Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1886-03-19
THE HOUSEHOLD.


on all soups the most common ana huHoep-
tible to variations is one in which the stock
is prepared Of beef. The trouble with the
average American prepared meat soup is that
il is too greasy and thick. German soups
are often thick, but seldom greasy. Every
thing il liable to be run across in Scandina-
Wan soup. from a small sardine TO raisin or
a grain OF allapice. But the delicious French
soups are always clear.
During cold weather the stock for beef
soup can be kept on hand. At any season it
should always be prepared the day before US
ing. The shin is good piece for this pur-
pose. Have the bones well cracked and ex-
tract 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 wa
ter into a close kettle, and set II where it will
heat gradually. Let it boil very slowly for
six or seven hours. Look at II once in
while to see IL the water is sinking too rap
idly. Should this be the case replenish it
with boiling water, taking care, however, not
to add too much Of it. When II has boiled
seven hours, set it away and let it stand
closely covered till the next day. Almost an
an hour before it is wanted for dinner take
of 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 max
ing nice salad with cold potatoes and onions.
Set the stock over the fire aud throw in a lit
tie salt to bring up the scum. When this has
all been carefully removed, put in such veg
etables az are desired. II these are cut fine
it is Julian" soup.
II young cabbage, quartered and boiled,
and young carrots and turnips arc put in
whole aud dshed up with the soup, with the
addition of toasted crusts it is the French
family soup, according to the taste. The
vegetables are better when cooked by them
! II mil lbair fuioaa In 10
soup. The seasoning, too, is a matter of
taste. Vermiceli or maoaroni which has
| been boiled tender can be added il desired.
There is no more absurd notion in regard
to soup making than the idea that all sorts of
scrap can be thrown into pot and made in.
to good soup. A skilful cook can create a
good soup from chicken or turkey bones, but
for meat soup 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 the meat the day before II
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 a.
for the beef. BE careful to skim it close
and il not clear to strain it through a colan
der. II macaroni is used put little butter
in with ii before adding to the soup.
To make mutton or lamb broth, allow, al
for the preceding soups, quart Of water Il
a pound of meat. Boil it for two hours slow
ly. Add half teacupful of rice at the ex
piration of this time to the boiling soup
Cook one hour, stirring frequently to keel
the rice from settling to the bottom. Bea
an egg to a froth aud stir into a cup of mill
into which has been rubbed a Tablespoonful
: of -four. Mix this a little at a time will
some Of the scaldng liquor, until the egg /
cooked so that il will not curdle the soup
e Take out the meat and put the egg and mil
into the pot. Season with pepper, salt an
such herbs as are desired.
t Catfish can be made into excellent SOUP
The bloated scavenger of this name whicl
does duty about the city wharves is not
tempting specimen. He is an unclean an
dissipated glutton. But the small catfish {
e the streams aud lakes is quite anothe
, fish. To six of the fish, averaging half
b. pound apiece, take two quarts of water an
e one-quarter Of pound Of salt pork Skin
J clean and cut up the fish Chop the pork
o small pieces Put all into the pot with th
4, water and head of celery or some celeI
J. ends aud such other sweet herbs as are col
s venient. Boil for an hour and strain X,
turn to the kettle and add one pint of mill
g two beaten eggs and large piece of butte
Have bread toasted and cut in squares
II serve on top Of the soup.
l The most common Of vegetable soups
J. bean soup. Any kind will do, although Il
n best are the French beans. Soak quart
10 them over night in lukewarm water. p
t. them over the fire next morning with oil
n gallon OF cold water. Boil for three or fo
t. hours. Add celery. onions, If desired, al
E. one or two thinly sliced potatoes. Smm
r until the vegetables are done. Caraway
p dill seed is a good addition to the seasoniI
t. Of bean soup.
1t Split pea soup can be made 10 the sau
e way rs bean SOUP except that it requires lie
}. boiling
10 Tomato soup can be made in the two fc
h lowing ways, and no one who has not eat,
it can have any idea how good it is. To oil
s, pint of canned tomatoes add four large IA
le ones and one quart of boiling water.
Or the vegetables boil till thoroughly mike
Up through the water. Then add one teaspoo
le full of soda when it will foam. Immediat
3. ly add ane pint of milk. Put in plenty
D. butter, salt and pepper to taste. 1t is tn
r, ready to serve. Tomato soup can be ma
h without milk. To six large tomatoes, OF
et pint and a half of the canned vegetables,
ID low one gallon of water and boil thorough
ID Add a large piece of butter. Beat an egg
N a froth, add little milk or cream and .
into the soup just before it is sent to tab
n. Onion soup is made by frying finely sic
st onions in butter and turning boiling wat
g, over them To six good-sized onions alic
st gallon of boiling water. Throw in SOL
be parsley, pepper and salt to taste Ser
I'd with slice of bread fried light brown
1g each plate.
I'D Pumpkin or squash soup is almost a
II. tional dish in France. Indeed, the first me
e, toned vegetable is scarcely employed the
n. for any other purpose than for soup. maxim
I'D To two quarts Of thoroughly cooked pun
be kin or squash allow one quart of milk, pie
ty of butter, pepper and salt. Serve vi
he toasted bread.
SO Sorrel is pest to many farmer, and
er most takes possession of his freshly brok
or fields. However, sorrel makes fine sou
he albeit, like the pumpkin, it is essentia
cd French. To two quarts of sorrel add go
sr, handful of spinach aud a few leaves of
gh tuce. Put them into a frying pan with
he large piece OF butter, and cook until tn
Of oughly done. Then put them into ket
It'll with gallon of boiling water. Just beft
nix serving add two beaten eggs with lii
int cream. Have squares of toasted bread
Ter the soup tureen. This soup is highly
act teemed for invalids. Am. CUltiUdtOr