Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1893-05-26
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. III. p. Galloway
in Farm, Field and Preside. Good,
plain soup commends itself 10 the busy
farmers wife. for it is so easily prepared
and with little attention cooks itself
while she attends to other matters. The,
best 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
ID, but they serve their purpose better
in the stock pot. If fresh meat is used
1t should be put on in sufficient cold
water to cover it, simmered gently for an
hour, and then boiled slowly, Just bub-
bling until the juices are extracted. If
allowed to boil hard at first the surface
Of the meat is hardened and the juices
retained, instead of going toward sea-
'oning the soup. Soup is generally sea-
'oned with salt and pepper, bat little
hummer savory, celery, thyme, parsley
Or marjoram may be added when de-.
sired. Crackers or bits of toasted bread
are served with soup. The following
are plain, practical recipes for the far
mer's table and l can vouch for their
quality, having used them myself.
Beef Soup-The knuckle or shin
bone is usually used for this. If joint
it should be cut through; if shin it
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 din
ner add one-half teacupful of rice (pre-.
viously soaked in cold wateD an onion.
and three or four potatoes cut fine.
Other vegetables may be added, such aa.
turnips, carrots, cabbage, etc. Season
with salt and pepper. After the beef
has been cooking awhile any pieces OF
cold meat or fowl may be added.
Bean Soup-Take one quart of beans,
put in cold water, parboil; pour off the
water, addiL G fresh hot water, boil until
perfectly tender, skim out half the beans.
(Which may be baked) season with salt
and pepper and piece of butter the size
of walnut. Nov add teacupful OF
sweet cream OF good milk, dozen o.
more crackers broken up. Let all boil,
up once, and serve.
Chicken Soup-The best way to gel
the good out of an old, tough fowl is to
make soup of it. Cut fowl into quarters.
Lay in salt and water an hour. Put on,
10 soup kettle with an onion and four
quarts of water. Bring very slowly to-
gentle boil and keep this up unit,
chicken is very tender; take out chicken.
cata add
rest of broth. add cupful of rice pre-.
viously soaked. Cook slowly until rice
Is tender. Stir cup!ul of hot milk into.
two beitcn eggs, tnen into broth; let all
come barely to q boil. A handful of
finely minced parsley or CELERY gives it q
nice flavor.
Tomato Soup-Take canned tomatoes.
one pint, or four large ripe ones.
'calded, peeled and sliced; ada boiling
water, one quart, boil till soft, then add
one teaspoonful soda; stir we'll. When
done foaming, Immediately add one pint
sweet milk, one tablespoonful OF butter.
salt and pepper to taste. Boil I'D arain.
and add eight or ten crackers rolled fine.
and serve hot.
Potato Soup-One pint thinly sliced
potatoes, with two or three small onions.
and boil in water enough to cover until
tender. Add one and half pints rich
milk, small lump of butter, pepper and
salt. Serve hot. A half teacupful rice
is very nice in this.
Green Pea Soup-Take two pints fresh
shelled peas, or canned French peas NAV
be used. Put on in two quarts of water.
if fresh; less will do if canned ones are
used. Boil until tender, season with
salt, pepper and lump of butter size of
walnut, and about pint of stock.
white is the best. Let all come to q
boil and serve with bread cut into dice
ana toasted.