Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1893-04-01
MAKING SOUPS.

Soup is rarely seen on the farmers
table, whereas it should be our daily
dish, being so wholesome, nutritious,
and when properly managed, extremely
economical, writes Mrs. II. P. Galloway
in Farm, Field and Preside, Good,
plain soup commends itself to the busy
farmers wife. for it is so easily prepared,
and with 8 little attention cooks itself
while she attends to other matters. Tho
Lest soups are made from fresh meats.
However, cold meat aud leftover pieces
can be used by being boiled slowly and
the proper seasoning and vegetables add
ed, but they serve their purpose better
in the stock pot. II fresh meat is used
it should be put on in sufficient cold
water to cover it, simmered gently for al
hour, and then boiled slowly, Just bub.
bling until the juices are extracted. IL
allowed to boil hard at first the surface
of the meat is hardened aud the juices
retained, instead OF gong toward sea
souing the soup. Soup is generally sea"
soned with salt and pepper, but little
summer savory, celery, thyme, parsley
or marjoram may be added when de.
sired. Crackers or bits OF toasted bread
are served with soup. Tae following
are plain, practical recipes for the far
mer's table and / can vouch for their
quality, having used them myself.
Beef Soup-The knuckle or shin
bone is Usually used for this. II joint
it should be cut through; II a shin 1t
should be sawed across two or three
times to allow the escape OF the marrow.
Put on in cold water right after breakfast;
boil slowly. About an hour before dun.
ner add half a teacupful Of rice (pre-
viously soaked in cold wateD an ouion
and three or four potatoes cut fine.
Other vegetables may be added, such as
turnips, carrots, cabbage, etc. Season
with salt and pepper. After the beef
has been cooking awhile any pieces OF
cold meat or f1wi may be added.
Bean Soup--Tske one quart OF beans,
put in cold water, parboil; pour of the
water, addil z fresh hot water, boil until
perfectly tender, skim out half the beans
(which may be baked) season with salt
and pepper aud piece OF butter the size
OF a walnut. Nov add teacupful OF
sweet cream or good milk, dozen or
more crackers broken up. Let all boil
up once, and serve.
Chicken Soup-The best way to get
the good out OF an old, tough fowl Is 10
make soup OF it. Cut fowl into quarters.
Law in salt and water an hour. Put on
in soup kettle with an onion and four
quarts Of water. Bring very slowly to
a gentle boil and keep this up until
chicken is very tender; take out chicken,
salt 1t and set aside. Season and skim
rest Of broth, add cupful OF rice pre-
viously soaked. Cook slowly until rice
Is tender. Stir cupiul OF hot milk into
two be lten eggs, then into broth; let all
come barely to a boil. A handful OF
finely minced parsley or celery gives 1t
nice favor.
Tomato Soup-Tske canned tomatoes,
one pint, or four large ripe ones,
scslded, peeled and sliced; ada boiling
water, one quart, boil till soft, then add
one teaspoonfui soda; stir well. When
done foaming, Immediately add one piot
sweet milk, one tablespoonful OF butter,
salt and pepper to taste. Boil up again
and add eight or ten crackers rolled nnc,
and serve hot.
Potato 5oup-one pint thinly sliced
potatoes, with two or three small onions,
and boil in water enough TO cover until
tender. Add one aud half pints rich
milk, small lump OF butter. pepper and
salt. Serve hot. A half teacupful rics
Is very nice in this.
Green Pea Soup-Take two pints fresh
sheiled peas, or canned French peas MAJ
be used. Put on in two quarts OF water,
If fresh; less will do IL canned ones are
used. Boil until tender, season with
salt, pepper and lump Of butter size OF
a walnut, and about pint OF STOCK,
white is the best. Let all come TO Z
boil and serve with bread cut into dics
nj toasted