The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-05-08
ALWAYS PREFACE
DINNER WITH SOUP
II Is TO the Meal What the Overture Is
TO The Opera.
PREPARES THE STOMACH FOR SOLIDS
Here Is n Chapter of Directions for
the Preparation of a Dozen or More
Varieties of PaIatabIe Soups Within
Ihe Means of Nearly Every House,
hold,
Prom the Sun.

1ne trenCn ana lIa'ldnS excel III inc
art Of making nutritious SOUPS. lie
was q Frent Imam who said that soup
was to a dinner what an overture was
to an opera" Soup prepares the stom-
ach for what is to come, and should
be carefully made to be palatable and
nutritious. Nothing perhaps will re-
fresh a person more quickly than a
little good hot soup. Long and slow
boiling is necessary to extract the
strength from the meat. If boiled rap
idly over q hot fire the meat becomes
hard and tough and will not give out
its juices. Fresh, lean and juicy meats
make the best soups. Cracked bones
and gristle also should be used, as they
possess the gelatine matter necessary
to solidify the stock into jellied mass
when cold. Meat alone will produce
broth like beef tea,
One quart of cold water for each
pound of meat is the rule for common
soups, but less water will make rich
er stock. Keep the kettle covered
closely and let the meat only simmer
over a slow fire for several hours or
until the meat is tender. As the meat
cooks q scum will come to the surface,
and 1t should be carefully removed with
a SKINNER Strain the soup when done
into a stock pot, for which a stone jar
is best Put aside uncovered until the
liquid is cold and the fat has congealed
on the surface, when every particle
may then be readily removed. a greasy
soup is not agreeable to take or look
at and is unwholesome. This stock
will keep some time if put in a cold
place and kept covered. An endless
variety of soups may be made from it
by heating a portion Of the jelly and
adding different flavorngs, vegetables,
seasonings, and thickening to suit the
taste. Thickened soups should be more
highly seasoned than thin soups.
Delicate favors should be added to
the soupy just before they are taken
from the fire or the flavor is lost by
evaporation. A filled stock pot is a ne
cessity to every housewife, for it makes
the foundation for all sauces, SOUPS,
and gravies. A white stock is made
from veal and chicken and is used for
cream and white soups. Left-oVers,
bits of meat, bones, and pieces of poul-
try and game, may be made into
stock that is excellent for many things,
but will not answer for clear SOUPS.
Pearl tapioca soaked in a little cold
water and then put into a clear soup
and cooked with it looks nice, besides
being a great addition. Here are few
recipes for some special soups;
CHICKEN AND SAGO.
Chicken and sago soup: Cut a good
sized fowl into pieces and put into
kettle with one sliced onion and three
quarts of water. Boil the fowl slowly
keeping the Kettle covered until the
liquid is reduced one-half in quantity;
then strain and let the liquid remain
I r.
ter of O. pound of pearl sagO in several
waters, then soak for half an hour in
water enough to cover it. Remove the
fat from the strained soup, return to
the fire, add the soaked sago and cook
half an hour, stirring the liquid often
to- prevent the sago from Jumping or
settling to the bottom and scorching.
Heat one pint of milk to the boiling
point. Meanwhile beat the yolks of
four eggs very light and stir the boiling
milk into them. When they are well
mixed turn the custard into the hot
soup, stirring all the while. Season
with pepper and salt. boil up once and
serve Immediately. Neals may be sub
stituted for the fowl. and makes Il very
nice soup.
A simple soup is made of tomatoes
and macarom. Put one quart of water
over the fire to boil, and salt it to taste.
When the water boils throw in two
handfuls of royal egg macaroni that
has been broken into small pieces:
cover and let it cook slowly for one
hour. Add one cup of stewed and
strained tomatoes that are well sea-
soned; add also one cup OF cream or
rich milk, cook moment after add
ing this liquid, and serve. This SOUP
is easily made upon short notice and is
excellent.
A rich and delicious soup to serve for
a company luncheon or dinner is called
bisque of lobster. To make it put into
an earthen bowl one cupful of boiled
lobster meat cut into small pieces
and the same amount of boiled rice;
rub them to paste, stir in white stock
enough to make the paste a thick
liquid mush, and rub it through a sieve.
Put the strained soup in a double boil
er, and when il is thoroughly heated
stir in Bechamel sauce until the mix
ture is OF the thickness of cream souD.
Add good teaspoonful of butter. mt l.
tins IN a small piece at time. Stir
each piece well into the liquid before
AIDING the second piece. Turn into the
tureen' scatter tiny squares Of bread
that have been fried in butter over
the top, and serve.
A Bechamel sauce is made by taking
two cups of thick white sauce ana
heating to boiling point: then add ono
cup OF boiling milk and the same ouan.
tity OF cream, also heated to the bc;I.
Ing point; season highly with salt and
paprilia and strain.
MOCK TURTLE.
10 make black bean soup, which
often is called mock turtle: Wash one
pint or black beans and put in a bowl
turn cold water enough over them IA
cover them when they are swollen, and
let them soak over night In the morn.