The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-03-07
HOW TO MAKE THEM.
Careful Directions for tho Prepara-
ton Of PnIatabIc soups.


First the meat to be used, and the
bones. must be placed i'm cold water
The meat should be cut into pieces Of
moderate size and the bones should be
broken. The bones are used with the
object of adding the flavor of the marrow
to the soup the fat yielded by this ele-
ment is To he skinned off later. As all
fat must be taken from the soup in the
process of making there being no severer
condemnation of the dish than to pro-
nounce it greasy only lean meat
should be used. Heat the whole slowly,
to draw out the albumen before it coagu-
lates Part of the albumeu is COM
bined with the other extracted elements.
the rest floating on the top in the form
of film must he skinned off when the
water has reached the boiling point. Then
add the vegetables and the spices needed
to flavor the soup. and let all cook
gently. simmeTing but not boiling. for
several hours. When the vegetables are
done they should be taken out, for what
the soup wants is the flavor Of these,
and not any part Of their dissolved sub
stance.
Soups may be divided into four classes
or kinds as follows: Clear soups, thick
soups. purees or blsques and chOwders
Clear soups include all notifications of
the bouillOn or broth. Thick soups have
for their foundation the cOnsomme, or
rich broth. which Is usually the
bouillon reduced by boiling-whence the
name. signifying perfected or improved
and with a thickenng ingredient
added. Consomme is a very rich and
nourshment dish, and is TO old men,
says Prof. Blot, what milk is TO babes
1t may be said generally that a cook
who can make a good cOnsomme can
make any kind Of soup.
A PURGE is made by cooking the veg
afob aF ha
rubbing them through sieve. \ bisque
is simply a PURGE Of fish. ChOwdeTs are
quite different from other soups, being
compounds of any fish. flesh, fowl or veg
the ideas of the cook; the compound
when complete should be thick, highly
seasoned and palatable. but the in
gradients should not be cooked 10 the
consistency of the PURGE.
Bouillabaise. the famous French dish.
which so delighted the palate of the ia
nous novelist Thackeray that he COM
posed a poem in its praise. is chowder.
We are told that there are no less than
one hundred recipes known in France for
making this famous dish, and as many
ways of spelling its name.
In making soups of all kinds, the slow,
even prolonged simmering. not boiling,
must be observed as all-essential TO the
good result. The French say that the
soup pot should only smile that IS,
il should never show any bubbles on the
surface but should cook slowly, at an
even heat just below the boiling point.
IL is because our cooks and housewives
cannot or rather will not understand
this rule that the soup of the average
American household is such "a mere pre-
tender TO the name 1t is not enough,
as certain blunderers seem to fancy, TO
keen the constituents Of the broth hot
for several hours; il must cook inces-
sanity. never stopping for even mo-
ments time. Furthermore, all the water
needed for the soup should be put into
il at the beginning; serious loss OF
flavor is risked If more water has 10 be
added during the process Of cooking.
4 good. clear soup should be of a fine
brown color. The use Of the best Of ma
terials. and prolonged boiling, Will in
sure this attractive color, but should
these be lacking, several ways may be
tried 10 supply the deficient hue. Brown
gravy from roast may be added. but
this. even when strained. is apt TO i'm
pair the clearness of the broth. better
way is to use a little caramel or burned
sugar or a very excellent preparation.
To be kept on hand for the purpose of
coloring soups, may be made as fol-
lows:
Take an earthen jar and fill it with
alternate LAYERS, first Of mOderate-siZed
onions, a Glove stuck I'm each, then
layer Of brown sugar. and small piece
filled. Put this into the oven in the
evening. when the fire is going down,
and leave it there over night. Repeat
this for a number of successive nights.
till the onions have cooked down and
a dark strip is formed. Then put the
jar aside and use its contents few
drops at a time, to color soups and
gravies.
If a simple straining does not make
soup as clear as desired it should be
clarified with the whites Of eggs. The
white of one egg is enough for three
pints of broth 1t should be stirred un-
beaten into the cold soup. and the shell
Of the egg, crushed. should be thrown
in also Then put the soup on the fire,
bring it to a boil and let it boil rapidly
for from five to ten minutes. Then take
IL of let il cool for a few minutes, then
strain it through a flannel bag. In
Straining soups as i'm straining jellies. in
this way. the bag must not he squeezed.
but must be suspended. allowing the
liquid to drip solwiy through.-Good
Housekeeping