Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-08-20

are aver 20 many other forms which they, a.
well a. turnips, onions, &C., are made to o.
sumo.
ADDING THE vIaErABLSs
Now. il the vegetables prepared in this appe-
tizing fashion were cooked with the soups IL
goes without saying that they would be reduced
TO shapeless and unpieasing pulp. Therefore
they are simply put into the cans at the last
moment. For instance, the operator is engaged
In filling with printaniere, which, a. every
body knows is one Of the most delicious Of liquid
dishes She takes each can and puts into it a
certain quantity of carrots, peas, lettuce and
harlcots. SO exact must be the proportions
used that she weighs each contribution Of vege-
tables on pair of scales before turning it into
the can. Being extremely skilled through prac-
tice, she is able to do this with surprising
rapidity. Next she holds the can beneath one
OF the pipes that descend from the floor above
and turns stop cock, permitting pure bouilion
to flow until the can Is filed. A little bag Of
muslin fastened over the end Of the pipe strains
the bouillon TO perfect clearness. II she was
putting mp chicken gumbo or mulligatawney
she would draw pure chicken stock from an
other pipe, and similarly with other soups.
WHEN IN THE CANS.
For each kind of soup different vegetables,
always in measured quantities, are put into
the cans. Chicken and chicken gumbo must
have q certain proportion Of chicken meat in
them in the shape of little cubes. which are
weighed out and added in the same fashion
After the fowls have been boiled in the copper
pots to make stock the meat is cut from them
and chopped up by machine for this final pur-
pose For pea soup the peas are merely forced
through a sieve and cooked with the stock
at the beginning. But, as was about to be
remarked, the cans, as fast as they are filed,
are removed to along table, where their tops are
rad hxya h.
goes from one to another with q stick of solder
In one hand and an iron instrument carrying a
flame Jet in the other. Not more than three
seconds are required for topping each tin re-
ceptacle. Finally the closed cans are set in
wire baskets. which are put for thirty minutes
inside OF queer-looking cylindrical ovens filed
with steam. The steam kills all bacteria and
spores Of fungi that may happen to be inclosed
in the cans, which might otherwise give rise to
fermentation and putrefaction. Thus the soup
should keep almost indefinitely, though now
and then a can will swell at the top, showing
that 1t has gone wrong.
SOME IN BOTTLES.
All cans are manufactured on the premises,
great care being taken to solder them only Oh
the outside, because the muriatic acid used to
make fux is dangerous to health. For the
same reason resin is employed instead Of mu-
Ratio acid in soldering on the tops of the cans
after they are filed. Such pains are taken in
this matter that there can be no possible danger
from the cause suggested. but many people are
so fearful on the subject that they will only buy
the soups in bottles Accordingly the same
soups are put up in bottles holding exactly AZ
much as the cans, but just double the price is
charged for them when sold in glass. which If
1t pleases the consumers entirely satisfies the
manufacturer. At one factory twenty different
kinds OF soup are put up in this way, varying
in price ut retail from "a dozen quarts to
yor xo~
rapin. The terrapin is made from real diamond
backs, and not from "sliders'' or mud turtles,
with pure beef stock. sherry and spices. After
the usual style. the little black paws are left in
to show the epicure that the article is real.
IN LARGE CITIES.
There is a large class Of people in every large
city to whom ready-made and ready-cooked
foods are well nigh indispensable. In New
York particularly-and like conditions prevail
more or less in other great towns-thousands
of families practice kind of housekeeping 30
light that their cookery is practically limited to
warming things up. Usually they follow this
method OF living because it is the cheapest pos
sible, while in the frequent cases where both
husband and wife work away from home it is
hardly practicable to keep house on the conven-
tional plan, and restaurants are expensive. As
purchasing whatever provisions are most read
lily prepared. For them the delicatessen shop
around the corner is most benef-
cent institution. There they can buy
delicacies at all prices, from sausages
up to pate Of quails with truf-
fes. At the same establishment they can pur-
chase every kind Of freshly cooked meats, from
a roasted turkey to a decorated boar's head
The available bill of fare includes all sorts Of
canned and preserved fishes. from sardines in
oil to smoked sturgeon; likewise sugar-cured
hams. meat jellies. chicken and lobster salad,
edible snails from France, cheeses Of every va
riety, imported vegetables in bottles and cans,
mushrooms. dried vegetables, Saratoga chips,
pigs feet and tripe. These are only few Of
the delicious things available for. little ready
money. and the list, supplemented with fresh
eggs and bread and butter, will afford a varied
and luxurious diet for any modest little family.
particularly if the chief meal Of the day be
begun with dish of ready-prepared soup.