Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-06-01
HOW TO MAKE SOUPS.
Ellice Serena Lets the Young Wives
Into the Secret of Stock.
A LITTLE THING MAY SPOIL ALL.
Recipes for Good, Wholesome Dishes Fit
for Royalty's Tables.
HOW COOKS MAY EASILY 60 AsTRAY



cess of its making made known. There are
many intelligent women and young wives
| who are desirous of improvement, and who
would profit by instruction, but they are
not able to take the better class of journals
devoted exclusively to this department.
It might be question whether some oi
the money appropriated for missionary pur.
poses would not be better spent in educating
our own people on such an important sub
ject. Most excellent tracts, giving homely
advice and suggestions for the housewife,
might be compiled Of texts taken out of the
Bible. Passages Of wisdom applicable to
this subject appear in the most ancient oi
the books of the Holy Scriptures the book oi
Proverbs is full OF such. OF things held
worthy to be remembered by the people,
and given to them by the princes and rulers
in Israel, those which pertain to the sphere
Of woman's usefulness were regarded as not
among the least important. And, indeed,
touching this subject, the book of Job, al
though the most venerable, for age, OF
human compositions, is not old compared
with the sculptures and hieroglyphics on
the pyramids and tombstones of Egypt, and
Mr.. Darwin says he was Informed by Mr..
Birch, an eminent archeologist, that a bill
of fare in which pigeons were mentioned has
been deciphered from among some inscrip-
tions which belong to a period Of time at
least 8, 900 years prior to the birth of Christ.
But to my subject.
WHAT STOCK IS.
Stock is the liquor obtained, by long and
slow simmering, from fresh meats, bones
and remnants of meats, and it, therefore,
contains all the essential ingredients of the
materials used. The flavor of the stock is
improved by variety of meats and bones.
Stock is the foundation of the best soups,
although many are made nourishing and
satisfactory which contain no stock at all.
Select, good, sweet meat, or shin OF beef
or veal. Wipe the meat with \ damp cloth,
and cut it in small pieces. Wash the bones
and crack them so that the marrow may
escape to enrich the stock. IF the stock is
to be made from "Ieft overs" such as pieces
Of cold roast and broils, meat trimmings.
bones of fowl, bits Of ham, bacon and salt
pork, be careful that every particle is clean
and pure, for the least taint in the stockpot
will flavor the soup. This flavor cannot be
disguised by any vegetable, herb or spice
that NAV be added. Cover the material for
stock with cold water, allowing quart Of
water for each pound OF meat and bones.
When done the stock should be reduced to
one-half the quantity. Place the pot on
the range where it will come to the boil very
slowly. Then add little salt to aid the
scum in rising which must be carefully
SKINNED. Keep closely covered and simmer
slowly seven or eight hours. Strain and
when cold remove the fat.
The stock is now ready for soup-making.
The vegetables can be cooked until tender
in stewpan or fried in hot butter or drip
pings and added to the stock. An onion
chopped fine and fried in hot drippings
until brown will add much to the flavor of
the soup. Simmer the vegetables for an
hour or two in the stock. Strain and serve
BETTER IF FRESH.
Stock, if possible. should be made the
day before 1t is needed. For white or clear
soups use veal or mutton. For thick soups,
or purees, use knuckle of veal with
small slice Of bacon, with peas, celery, to-
matoes or potatoes pressed through a sieve.
A tablespoonful of -four mixed smooth with
a little cold stock, and teaspoontul OF but
ter added, will improve any soup.
The secret in soup-making is long, slow
simmering. Soups are wholesome and nu-
tritious, and it is to be regretted that their
use is not more general, particularly with
the working class. The stock-pot, with all
its possibilities. is of untold value 10 the
frugal wife Of small means and large family,
who is straining every effort TO save
for some laudable purpose. The woman
whose circumstances should impel her to be
saving. but who is above the practice ofsuch
economy. will not appreciate, at its full
worth, this receptacle of odds and ends, the
stock-pot
ECONOMICAL SOUP.
Cut in small pieces eight or ten slices OF
lean, salt pork and drop into two quarts of
boiling water.
Thicken with one tablespoonful of flour
and water rubbed together.
Now add one-half dozen small onions,
minced fine, and boil one hour, when one
dozen of small potatoes cut in dices may be
added.
Cook the potatoes in stew pan, separate
ly. Serve.
CREAM SOUP.
One quart of good veal stock.
One onion and three potatoes cut IN small
pieces, and a very small piece of mace.
Boil these in the stock for one hour very
slowly and then strain.
Now add one pint of rich milk Cor pint
of mile and cream), little minced parsley
and one tablespoonful of arrowroot mixed In
a little milk or cold stock.
Corn starch and -four can also be used for
but they do not make the soup
as clear as the arrowroot.
A teaspoonful OF butter will enrich this
soup. Excellent for luncheon.
Here are some soups made without meats:
BEAN SOUP.
One quart OF white beans soaked over
night, three quarts of cold water, three
onions, one large spoonful of butter or beef
hnIf fuh
Of salt, a dash of red pepper, one stalk OF
celery or saltspoonful OF celery salt.
Cut the onions fine, and brown in the but |
ter or drippings; then put all the ingredients
over the fire and boil very slowly i've or six |
hours.
Rub all through coarse sieve and add for |
one tablespoonful of flour made |
smooth with little water. A cup of milk |
may be added.
Boil for few moments and serve.
DELICIOUS SPONGE CAKE.
Take four eggs and reserve the whites of
TWO for frostng, if so desired.
Beat the eggs until light.
Add two cupsful of powdered sugar, twice |
,iited.
Beat eggs and sugar together.
Sift twice two cupsful OF flour and two
;mall teaspoonslul of best baking powder.
Add little at time to the eggs and
Iugar, stirring thoroughly.
Now add cupful OF hot water, just about
% boil, using one-third of it at a time and
beat well.
Flavor with lemon.
Line neatly and thoroughly sheet iron
tripping pan with writing paper we'll |
creased with sweet lard or beef drippings.
Bake 20 or 80 minutes, or test with q |
straw.
BOILED CAULIFLOwER
Remove the outside leaves and tie in a niece |
u clean cheese-cloth. Plunge into salted boil |
ng water and cnnlr nntil .aaaa= D.. ;=..