News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1885-02-19
THE HOUSEKEEPER.
How TO Prepare stock for Clear Soup.

To make stock for an ordinary clear
soup, says Miss Corson, use beef cut
from the neck or leg, including mar
row bone; allow pound of meat and
| bone for each quart of stock; trim off
any defective parts, and wipe the meat
with a wet towel; cut the meat from the
bone in rather large pieces so that it may
be used for hash or potted meat; there
| is still some nourishment remaining in
it after the SOUP is made, and it retains
pleasant flavor from the vegetables and
seasoning used in the soup; it is only the
beef remaining from beef tea which has
little food value or flavor; after the meat
| is cut from the bones have the bones
broken in rather small pieces, and lay
them in the bottom Of the soup kettle;
put the meat one the bones and add cold
water in the proportion of one quart of
water to on pound of meat and bone;
set the kettle over the fire, cover it and
heat its contents until they boil, remov.
ing all scum as it rises; the scum is COM
| posed of blood and albumen, and is to
be saved to add to any thick brown soup
or gravy; the object of removing it in
making stock is to leave the broth clear;
little salt added while the scum is ris-
ing will hasten the operation.
While the stock is thus b ing freed
from scum prepare the vegetables as fol-
lows 10 four quarts of stock allow one
medium size carrot scraped, one me-
dunn size trlrnip peeled, one medium
size onion peeled without cutting the top
or root close, or breaking the LAYERS
apart; stick into the onion q dozen
whole cloves; wash one medium size
root of parsley with the stalk and leaves
attached, lay the leafy part in the palm
of the left hand, in the midst of the
leaves place dozen whole peppercorns,
q small blade of mace, a small bay leaf,
and one sprig of any dry sweet herb ex-
cept sage, if celery is in season one of
the smaller green stalks, or about half
dozen of the green leaves may be added,
and then the parsley root and leaves,
wrapped around the other seasonings,
and the little bunch tied compactly with
cord. After all the scum has been re-
moved from the stock put in the vege-
tables, together with two teaspoonfuls
of salt, and replace the cover of the
soup kettle. Let the stock boil gently
for two hours, or longer; if the kettle is
placed so that the heat strikes it from
one side, causing the stock to boil from
one side, the soup will be clearer after
it is strained than if the boiling is TAX
ing place in all parts of the kettle at
once.
When the stock has boiled the desired
length of time lay folded, clean towel
in a colander, set over an earthen bowl
or jar large enough to hold the stock;
take up the meat and set it aside to use
in any dish of the nature indicated
above; the vegetables may be chopped
and combined with some of the meat in
the form of hash, which should be
highly seasoned; pour the stock through
the towel, letting it run through without
stirring or squeezing it to disturb the
little sediment which will remain upon
the towel; when all the stock has run
through the towel remove the colander,
turn a sieve on a piece of cheese cloth
over the bowl or jar to protect the
stock, and let it cool; if close earthen
or metal cover were used the steam from
the hot stock would condense upon its
inner surface and partly sour, falling
back into the stock it would deteriorate
the whole. When the stock is entirely
cold the fat which forms on the surface
in cake can be removed, and both the
stock and fat clarified.