St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-02-02
THE DINNERS BEGINNING.
Much Depends Upon the PaInfabIe
Qualities of the Soup When
Served

Qualities of the Soup When
Served.
Little need be said, though much
might be, of the Importance of SOUP
as the Introductory part of a dinner.
1t is really as essential as gloves to
an elegant toilet, homely as the smile
may seem. Soup must harmonic with
the courses that are to follow it, as
ones gloves must with the toilet of
which they form a part
The selection of a particular SCUM.
then, should be the first thought when
dinner is the subject uppermost.
Whatever the soup chosen let it be the
most perfect Of it's kind, for, you
know, first impressions often regulate
ones opinion for the entire future
if the soup is good your guest an
ticipates a good dinner, and if he be-
gins believing this he will not be dis
appointed.
Soup cannot be made from any,
thing, as great many amateur cooks
are liable to think The materials
must be of the best, and they must be
selected as carefully as you select the
ingredients for your salad or your des-
sert
AiSiS eti iiicily oOQDS. L he real pa
sis of most soups are, however, few
in number There are clear SOUPS and
heavy; and the heavy are divided in
to chowders, purees and bisques, be-
sides the plain thick soup.
Generally speaking, the foundation
of nearly all soups in stock" That
is, it consists of those parts of meat
which are reduceable to a fluid. Beef
i. f1,nI hoe, Tr11I
send you the neck, as it generally has
the most juice. A stone pot is the best
utensil to use in cooking the material
Put in your meat and enough water to
cover it we'll. Put a lid on the pot that
is tight enough to prevent any loss Of
flavor or strength by evaporation. Now
put the pot on the fire and let the water
come to a boil, and then move to the
back of the range and let 1t simmer
for eight or ten hours after slow
fire, skimming off the greasy scum
that will rise to the top. Boiled soup
has no flavor, and all day is not too
long for 1t to cook, for meat yields it's
delicate flavor only by slow process.
Observe, please, no salt has yet been
put in. Many cooks put this in first,
and the result is that the meat Is hard
ened and the Juices prevented from
escaping. When the cooking is nearly,
or quite finished, stir in sufficient salt,
slowly.
After simmering, say twelve hours,
remove, strain carefully through a fine
cloth, or sieve, and you have pure beef
stock. Several notifications may be
made in the course described. First.
you may use instead Of clear water, the
water in which chicken or turkey has
been boiled. when the meat is first put
on; the bones Of any chicken, turkey,
beef or veal will also improve the stock
if put in when first put on the fire.
About two hours before the stock is
considered done, any vegetables which
are to be put in, after having been tied
together. If they are left in more than
two hours they will be found to have
injured rather than improved the flavor.
This is the complete process Of making
beef stock. but there is one more point
to remember. Stock must be cooled off
| to keep, for 1t can best be made in guam
titles. and will keep for week on the