The midland journal. (Rising Sun, Md.) 1885-1947, 1895-11-15
THE HOUSEHOLD.
Soups for Winter.

implied in soups for winter-soup,
that is, not as an occasional luxury
or surprise, but as part of the
regular domestic plan, something
in constant demand-are very great.
Good rich soup is hygienic food
of large value, especially nutritious
in cold weather for the old and
young, for all whose vitality is
severely tried by cold. 1t furnishes
nutrition in form easily taken
and quickly assimilated, and this
gives it exceptional Importance for
the use of the aged and delicate.
We all know how peculiarly COM
forting and invigorating a nice bowl
of hot soup or broth is after I'M
usual fatigue or exposure to cold or
stormy weather. 1t is a real rest
orative, not stimulating merely,
but at once inviting a response
from the physical powers, and pro-
viding the actual constituents to
work with.
On the side of economy the soup
kettle is undoubtedly the very best
and most profitable destination for
much material that is often wasted.
The ham bone, the tough end of
beefsteak, the few spoonfuls of
vegetables-corn, tomatoes, what
ever it may be, the barred carcass of
the turkey, all will yield up their
final atoms of juiciness and flavor
in the soup kettle only. And in
winter the soup stock may be kept
in perfect condition for several days,
so that the labor is reduced to the
minimum. The winter vegetables
are all useful and easily available
now. Why not try the virtues OF
soup little more thoroughly this
winter?
The general principles of soup
making and their application in
practise to an almost unlimited
number of variations are not diff
cult to master, and the knowledge
adds very materially to ones repu-
tation as a cook. There is nothing
for which / am so grateful to Prof.
Blot, the pioneer lecturer on cook
ing and practical demonstration, as
for his exposition of the whole
subject of soups.
Soup MEAT.-Any lean piece of
beef, not more than half bone, will
emake good soup, always remember
ing that the better the quality of
the meat the less will be required.
From three to four pounds to a
rallon of water is about the average
allowance. But in every house
hold where much fresh meat is
used, the bones and trimmings,
remnants of roasts and steaks, and
the like, are so useful for this pur-
pose that little need be bought eX-
pressly for soup. Poultry, veal
and lamb or mutton are all avail
able, and a very excellent family
soup can be produced from materials
that seem of little or no value.
THE PROCESS OF COOKING
Long and slow simmering, without
interruption, is the one secret of re-
ducing tough tibres to tenderness
and extracting whatever soluble
properties are contained. Put the
kettle over a moderate fire, with
cold water, breaking the bones and
seeing that all are completely
covered. Let it come slowly to a
boil then set where a very gentle
simmering will be kept up continu-
ously for a good part of the day.
OF course the time required varies
greatly with the meat used a good
soup may be made from juicy meat,
cut fine in a very short time, but
with the ordinary material, from
three to six hours of steady, slow
cooking is not too much.
NEUTRALITY-SUSPICIOUS. carrot, one
parsnip, one turnip, one onion with
two cloves stuck in it, a bay leaf
and a bunch of fine herbs" was
the formula that we used to hear
over and over again at cooking
school. These were usually cut in
slices about a quarter of an inch
thick this quantity is enough for
two quarts of soup. Used simply
for giving flavor and richness, they
are, of course, not served with the
soup but sometimes the carrot and
parsnip are stamped out in fancy
shapes (rings, stars, &c. and make
their appearance on the table.