Daily capital journal. (Salem, Or.) 1896-1899, 1896-08-28
SCIENTIFIC SOUPS.

hughingly tolu vi Uue 80
.Iont day, whose bills of fare gener
',s drive a person mad, because There
little bit Of everything, and those
ransiye and horrible little dishes are
i,od indiscriminately around the
w. w. nWhat we need" said Mrs
nIng % "ls VARIETY" but the variety
onld be in days, not one day or at
meol and the good llvers of the
osont are in favor of a few things at
nool hut a change with every meal
Cor that reason a different soup
oo,d he several every day. The
,,oties are SO many that three or
nr weeks can pass by with a Rew
Dup each day. ,u..
81 once went into fine stone front
. 0rse at the solicitation of its mis-
,oss who complained that no matter
Jbat sort of soup she ordered, 1t
yays tasted the same. So l went
Hto the kitchen, and what do you
Mink the cook used to cool her soup
.sock iny A tin dish pan! No wonder
In the poor thing couldn't please the
bmily with her soupsl" Mrs. Ewing
,ben explained how necessary COM
.ete set Of cooking utensils are; and
4 and iron rank last Of all. Earthen-
sare and porcelain are the best; and
kr cooking soup stock, she used a yell
bw earthen dish. Her sauce pans
sere of the granite or porcelain-llned
.tyle: and she also used aluminium
,nns and she advised that all cooking
6tenslls be OF the glazed variety, that
IN not retain the flavor of the last arti-
4 cooked In them, and also for their
special adaptability to cleanliness,
"There are many and varied kinds
n soups but in summing up they can
u classed in four divisions, plain,
Near, vegetable and mixed soups.
"Soup stock is the extract of beef
kept on hand for soups. 1t is made
hrgely of beef bone and meat, and
contrary to the general ideas on the
sobject, the lower leg of beef, the
Helm and shank are both excellent, for
hey contain much fine matter In the
ZONES. The meat should always be
Ifesh. Cut gashes in 1t and have the
None sawed in fair sized pieces. Cover
With cold water and set 1t on the fire
iddlng little salt. Three to six
hours required for boiling or until the
meat falls from the bones"
The next thing was an explanation
Df additions to the various stocks.
Rice goes with mutton, noodles and
Bermicelli with chicken broth and
barley with beef broth. The reason
FOR this being that the average cook,
I she knew rice was good for all soups
Tould give you rice eternally and
what we need today, as l said before,
+ variety. So please remember this
llst."
white soup can be made from
|ehichen, veal, or any other white
meat or from vegetables with the ad-
|ditiOn Of cream or milk. Cream put
10 asparagus stock will make delicious
cream Of asparagus. Cream put in
Spinach stock will make cream Of
spinach and so on with dozens of
pther vegetables"
CLEAR soup Is made by clarifying
plain soup; that is by adding the
"hlle OF an egg bringing the soup TO
l DOLL and then removing the brown
PARTICLES which adhere to the egg and
Use TO the surface. OF course, / need
not tell you that every particle OF
grease must first be removed from
your stock. Clarifying weakens it so
you must add vegetables to flavor it.
a medium carrot, an onion, some
celery and many like the addition OF a
haf dozen cloves. To thlcken soup
use arrow-ro0t, but for tomato soup
y nour Is better, tablespoon TO a quart.
I"lee as much flour as butter, make a
smooth paste" One OF the clear soups
MADE by Mrs. Ewing was the color of
.lch wine as she held It up in a glass
IUr Tue class TO admire, and TO color IL
que put one cup OF beef broth In a
Ii!inS pan and boiled it until il was
~ al Drown and had formed a glaze oyer
'ne PAN She then added little hot
"s.er and then when it had dissolved
-uued IL slowly to the soup until she
s''slhed the desired color. "Soup, (
sld Mrs. Ewing, "if properly made is
,I .Ie most digestive concoctiOn Of food
,us. - ti' can be put before humanity. IL
suggested almost as soon as swallowed.
= you want to be good samaritan in
!Our . family do not set your tired and
~Oi'iea husband down TO dinner and
,,e 49, ulm roast 70 carve the first
,aa.s s you have no idea how per-
.Oe'l' so a plate full Of delicious, delicate
II can sharpen the carving knife.
,,,s.A So settles his lordship's nerves,
,,.N 'ne eiamor OF his stomach and
IN