Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1892-03-16
HOW TO MAKE EXCELLENT SOUP STOCK
PROPERLY AND CHEAPLY.


Soup of the very best is very cheaI
if it be properly made. If it not b
} properly made, it is more expensiv,
and not as good. The best material, 10y
all odds, is beef. The next best II
vePI, but when veal is used it is wise tC
use beef also.
4 Beef, to be sure, is the most expen
sive of the staple meats, but the bes
piece of which TO make soup is the
cheapest cut in the carcass. 1t is the
sticking piece" which is high up or
the neck. 1t is so called because the
amin i is bled from there when slauQh-
tered. As the carcass is hung head
down, the valuable juices which you
need in soup settle there. Use, also
the bones which the butcher removes
from your roasting piece. Bone is
good, not so much for the marrow,
though that is good. as for the tibrip
that it yields.
| In addition to this material, use
chicken bones, or turkey bones, if o
roast fowl has been carved. If fowl
/ has been boiled, use the water IN which
it has been cooked. These materials
blend. Don't put mutton in with beef,
/ neither any ham bores or other pork.
As to cooking, don't boil. The hasty,
and therefore poor COOK will boil meat
for soup. Discharge her. Put your
meat and bones into Il stone pot, or an
agateware vessel of some kind, cover
with water and simmer all day. 1t
won't hurt to simmer it longer, but at
/ least ten hours is necessary. The pot
should be closely covered, so that no
flavor or strength shall be lost by evap-
Grafton.
Nothing wbarever should be put in
pot excepting what has been mentioned,
until within two hours of the time when
the soup, or rather the stock, is to be
considered done. At that time take all
the vegetables that are to go into the
soup for favor1ng and tie them up In
a bunch. Throw them IN and let them
cook for two hours. Then remove
them. They are next to worthless,
though our teachers, the French, would
serve them with plenty of seasoning, as
vegetables If they are left to cook
IN the soup longer than about two
hours they will injure the flavor of the
soup, and two hours is long enough to
get all the good ont of them.
As to seasoning, a word is necessary.
If meat Is salted when it is first put on
to simmer, it Will harden and refuse to
Yell its juices. Wait until the soup is
nearly done, aud then season to taste.
After the cooking is completed, re-
move the pot from the fire, and strain
the soup carefully. Set it in cool
place in stone pot, and let it cool
thoroughly before putting it into the
ice-box. If it is put on the ice to cool
quickly it will not keep so well. When
1t is thoroughly cool set it on the ice,
and you will speedily find that you
have a rich meat jelly.
The Jelly is concentrated soup. 1t is
the very best of all meat soups, and
enters into the combination of nearly
every one of the hundreds of soups
that may be made. 1t may almost be
said that no good soup can be made
without this jelly, or "stock," for its
foundation. That would be an exag-
geraticn, of course, for excellent soup
may be made of many things. Good
stock, however. prepared in this way,
Is an addition of great excellence to
any soup. Diluted simply with no,
water, it makes the consomme, andt
with additions, becomes any soup yoU
want.