The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1881-06-02
How to Make Soup.

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into dice, vegetables sliced or grated
But the chief secret in the, to many
occult art of soup-brewing is steady,
slow cooking for a long time. To be
hasty in the process is to mar. Impa
thence but accelerates ruin. The first fast
boil hardens the outer network of fibrous
skin and the aibumen next to this into
a case almost impervious to water; seals
the generous juices away from inlu.
ences that would else draw them to the
surface.
1t is Grimm, I think, or may be Hans
Anderson, who tells the story of the
peasant-girl whom the king made into
great lady, because when left to watch
the soup-pot she never once suffered it
to boil Our energetic Yankee house
wife, whose specially is driving her.
| self and subordinates, including fire and
water, might 60 to school to the Ger
man girl. For two hours the contents
of the pot should simmer drowsily be-
meath a closely-fitting lid. Then the
heat may be increased until gentle
bubble agitates the liquid, little more
decided than that which shakes the
water in ''singing' tea-kettle. From
the beginning to the close of the opera
ton nothing is gained and much imper-
Tiled by atsgood hard boiln But Meth
er should the bubble, bubble" be al
lowed to intermit. The practiced ear
of the cook, busted about other mat
tiers, will soon detect irregularity on
this head. The best soup-maker ever
had in my kitchen was a young woman
who only knew enough when she took
the place to obey orders with Casa
bianca-ish doggedness. She would leave
her meals; drop knife and the potato
she was peeling in the sink; Interrupt
me in the middle of an order-I verify
believe would have started up from the
soundest slumber of healthy youth-to
dash at the range with lis that SOUP
a-bilin' hard?" if the smothered muir
muir from the covered pot was quick
ened by but few beats in minute.
Next-put no salt nor other season.
ing in the soup until meat and vegeta-
bles have yielded up their goodness.
AS rule, season just before you are
ready to remove it from the fire. Con-
diments have tendency to harden to
fibres and flesh, and thus resist the per-
suasiveness of heat and water upon the
object to be stepped into pulp. When
ever you can, make soup the day before
it is to be used on the table. The ia
portant process of freeing it from every
particle of fat is then made easy by the
congelation into firm cake upon the
top of the liquid of the oils that will
arise even from lean meat Circles and
eddies of hot grease in ones plate of |
soup are offensive to sight and taste
demoralizing to the stomach.
The soup made, the stock-jar comes
to the front. A wide mouthed stone
pot with straight sides is best for this |
purpose. 1t should be well glazed on
the inside, that it may not absorb fat or
liquid. Pour the soup-unstrained-l
into itand set by until the morrow, when
it must be carefully SKINNED. If you
have allowed quart of cold water to
each pound of neutrality-suspicious. of
and vegetables-you
should now have g. rich, gelatinous
% stock above the residuum at the
bottom. Strain off from this, day by
day, enough to supply soup for YOUR
family. Ii the stock is very strong YOU
can dilute it for daily USE The stock
pot must be kept IN the cellar or other
cold place. When the jelly runs low put
The entire contents of the jar over the
ire, adding enough cold water to cover
III well and cook gently for a couple of
hours. Then drain and press in a cul-
ender, and run the liquid thus OBJ
aimed through your soup strainer.
iood broth may be made of this, but do
lot attempt to get clear soup from it.
The mass left in the cullender is as un-
it for food as would be so much wet,
'aw cotton.
state this distinctly lest economic
;eal, but not according to knowledge.
mould induce our cottage housekeeper
o trim it up into ragout or hash. Throw
away-not disdainfully. for it has
lone its work well if you have yours,
nd parted with every element of nu-
ritlon. L know a rich family, the !
daughters of which wear velvet and
me laces every day, whose breakfasts
or some weeks, consisted chiefly of {
ashes variously seasoned and gravied,
ut all based upon the minced meat :
rom which beef-tea had been made for
ne invalid mother. This is meanness |
OF frugality. The two differ as wide
do prodigality and parsimony.
But to our stock-pot-a much more :
greeable subject. When it has been
nus emptied, and before fresh SOUP is !
CURED into it, cleanse it thoroughly. :
'ashing with hot soap-suds, scalding :,
everal times, rinsing out with clear y
alter in which a teaspoonful of soda :.
as been dissolved, and finally SETTING q :,
in the open air for some hours until i
IS perfectly odorless. This process ~
lould be repeated at least once a week =
ven in winter; in summer twice as Oft T
4. Bits of underdone meats, scraps of 4
an corned ham, bones from roast, boil
nd broil as they accumulate, may 90 0
ito the stock-jar. Vegetables should n
ot be added after the soup is cooked, q
they are apt to sour. But a few u
'oonfuls of stewed tomato, canned "
'rn, beans or peas, are often pleas 81
It contribution to stock taken out for
day dinner. Nothing of the sort CT
lould be thrown away. A half-cupful G.
cold boiled rice, cup of milk and a.
egg, joined judiciously to pint of II
ock, can be wrought up into a doll CT