The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1884-11-18

An Art Of Cooking Much Neglected III
Homes.
OF all soups tho most common and sts.
ceptiblc 10 variations Is one In which tho
stock is prepared OF beef. The trouble
with the average American.prcpared meat
soup is that it is too greasy AMI thick.
German soups arc often thick, but
seldom greasy. Every,hingis liable to be
run across in n Scandinavian soup, from Il
small sardine to misin or II grain OF all.
spice. But the delicious French soups
are always clear.
During cold weather tho stock Tor beef
soup car be kepton hand. Atany season
it should always be prepared the dry be.
tore using. The shin is Il good piece for
this purpose. lave the bones well
cracked and extract the marrow, which
should beputi n tho soup. 10 each pound
Of lean beef allow quart of water. Pit
the beef, bones and water into II close kct.
tie, and set it where it will heat gradually.
Let it boil very slowly for six or seven
hours. Look at il once in n while to sec
1.-THE water is sinking too rapidly. Should
this b" tho case, r'plcnisli IL with boiling
water, taking care, however, not 10 add too
much Of it. When it has boiled seven
ilvuis, sci it away and let it stand closely
covered till the next day. Almost M
koHr before it is wanted for dinner
take oil tho cake OF fat which will be
iOund on the surface OF the stock ENJOY
tho meat, which can be used for mincc
meat or in making q nice salad with cold
potatoes and onions. Set the stock over
tho fire anil throw in n little salt to brins
up the scum. When this has all been
carei0lly removed, put in such vegetables
IL are desired. Ii these are cut fine it is
Julian sonp. II young cabbage, quar-.
tered and boiled, and young carrots and
tnrnins are put in whole and disile.l up
with the soup, with the additionoi toasted
crusts, 1t il the french family soup, ac-
rording to the taste. The vegetables are
better when cooked by themselves and
added with their juices to the soup. The
seasoning, too, is Il matter OF taste. Yer
micelli or macaroni which has been boiled
tender can be added il desired.
There is no more absurd notion in re-
gard to soup.making than the idea that
al sorts OF scraps can be thrown into n
pot and made into Il good soup. A skiliiul
cook can create II good soup from chicken
or turkey bones, but for meat soup only
fresh and uncookcd meat must be used.
Veal sonp = lie prepared in Il similar
manner to beef soup. 1t is Unnecessary,
however, to boil the meat The day before
it is wanted Three hours is Sufficient
length OF time for it to be over the fire.
The same proportions OF meat and water
hrr used rs for the~baef. Be careful TO
skim it close, and il not clear to Strain i.
through 4 cOlsndcr. Ii maearoni il used
put Il little butter in with it before adding
to the soup.
To make mutton or lamb broth allow,
rs for the proceeding soups, a quart OF
water to n pound Of meat Boil it ior two
hours slowly. Add hall Il teacuptul OF
cooked rice at the expiration Of this time
to the boiling soup. Cook one hour longer,
stirring frequently to keep the rice from
settling at the bottom. Beat IN egg into
d iroth and stir into a cup OF milk into
which has been rubbed a tablespoonful OF
flour. Mix this u little ut IL time with
some OF the scaldine liquor until the egg
is cooked so that it will not curlle the
soup. Take out the meat and put the egg
and milk into the pot. Season with pep.
per. saltund such herbs rs desired.
Catfish can be made into excellent soup.
The hloated scavenser OF this name which
does duty about the city wharves is not a
tempting specimen. He isan unclran and
dissipated .lutton. But the small catfish
OF the streams and lakes is quite another
81. ~, v~,.t Ala. al. .