Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-03-14

Proper and Inexpensive Method 81
Making sure Of Good soups.

4 Proper and fnesp.nsi,. Method s,
Making sure Of Good soups.
Soup Of the very best ia very chcnp n
II b. properly made IL ID be not ptuperly
made i Is more expensive aud not a. yooi
The best material, by all odds. l. berl
The next bG,t Is veal. but when veal Is
used Il Is wise to use beef also
Beef, TO b. SURF. Is the most expensive Of
the staple meats, but the be.t piece Of
which to make soup Is the cheapest cut In
the carcass. II Is tue sticking piece"
which j. high np on the neck. Il Is 20
called because the animal " BLEED from
There when slaughtered. A. tho carcass :
hung head down, the valuable Juices
which you mead IN soup sottlc there U.e
also the bones which the butcher removes
from your roasting piece. Bouc q, COOL.
not w much fuf the marrow. though tina,
Is good, ~ Tor the ilbrin that 1t Yields
Ia addition to this material usp chicken
bpu,s Ut turkey bones II funst fowl hrs
boen carved. II fowl has htru boiled.
u-e Tie winter W. which Il has been cooked
Ihcsc materials blend 10 not put nut.
ton iu with beef, neither any ham bonps or
other pork
AZ 20 cooking. don't BOIL. The hasty.
anu Therefore poor, cook will boil meat for
soup. Put yuur meat and bunc- into a
stonr pot or an AGATE ware vessel OF some
KIM, cover with water aud simmer all day.
u won't hurt 10 simmer Il longer. but u
least ten hours II NECESSARY. Tho not
should IN closely covered, 20 that un flavor
or strrnsth shall be- lost by evaporation.
Nothing whatever should b. nut ln the
pot, excepting what has b,cn ment ionc,l.
until within two hours Of the time whpr
the soup. or rather the .tock. Is to be- con.
sidercd done At that time take nll tho
vegetables that are 10 go into The suup Tor
uavudng and tie them up in a bunch.
Throw them In and let them ciuk for the
two hours Then rUmuyc them. They nf,
next 10 worthless, though our teachers. tho
Fvcueh, would serve them, with plenty Of
seasoning, as vegetables n thry are let
20 cook In The soup longer tnau about two
hours they will iniurr the flavor u tI.
soup anal two hour. h luug enough to go.
all the good out NJ them.
~ To the seasoning, a word II necessary.
u meat is sailed when Il o. first put on to
simmer II will harden and refuse To Yield
IT, juices Wait until the soup l. nearly
done aud then season 10 taste
After the cooking T. completed rrmove
the Pot from thc irs and strain the suup
carefully! set 10 Ia "a cool place In u stone
pot aud let Il cool thoroughly before put.
ting II into the iecbox u ID l. put on the
ice TO cool quickly Il will not keep NJ we'll.
When II b thoroughly coll set 10 on the lee
aud YOU will speedily lind that you have u
rich meat Jelly
This Jrily j. concentrated soup. IL il the
very beet ~ all meat soups, anil rntrr. into
the combination of nearly every On1 uf tn,
hundicdh " soups that may be- inndc.
II may almost b. said that no good soup
eau bc made without this jelly. OF stock, 70
for IT. foundation. That would be- au ux.
aggcuiion, Of course, Tor excellent soup
may be made u many things. Good stock,
however prepared Ia this way Is an add.
tiun ut great excellence 10 any soup. hi.
lutod simply with hot water il makes the
consommc, and with additions becomes
any soup you want. Now York Adyer.
tispr.