The Osceola times., 1884-12-06
APPETIZING SOUPS.
A Chapter for Housewives on the Proper
Preparation of soups.


susceptible to variations is one in which
the stock is prepared Of beef. The
trouble with the average American pre-
pared meat soup is that il 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 a raisin or
grain Of allspicc. But the delicious
French soups are always clear.
During cold weather the stock for beef
soup can be kept on hand. At any sea-
son it should always be prepared the
day before using. The snin is good
piece for this purpose. Have the bones
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 csely
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 a 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. If these 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 the 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
mcelli 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
ful cook can create 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
is 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
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, q quart of
water to pound of meat. Boil il for
two hours slowly. Add half a teacupful
of soaked rice at the expiration of this
time TO the boiling soup. Cook one hour
longer, stirring frequently to keep the
rice from settling to the bottom. Beat
an egg to froth and stir INTO cup oi
milk in which has been rubbed table
spoonful of flour. Mix this little at a
time with some of the scalding liquor
until the egg is cooked so that it will not
curde in the soup. Take out the meat
and pour the egg, and milk into the pot
Season with pepper, salt and such herbs
as desired.
| Catfish can be made into excellent
soup. The bloated scavenger of this
name which dees duty about the city
wharves is not tempting specimen. He
is an unclean and dissipated gluttol
But the small catfish of the streams and
lakes is quite another fish. To six Of
the fish averaging half a pound apiece
take two quarts of water and one quarter
Of pound of salt pork. Skin, clean and
cut up the fish. Chop the pork in small
pieces Put all into the pot with the
water and head of celery or some cell
ery end and some other sweet herbs as
are convenient Boil for an hour and
strain. Return to the kettle and add
one pint of milk. two beaten eggs, and a
large piece of batter. Have bread toast
ed and cut in squares to serve on top OF
the soup.
The most common of vegetable soups
is bean soup. ANY kind will do, although
the best are the French beans. soak a
quart of them over night in lukewarnl
water. Put them over the fire next
morning with one gallon of cold water.
Boil for three or four hours. Add celery,
onions if desired. and one or two thinly
slicea potatoes Simmer until the vege-
tables are done. Caraway or dill seed is
a good addition to the seasoning of bean
soup
Split-pea soup can be made in the
same way as bean soup, except that it
requires less boiling.
Tomato soup can be made in the two
| following WAYS, and no one who has not
eaten it can have any idea how good it
is: To one pint of canned tomatoes or
four large raw ones add one quart of
boiling water. Let the vegetables boil
TIL thoroughly mixed through the water.
Then add one teaspoobful of soda, when
it will foam. Immediately add one pint
of milk. Put in plenty butter, salt and
pepper to taste. 1t is then ready TO
serve. Tomato soup can be made with
ont milk To six large tomatoes. or a