The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1897-01-26
HOW TO MAKE SOUP.
The Cooking School Opens With an
Interesting Lecture by Miss
COIlinC.

The ladies of the Ingleside assOcia-
ton, who have charge of the cooking
school Of the Pure Food show feel pleas
ed with the first lesson which was given
yesterday afternoon. The ladies had
made the advance sale of over $50 sea-
son tickets but fully $50 ladies listened
to the lecture which Miss Colling of
Philadelphia gave.
At 3 o'clock, Mrs. Jonathan Thomas
introduced Miss Colling to the audience.
The stage had been converted into
convenient kitchen, a table covered
with snowy cloth stood in front with
the necessary utensils for the demon
stratiOns and several cupboardS and ia
bles were arranged at the back of the
stage. a gas stove with the singing
tea kettle completed the scene. Miss
Colling wore a black gown with a large
white apron, white cap and high white
cuffs. She has a clear, we'll mOdulated
voice and speaks in a direct manner SO
that all in the room heard her in spite
of the noise up stairs which at first
threatened to disturb the lecture.
Mrs. Wiley assisted Miss Colling in
the demonstrations. The subject was
soups.
One of the most important subjects
in cooking" said Miss COlling, lis the
soup. No menu for dinner is COM
pIete without it. A small dish of soup
served before a hearty meal, is sooth-
ing and prepares the stomach for the
heavier foods. Some soups are very
nutritious, others are not The clear
soups, such as the bullion lack nutri
nent while the cream soups. on account
of the milk are nutritious For heavy
dinner a light soup should be used
1.-The first soup L will discuss is the
celery cream soup which is very sea-
sonable."
Miss Colling then read the following
recipe:
-Four punches of celery, one quart of
milk one pint of water in which the
celery was boiled, three level table
spoonfuls of butter. six level table,
spoonfuls of flour, about three level tea
spoonfuls of salt and white pepper to
taste, one slice of Cnion- Wash the eel
cry and cut into small pieces, cover it
with boiling water and boil about one
half hour, or until tender, then press 1T
through a cOlander. Put the milk on
to boil in farina boiler with the onion
Rub the butter and flour together, and
stir into the boiling milk, stir moment
then remove the onion and add the
strained celery and water, also the salt
and pepper. When thoroughly heated
serve This soup is improved by using
one-half milk and one-half veal or
chicken stock"
While giving the directions she pre-
pared half the quantity of materials
stated and started the soup, using beef
extract in the absence of the stock
Miss COlling explained a few points
as to her method of measuring. and said,
In measuring butter. -four, salt and
such articles measure level spoonful for
exactness, smoothing the top off with
a knife. Never fail to be exact in fol-
lowing the recipes for it is only in such
care that you can be reliable With your
cooking. Use white pepper always in
seasoning white dishes and in making
SOUPS of beans, peas, corn or lima beans
do not use as much thickening as this
recipe calls for as the vegetables them
selves thicken. In using flour and but
ter for thickening meltthe butter slight
ly as it will then mix more readily with
the liquid.
Miss Colling urges the use of more
convenient cooking utensils and ex-
pressed herself as surprised that wo-
men pay so little attention to their
kitchen furnishings. She thinks no
housezeeper should be without the dou-
BILE boiler.
She said: do not boil your meat too
hard, ii only tends to thicken the fiber
and takes a long time to make it tend
er. For boiling meat, pour boiling wa
ter over it and let it boil rapidly for
five minutes. This seals up the meat
and keeps the juice inside. then boil
slowly, merely simmering until it is
tender"
Soup stock was then described and
the following recipe given:
zone shin of beef, five quarts of cold
water, one onion, one small carrot, one
turnip, two bay leaves, one. sprig of
parsley, twelve whole cloves. one stalk
of celery, one level tablespoonful Of salt.
Wipe the meat we'll with a damp clotn,
then remove all the meat from the
bone. Place the bone in the bottom of
a large porcelain lined or granite ket-
tie Cnever use an iron kettle for soup.
Cut the meat into small pieces across
the grain and lay it on top of the bone,
Continued on Third Page.1