Rock Island daily Argus. (Rock Island, Ill.) 1886-1893, 1892-06-24
HOW TO MAKE SOUP STOCK.
Proper and inexpensive Method of
Making Sure of Good Soups.

A Proper and inexpensive Method of
Making Sure of Good Soups.
Soup of the very best is very cheap, if
| it be properly made. If it be not properly
made it is more expensive and not as good.
| The best material, by all odds, is beef.
| The next best is veal, but when veal is
used it is wise to use beef also.
Beef, to be sure, is the most expensive of
the staple meats, but the best piece of
which to make soup is the cheapest cut in
the carcass. 1t is the sticking piece. "
which is high up on the neck. 1t is so
called because the animal is bled from
there when slaughtered. 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 fibrin that it yields.
In addition to this material use chicken
bones or turkey bones if a roast fowl has
been carved. If a fowl has been boiled
These materials blend. Do not put NUT
ton ia with beef, neither any ham bones or
other pork
AS to cooking, don't boil The hastv.
and therefore poor, cook will boil meat for
soup Put your meat and bones into n
stone pot or an agate ware 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 evaporation.
Nothing whatever should be put in the
pot, excepting what has been mentioned.
until within two hours of the time when
the soup, or rather the stock, is to be con-
sidered done. AT that time take all the
vegetables that are to go into the soup for
havoring and tie them up in a bunch.
Throw them in and let them cook for the
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 out Of them.
As to the seasoning a word is necessary
II meat is sailed when it is first put on to
simmer 1t will harden and refuse to yield
It's juices. Wait until the soup is nearly
done and then season to taste.
After the cooking is completed remove
the pot from the fire and strain the SCUM
carefully. Set it in cool place in stone
pot and let it cool thoroughly before mt
ting it into the iceboX. 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
rich meat jelly.
This 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 he an ex
agEeration, of course, for excellent soup
may be made of many things Good stock.
however, prepared in this way is an addi-
ton of great excellence to any soup Di-
iuted simply with hot water it makes the
consomme and with additions becomes
any soup you want.-New York Adver-
tiScr.