The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-09-27


/ %ASSkW must concede that it
will be a stumbling
| block to the young housekeeper. Add
| to that the curious fact that no Irish
woman can make good soup until she has
been taught by years of experience, and
we have the first problem in the danger
Gus process of dinner-giving staring US in
! the face.
| A greasy, watery, ill-considered soup
will take away the appetite of even a
hungry man. While delicate, white or
| brown soup, or the purees of peas and
asparagus. may whet the appetite of the
most pampered gourmet.
! The subject of soup-making may well
be studied. A good soup is at once Geo.
nomical and healthy, and of the first i'm
! portance in the construction of dinner.
Soup should be made the day before it is
to be eaten, by boiling either knuckle of
| veal for a white soup, three or four
| pounds of beef with the bone well cracked
! for clear conSOmRe, or by putting the
| bones of fish, chickens and meat into the
water with salt and pepper, and thus max
| ing an economical soup, which may, how
ever, be very good. The French put every
thing into the soup pot, bones, scraps, pot
! liquor, the water in which onions have
| been boiled; in fact, in which all veget-
tables, including beans and potatoes, have
been boiled-even. as French writer says:
Rejected MINIS. may be thrown into the
soup pot" and the result in France is al
| ways good.
1t is observed that any soup should be
allowed to cool and all the fat skinned
off, so the residuum may be as clear as
wine. These delicate soups, clear con-
| somme and white soups a la Refine, are
| great favorites in America, but in England
they make strong, savory article which
| they call gravy soup. 1t is well to know
! how to make this. as it is a variety. Cut
| two pounds of beef from the neck into
dice and fry until brown. Break small
two or three pounds of bones and fry
| lightly. Bones from which streaked ba-
| con has been cut make an excellent addi-
| ton, but too many must not be used lest
the soup be salt. Slice and fry brown a
pound of onions, put them with the meat
and bones and three quarts of cold water
into the soup pot, let it boil up, and, hav-
| ing skinned, add two turnips. carrot
cut in slices, a small bundle of sweet herbs
and half dozen pepper corns.
Let the soup boil gently for four or five
hours, and about one hour before it is fin
ished add little piece OF celery or celery
seed tied in muslin. This is a most deli
cious flavor. When done, strain the soup
and set it away for a night to get cold.
Remove the fat, and next day let it boil
up, stirring in two spoonfuls of cornstarch,
mostened with cold water. Season with
salt and pepper to taste mot too salt,
add forcemeat balls to the soup and you
have a whole dinner in your soup.
An oxtail soup is made like the above,
| A., -, 1. l.
joints which are fried brown. Then these
joints should be boiled until the meat
comes easily off the bones. When the
soup Is ready, put i'll two Jumps of sugar,
glass OF port wine and pour all into the
| tureen.
The Julienne soup, so delicious in sum-
mer, should be a nice clear stock with the
addition of prepared vegetables. Unless
the cook can buy the excellent compressed
| vegetables which are to be had at the
Italian warehouse, it is well to follow this
order Wash and scrape a large carrot cut
away all the yellow parts from the middle
and slice the red outside Take an eoual
| quantity of turnips and three small onions
cut IN similar manner. Put them in a
stewpan with two ounces of butter and
| pinch of powdered sugar stir over the
fire until nice brown color, then add a
quart OF clear, well-liayored stock, and let
all simmer together gently for three hours:
when done skim the top off very carefully
and ten minutes before serving add let
tuce cut in shreds and blanched for a
minute in boiling water. Simmer for iive
minutes and the soup will be ready This
is most excellent soup if we'll made
Mock turtle soup is easily made Boil
the bones of the calls head three hours.
add piece of gravy meat cut in dice and
fried brown. Three onions sliced and fried
brown, add carrot. turnip, celery and
small bundle of sweet herbs, boil gently
~ t,i- l.H, &. w
il is ready to be served add glass of
sherry. The various parts of the calls
head can be cooked and used as force
meat ball and made to look exacly like
turtle; also add slices of lemon. This
soup is found canned and is almost as good
as the real article.
Dried pea soups, cream d'asperge and
bean soup, in fact, all the purees are very
healthful and elegant soups.
The PURGE is the mashed mass of pea or
bean, which is added 10 the stock Boil
mint of large peas in q quart OF water with
a sprig of parsly or mint and dozen or so
of green onions When the peas are done
strain and rub them through a seive. put
the puree back into the liquor the peas
were boiled in, add pint of good veal or
beef broth, lump OF sugar and pepper
/ and salt 10 taste. Let the soup get thor
oughlv hot without boiling. stir in an
ounce Of good butter and the soup is
ready.
plain but quick and delicious soup
may be made by using a can of fresh corn
with q small piece OF pork. This warmed
up quickly, with alittle milk added. is very
good.
As for a creme d asperges, it is better to
employ a chef 70 at least teach the new
cook.
Mulligatawny soup is visitor from
IuGia- Ii should not be too strong of
GU powder for the taste of the general
L tock should be made of chicken or
W for the liquor in which chickens have
been boiled. Slice and fry in butter six
large onions, core and quarter, do not
peel. add four sharp, sour apples Let
them boil in a little of the stock until
quite tender, then mix with them a quar-
ter of pound of -four and small tea
spoonful of curry powder. Take a quart
! of the stock. and when the soup has boiled
skim It, let il simmer for half an hour.
then carefully take off all the fat strain