New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-12
THE WIFE'S ART.
III
LETTERS TO A YOUNG HoUsEKEEPER.
SOUPS AND THEIR sEcRE1s-couNr RUMFoED's
RECIPE

on their table every day 10 begin dinner WITH As for
their poor II Is often all they have for their midday
meal. The middle classes are apt to make their soup
the nucleus OF their dinner by adding the rest Of the
meal TO the souppOt and serving when done separ
rate dishes In the south of Germany soap is eaten
at dinner and at supper by many family Of the upper
classes-a custom which to be very old else
where II we to judge from French proverb dating
| centuries back, which says:
without his soup az eve and morn
is my good Christian all fOrlorn.
For the benefit VI the German middle classes, who
make meal Of their SOUP in which the meat and
vegetable are boiled, DR.. sWel in his Daetesches
Kochbuch," gives receipt ior better piece OF meat,
and yet good SOUP The Of what he says is
! this:
Divide your meat into two portions, one containing
all the snewy parts, and the bones with the meat
next to them, whilst the other must be piece Of solid
meat Chop the meat Of the first portion, split the
bones ana pour cold water over It, For one pound OF
meat take three quarts OF water, which will give you
putting IN suhclent salt. some murlatc acid (rom the
| druggsts) must be added. For one pound of meat
place for couple OF hours during this time the water
VIII extract all the strength Of the meat Then heat
put in the second portion of solid meat after tying
up tight with strong twnc by this process less OF the
produces an mpeneta5le crust by coagllati9n thus
preventing the loss of the nuritivc juices Allow the
whole to boil gently until the meat Is tender Put
your vegetables In after the broth has been Skinned
1t is well to know this receipt for economical pur
| poses. A piece of meat boiled in this way makes
good dish for breakfast either hash. stew, or In
the shape Of croiuettes II may also serve to help
out on the kitchen table. For economy's sake also,
| | would advise you (since we want soup 10 begin
dinner With not buy soup oftencr than twice
week. II frstcass broth is not needed do not
exhaust the whole Of your soupmeat and bones Drain
off the liquor wanted for the day. refill the kettle with
water, adding such scraps of meat, cooked or raw,
as have been left can't be used in other
ways add bones also If you have them. Always crack
the latter. Add some salt and cook up. Let
stand over until next day when fresh vegetables can
| be put in after it has to boil have often
made third edition by adding Liebigs meat extract.
This you may always do II your broth Is not of sui
clently good quality. only be sure not to take too
much of it. Meat extract-contaning all the extra
tives, but not the albumen Of the meat-s stfmuant
rather than nutritive, and such is fulfilling an I'M
portant part in the process Of nutrition. AS stmu-
liant however, it is powerful enough to affect the heart
If taken in too large quantity. heaped teaspoonf
is sufficient for quart Of soup; or, take lump the
| size Of dried bean for plate full
This may be the proper time to make you acquainted
with the way Lebg himself had the meat extract used
In his household, Instead Of broth made OF fresh
meat:
Take two quarts of cold water put it either half
| a pound OF cracked marrow bones one ounce OF
beef suet and such vegetables are handy boil unt
strain the LIQUID, and add half ounce good weight
Of meat extract and the necessary salt This is soup
| liquor sufficient for seven persons
The flavor OF broth be improved or varied by
taking different kinds of meat at the same time as for
Instance adding slice OF ham to veal, a piece Of
liver to beef II ambercolored broth is wanted the
vegetables may be sliced thin and fried brown with
very little butter before being added to the liquor IN the
soupkettle Fat meat Is not the proper kind for the
| souppot. An old chicken makes an excellent soup
OF delicate favor venison, game, and pigeons make
as nOurlshing q soup can be. In Catholic coun-
| tries good soup is made OF various fish, But even
water-soups can be made exceedingly palatable.
| good way to improve both the taste and nutritlve
value OF soup, is to add more eggs In doing
so care has to be taken to prevent curdling. Beat
up the egg thoroughly with tablespoonful OF either
water milk cream; add slowly ladeful OF the hot
SOUP after removing It from the fire, stirring all tho
while Then add this to the soup, stirring Also or bet
ter pour it into the oupureen and add the soup TO It
while stirring. In using the whole egg we have the
benefit Of the white which being largely albumen in
the nuritive value of the soup but In using
the yolk merely velvety smOOthness OF the soup Is
attained which is marred by the white OF the egg.
| Therefore, you may choose between the two as you
! Judge best Whenever I take the yolk and nor
the white l In the habit Of saving the latter and
using it with another egg with two for croGuettes,
Or pancakes etc. When l have many three or
| four whites, use them for making delicate white
| ofegg pudding-of which hereafter
| A small remnant of a vegetable dish added to a
soup-t must harmonize to be with the rests
good thing often but the best vegetables to add is
tomato, which never spoils rice, macaroni, YER
mceli or vegetable SOUP Another very nice addition
are roses" OF cauOwer bits OF asparagus boiled
until just done in the soup itself. In this way they
impart their flavor and best properties to the soup
which is not much the II boiled by themselves in
salt WATER unless the water Is added TO the soup with
them. Certain soups also improved BY some
minced parsley, which had better be put into the
tureen just before the soup is poured in or 1t might
lose its aromatic property. In the south Of Germany
they add elves cut very fine; but this Is 4 matter Of
individual taste Bread IS often added too Cut some
| Of your stale pieces into either small dice thin
well shaped slices have ready hot fryingpan put
in very small bit OF butter, pork drlppngs
Chicken fat is very gocd and after it is done hiss.
ing put i'm your bread, tossing stirring it frequently
untu OF a rich yellow brown on all sides keep hot
ard dry, and either add to the sOuptureen the last
| moment or have il served and handed around sep
aratcly.
might 20 on indefinitely TO theorlze in this fashion
about soups and teach you the composing" OF them
without giving you single receipt. l know, how
ever that you are waiting all this time for such one
To allay your impotence will give you presently the
recent of soup called after its inventor, "Rumfori
SOLID, Ii is not q soup which you Will set before
visitors nevertheless it Is valuable because constructed
on the principle OF getting what necessary 10 nourish
| in the cheapest way. benjamin Thompson, the
| American VINO went 10 Germany. where he was made
Count Rumford by the Prince Elector OF Bavaria re-
ccivcd this recognition Of his scholarship in
tonal economy and especially his merits in lettering
the condition OF the poorer classes In various ways
as for instance, nventing the Rumiord oveno and
finding out by chemical researches how to obtain nour-
shment at low cost. There are several versions Of
the soup mentioned. have tried the following, and
found it not only satisfying to the appetite but also
paatabe
Soak three cups OF dried peas night put them
TO cook with plenty OF cold water; when they come to
boil add threequartcrs OF n pound oil fresh pork one
cup of barley and the necessary salt Now get ready
four large potatoes peel wash and slice them and add
them 10 the above about llali HOUR before meal
time. Allow at least three hours for peas and barley
to get pupy and for the pork TO get done Add boil
ing water II necessary thin the soup. but ii ought 10
be rather thick. When done the pork, cut it
in dice and set IL away in the covered turcen in
place. Pour the soup in coander and strain. rubbing
| IL through with pOtato-masher Heat ap again the
strained soup, add some minced parsley TO the pork in
| the tureen and serve your soup over IL.
Now let us sec what nutrients We have in tins receipt