord
ing to the manner of serving. .@.''-
10 make soup for a single dav observe
the same proportions, bat 1t is AWAY:
best to boil it a day before, so that the
tat can be taken from the surface. ."+.
But I skim the grease from my sou1
while 1t is boiling" says Mrs Nip; "Ane
so do I" says Mis-. Tuck. Very well
Suppose you do? that does not prove i
to be the best way, nor the right way
tt be sure it is better than not skimmins
it at all. You know some people insis
that even the scum should be allowed tt
remain and boil back into the soup again
They say much of the nutriment zoe
with the scum Their Soup IS cloudy
coarse favored and greasy just fit for
Laplander. A civilized cook should
blush to own such concoction.
| RULE FOR STOCK.
Five pounds lean meat and som,
cracked bones. Five quarts cold water
1t should be at least half an hour in com.
ing to boil. Skim add gill of colo
water and skim again. Season with sal
and vegetables, but be careful to uss
both sparingly. Cover close and simmer
four or five hours. Strain, COOL and re
move fat. This will make clear, ligh
broth. ~sa.. -s@