Pike County press. (Milford, Pa.) 1895-1925, 1897-01-01
HAVE A STOCK POT.

One of the first things an English
housekeeper will notice on coming
to this country is the absence of
soup from the tables of an ordinary
American family.
Why" said a careful English
housewife to me the other day, " l
actually found in one house where L
was visiting that they did not own
soup ladle, a tureen or soup plates,
yet they were well off and have such
things as a silver griddle cake dish
and after dinner coffee cups. If
they would eat more good whole
some soup and fewer griddle cakes,
l fancy they would be healthier and
perhaps a bit better of" D."
am not sure but the English wo-
mans criticism was just one.
American housewives are apt to re-
gard soup as luxury, putting out
Of sight that it is one of the least
expensive and most nourishing
forms of food. And among farmers
families it is, think, especially so.
They do not realize that the few
bones left from a roast of meat or
the framework of a well-demolished
chicken or turkey or even a pound
or two of bones purchased at the
butchers cart, are the nucleus for a
more wholesome, cheaper and more
palatable dish than all the salt pork
and dried beef that is consumed
week in and week out.
One thing that makes an every
day housewife shun soup making is,
| think, that she fancies it involves
deal of labor, which is a mistaken
idea that has grown perhaps from
the perusal of elaborately concocted
cook books. A thorough knowledge
of soups ought to be possessed by
every capable housewife, whether
her home is in the city or country
Ihe first thing is to extract all the
goodness and nourishing qualities
from the meat, and having seasoned
this extract properly, to serve it in
its liquid form. This is what is
called stock, and once made it will
serve as a basis for half a dozen diff
ferent sorts of soups. For instance,
if you add to it bits of macaroni that
have been boiled in salted water,
then cut short, you have macaroni
soup if you add carrot, turnip and
other vegetables, you have "A good
Julien soup; a cupful of barley gives
you barley soup, or if you want a
good consomme, simply clear the
stock and serve it plain. Do not
buy a good bit OF meat that is suita-
bic for roasting or stewing to make
soup of choose the coarser, heavier
parts with a good deal of bone in
them. The way to get all the
strength from the meat is to put it,
after cutting it in small piece and
cracking the bones, into a kettle, and
covering with cold water, let it stand
a little while ON the back of the
stove, then bring it forward where
it will heat slowly.
For a good stock you will want
the following ingredients Two
pounds of the hind shin of beef,
quarts of salt water, whole cloves,
8 pepper cOrns, / bunch of sweet
herbs, l blade of mace, 2 teaspoon
fuls of salt, l small onion, half a
carrot, half a turnip, and Il sprig of
parsley. Let this simmer for 5 or
hours and when thoroughly cooked
strain it through fine strainer into
which you have laid a bit of strainer
cloth. Then set the stock aside to
cool. When you wish to use it take
off the hard cake of fat that has
formed on top and you will find un-
derneath n rich, thick jelly, which
is the basis Of any soup you choose