Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1884-11-15
APPETlZING SOUPS.
A Chapter for Housewives on the Proper
Preparation of Soups.

the stock is prepared Of beef The
trouble with the average American pre-
pared meat soup is that it is too greasy
and thick. German soups are often
thick, but seldom greasy. Everything is
liable to be run across in Scandinavian
soup, from a small sardine to raisin or
grain of allspice. But the delicious
French soups are always clear.
During cold weather tho stock for beef
soup can be kept on hand. At any sea-
son it should always be prepared the
day before using. The shin is good
piece for this purpose. Have the bones
well cracked and extract the marrow,
which should be put in the soup. To
each pound of lean beef allow one quart
of water. Put the beef, bones and water
into close kettle, and set it where it
will heat gradually. Let it boil very
slowly for six or seven hours. Look at
| it once in while to see if the water is
sinking too rapidly. Should this be the
case, replenish it with boiling water,
taking care, however, not to add too
much of it, Wien it has boiled seven
hours, set it away and let it stand cl sely
covered till the next day. Almost an
hour before it is wanted for dinner take
off the cake of fat which will be found
on the surface of the stock, remove the
meat, which can be used for mince meat,
or in making nice salad with cold po-
tatoes and onions. Set the stock over
the fire and throw in little salt to bring
up the scum. When this has all been
carefully removed put in such vegetables
as are desired. Ifthese are cut fine it is
Julian" soup. Ifyour cabbage, quarter
ed and boiled, and young carrots and
turnips are put in whole and dished up
with the soup, with the addition of toast
ed crusts, it is tho French family soup.
All vegetables can be used in soup, ac-
cording to the taste. The vegetables are
better when cooked by themselves and
added with their juices to the soup. The
seasoning, too, is matter Of taste. Yer
micelli or macaroni which has been
boiled tender can be added if desired.
There is no more absurd notion in re-
gard to soup-making than the idea that
all sorts Of scraps can be thrown into a
pot and made into good soup. A skill
full cook can create a good soup from
chicken or turkey bones, but for meat
CUP only fresh and uncooked meat >
must be used.
Veal soup can be prepared in similar
manner to beef soup. 1t is unnecessary,
however, to boil meat the day before it
lis wanted. Three hours is sufficient
length of time for it TO be over the fire
THE same proportions of meat and water
are used as for beef. Be careful to skim
it close, and if not clear strain it through
a colander. If macaroni is used put a
little butter in with it before adding to
the soup.
To make mutton or lamb broth allow
as for the preceding soups, quart o
water to a pound of meat. Boil ii fol
two hours slowly. Add half teacupfu
Of soaked rice at the expiration of thi;
time to the boiling soup. Cook one houl
longer, stirring frequently to keep tht
rice from settling to the bottom. Bea
an egg 10 froth and stir INTO cup o
milk in which has been rubbed table
spoonful of -four. Mix this little at .
time with some of the scalding hqne
until the egg is cooked so that it will no
curdle in the soup. Take out the mea
, and pour the egg, and milk into the pot
Season with pepper, salt and such herbs
as desired.
Catfish can be made into excellen
SOUP. The bloated scavenger of thl
: name which dees duty about the cit.
: wbarves is not tempting specimen. H'
4 is an unclean and dissipated glutton
But the small catfish of the streams ant
= lakes is q lite another fish. To six o
t the fish averaging half a lOund apiece
1 AXE TWO quarts of water and one-quarte
of a puund of salt pork. Skin. clean an,
] cut uL the fi>h Chop the pork in small
J pieces. Put all into the pot with tn
a water and head of celery or some Gel
4 ery end and some other sweet herbs a
t are convenient. Boil for an hour ant
g strain. Return to the kettle and adj
one pint of milk, two beaten eggs, and
d large piece of butter. Have bread toast
n ed and cut in squares to serve on top @
|, the soup.
n The most common of vegetable soup
p is bean soup. Anv kind will do, although
G the best are the French beans. Soak
:, quart of them over night in lukewarr
water. Put them over the fire mex
y morning with one gallon of cold watel
s. Boil for three or four hours. Add celer'
d onions if desired, and one or two thinl
sliceS potatoes. Simmer until the vegt
l. tables are done. Caraway or dill seed
a good addition to The seasoning of bea
Is soup.
ID Split-pea soup can be made in tn
a. same way as bean soup, except that
requires less boiling.
y, Tomato soup can be made in the tW
d following WAYS, and no one who has n
a. eaten it can have any idea how good
is: To one pint of canned tomatoes
four large raw ones add one quart
boiling water. Let the vegetables be
ou till thoroughly mixed through the wate
,st Then add one teaspoonful of soda, wht
il will foam. Immediately add one pi
, of milk. Put in plenty butter, salt al
pepper to taste. 1t is then ready