The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1896-01-27
THE MAKING OF SOUPS.
How to Make Soup Stock Which May Be
Used In Various Ways.

How to Make Soup Stock Which May Be
Used In Various Ways.
First comes the making of the stock.
When the roast has passed through all
it's stages for the table, the bones are
broken up, to which are added any
scraps that may have accumulated, and
any chicken or turkey feet may also be
added, prepared in the following man
ner: Scald by pouring boiling water
over them; let them stand moment,
then pull off the outer skin by turning
it over just as a glove is turned inside
out. The skin comes off readily, leaving
the legs and feet beautifully white.
These are a great addition to any soup
stock. Cover these odds and ends with
cold water and set the kettle upon the
front of the stove until it reaches the
boiling point then move back to where
it will just simmer. If allowed to boil
hard, the soup will be muddy. Cook
until thoroughly done, then take from
the fire and skim out the bones-the
meat adhering to these will make nice
hash-and set away to cool Next morn
ing skim off tho fat and strain through
a sieve. If not perfectly clear, put a
piece of cheesecloth in the sieve and run
it through again.
Now the stock is ready to be used in
various ways, according to the quantity
and quality. If it is from lamb, chicken
or turkey, it will simply need to be
warmed up and seasoned with salt and
pepper if desired. Chicken and turkey
stock is improved by a celery flavor,
which can be given by pieces of celery,
or if these are not at hand a sprinkling
Of celery salt Macaroni or vermicelli
broken in small pieces is also an i'm
provement. Lamb stock is very nice
simply seasoned with salt and thickened
by a little rice. Beef stock needs moro
attention to make it palatable.
Some vegetable flavor adds very ap-
petizing SAVIOR, and this is easiest OBJ
tanned by keeping a package of dried
soup vegetables in the pantry. These
vegetables are pat up by both French
and German firms and are equally good.
The price is about 80 cents for a good
sized package, and as this will last a
small family considerably over a year
the expense is trifling. About tea
spoonful of these dried vegetables will
greatly improve the flavor of a fiat
stock, but if after all these efforts the
soup still lacks something weakness is
probably the cause, and a teaspoonful Or
80 Oh SOME OS0I SXCrdCG Will doubtless
bring it to the desired point. A jar of
some standard extract may be kept in
the refrigerator for such emergencies.
Soup are of course also made from tho
liquor in which any fresh meat or fowl
has been boiled, which is prepared in
the same manner.
There is nothing like judicious tast-
ing in soupmaking. By care in the sea-
soning almost any stock may be made
appetizing. An inexperienced servant
can be taught to do all the preliminary
work, but in order to have soups always
tempting see to the seasoning yourself.
for therein lies the very root of the mat
ter. But suppose the stock to be quito
insufficient for soup. Then use it as
the foundation of a tomato soup. One
can of tomatoes to pint of soup stock
is the usual rule, according to Good
Housekeeping. from which the foregoing
is cleaned.