St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-02-02

ice Do not set 1t on the ice immedi-
ately, nor anything that you may be
cooking and want to cool, for that mat
ter, for cooling suddenly is almost as
bad as cooking rapidly. Let it get
thoroughly cool before putting in the
refrigerator.
The result is jelly which is actually
solidified cQnsomme soup. Dissolved
III boiling water it becomes the queen
OF all soups. With Various additions it
becomes Julfenne printanniere or al
most any other clear soup desired.
veal stock can be made in the same
way, so also can mutton stock. but no
mutton nor any veal should ever be
put in with beef.
1t is the method rather than the ma
teflal which produces the clear SCUM
ana for lack of an understanding Of
thls method many cooks who can pro-
0uce good heavy SOUPS fail badly On
their clear soups va
What are called the thick SOUPS. s11ch
as green turtle, oXtail and the like
nave Tor basis any rich meat which
~ stdhd Sufnclent cooking to impree-
nate broth with their flavor.
Purees and bisques may be classad
together, since the methods pursued
IN making them are almost Identical
ana the results are almost alike. save
mat each soup has its own davor
properly they are divided into vegeta.
Die soups (purees) and shellfish so,1ns
lhlsques) though, of course, all vegetao
Die soups are not purees, nor are All
shellfish soups bisques.
1t will be found that in all or
an cases where vegetables or shelIfs6
are thus used, that there IL a Gic+irn+
lacking. This is because thew are dasl
tltute OF grease. The usual wav of
supplying this is to fry out a sufficiencv
Oh bacon and use the fat. Bacon fat
may, therefore, be set down as one of
the basis of soups of this class.
add receipts for two or three stand
ard soups . va iiu-
Beef Soup-Put in the bones and COW
er WIN water; cover the kettle closely
Let 1t cook slowly for about ten hours
strain through colander; leave in the
olsh during the night. The day il is
wanted for the table fry as brown az
possible a carrot, an onion and q VERY,
small turnip, sliced thin. Just before
taking up, put In half a teaspoonfrJ of
sugar, blade Of mace, six cloves a
oozen Kernels of allspice, and a small
teaspoonful of celery seed. With the
Vegetables TINS must cook slowly in
the soup an hour, then strain again for
the table If you use vermicelli ar
pearl barley soak in water.
Puree OF Peas-Instead of soalrino,
the peas over night, they are washed
put over the fire in half the requisite
quantity OF water, and when scaIdinp.
not the rest OF the water is added gradn-
ally, thus allowing the repeated heat
ing or the peas: This process softens
them completely without DESTROYING
any OF their nourishment. The gradual
addition of the cold water softens tba
peas, so that they are tender enough
to rub through a colander in IittIa
over two hours. According to taste
they may be seasoned only with saIt
and pepper or the flavor can be height
ened by boiling with them an onion
fried brown in just enough butter to
prevent burning, and carrot pealed
and sliced. These vegetables are
rubbed through colander with the
peas as soon as they are tender, and
the soup is thickened slightly by stir
ring with it for each quart one-half
ounce each Of butter and flour rubbed
to smooth paste. This prevents the
settling Of the soup, and after the ad-
dition 1T is allowed to boil five minutes
to cook the flour.