The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1882-03-29
HOUSEHOLD.
Economical soup.

Helen Campbell in Our Continent
Fresh meat and of more than one variety
is required for q rich, clear soup or con-
soinme but q savory and thoroughly enjoy
able one needs no such expenditure. The
story of one tuTeenful in a family whose
mistress, editor and author as she is, looks
TO the ways of Der household" and plans
meals with absolute enthusiasm, may hold
a hint for other young matrons And in
giving it there is no intention OF demanding
exactly the same handling but simply
showing what fragments can do
Breakfast was over, and as my hostess
arose she said:
Il must investigate the refrigerator. Do
you want to GOMEZ"
l followed mutely There was a fascina-
ton in this housekeeping where everything
seemed to work without friction, and stood
before the refrigerator as its mistress ex-
tracted half drumstick and the backbone Of
the Sundays turkey, chop left from Mon
days breakfast, bit of broiled ham, and
the trimmings OF roast of beef lying there
skewered and ready for the dripplng-pan,
and the thin end of porter-hOuse steak for
breakfast of the following day.
you won't mix them all%' | said in sur
prise.
''Of course L shall mix them. Haven't YOU
discovered yet that in union is strength?
That applies even more 10 soups than TO
corporations. Now attend"
l did attend and this is what happened. A
pOrcelain-lined kettle with tightls fitting lid
came from its corner and received the
heaped plate of apparently hopeless odds
ana ends, altogether about three pounds in
weight. Four quarts OF cold water, heap
ing tablespoonful of salt and half teaspoon
full of pepper went in and the kettle was
put on the range, from which lid had been
removed.
"In half an hour that will be ready for
skImming, perhaps in twenty minutes" my
friend said. I'll shall watch and as soon as
it boils skim carefully and then move it
back where 1T Will simply simmer. 1t is one
OF the few things that practically takes care
OF itself when once started. -Four hours
simmering and then it can be strained into
the soap jar and taken down cellar. Listen,
Norah, for this is what you must understand
and do. Every scrap of meat or bone goes
into the kettle and givesup its virtues to the
water, always cold, never hot, because cold
draws out the juices and hot seals them up.
IL is O'Clock now. At II strain it of
through gauze-wire strainer, and TO NOR
row morning will show you what to do"
The next morning found guest and servant
alike interested in the soup jar which Norah
brought from the cellar. A cake of lat COW
cred the top. This was carefully removed,
melted in a small saucepan and strained at
once into a small jar, a sweet, delicate lat
better than lard, NOrah, for almost every
thing"
Below the fat appeared thin jelly, clear
and quivering
With more meat il would have been
tirmer, but this does very well,' my friend
said. Now, Norah, the vegetable plate from
the refrigerator"
Norah appeared in a moment, gazing du-
biously at the plate. 1t held a spoonful or
TWO OF mashed potato, o remnant of Steyed
tnrnip and spoonful of squash. Norah
brought also a saucer OF tomato and half |
baked apple.
You can't mean to put in that apple?p ]
said, astonished. Its most ex traoid nary |
mess, begging your pardon"
The secret of one of the most delicious |
curries l ever ate was in two sour apples, so
tender they melted and were invisible" re |
joined my friend calmly. 81 used my |
reason, aud now in 'save-all soup | should |
put in a raw one il this baked one did |
not prove just what is wanted. That |
slice of cold toast, too, Norah. Nov we
want character. A small onion, cut fine |
and fried brown in the fat we have just |
taken off gives the mere suspicion that is all |
one requires, and here are the green stalks |
three of them, rejected from to-day's celery |
put no vegetables in the stock because |
want the fat pure. Only clear soup re-
quires that they should be boiled together,
and for all others it is best, whether fresh or |
cooked ones are used, to bolt them after the
fat mas been removed. You understand, |
too, that from this stock may come humid |
red varieties of soup. but we are concerned |
to-day with Just this one. An hours slow |
steady boiling is all that will be necessary
after the onion has been fried and added, |
and at the end of that time il will be ready !
for straIning or can be poured out just as it |
is, though l prefer straining in order that
there may be no bits of onion
The onion was minced fine not on the
table lest flavor should be left there that
might appear Unexpectedly in some unde-
sirable way, but on a small meat-board and
dropped into the fat as soon as it was smol1-
ing not. seltspoonfal of curry powder
went In also and as the onion turned TO
bright brown the whole was added TO the
stock.
Put it on at noon, Norah, where it will
boil slowly and keep il from scorching.
And now we viii see what will come of it,"
and the mistress turned away with faith
was fer from feeling.
Dark distrust filed my mind as at the
early dinner we came together again.
Too great fastidiousness, in my early
youth charged upon me as squeamishness,
had been my bane, and IS my plateful was
set before me l hesitated inwardly though