The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-01-24
PhLAT1BLE SOUPS.
Chicken and Sauo, Tomato and Macaroni.
Bi-que OF Lobster. aud Others.


Bi-que OF Lobster. aud Others.
The French and Italians excel In the art OF
making nutritious soups. He was French
man who said that soup was to q dinner what
an overture was to an opera" Soup prepares
the stomach for what is to come, and should DO
carefully made to be palatable and nutritious.
Nothing perhaps will refresh person more
quickly than a little good hot soup. Long and
slow boiling Is necessary to extract the strength
from the meat. II boiled rapidly over u hot frc
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 a
jellied mass when cold. Meat alone will pro-
duce q broth liKo beef tea.
ono quart OF cold water for each pound Of
meat Is the rule for common soups, but less
water will make richer stock. Keep the kct-
tie covered closely and let the meat only sim
mer over 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 caro-
fully removed with a skinner. Strain tho soup
when done into stock pot, for which q stone
jar Is bost. Put aside uncovered until the LIQUID
Is cold and the fat has CONCEALED on the sur
face. when every particle may then 10 readily
removed. A greasy soup is not agreeable to
take or look at ana II unwholesome. This stock
,s P. IA cold DsSs SnS
be made from IL by heating a portion OF the
Jelly and adding different fayor!ng-, vegeta-
bles. seasonings. and thickeninR To suit the
taste. Thickened soups should be more highly
seasoned than thin soups
Del icate havors should be added to the soups
Just before they are taken from the fire or tho
flavor Is lost by evaporation. filled stock pot
the foundation for ali sauces. sonps and
g-avies. 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
poultry and game, may be made into a stock
that Is excellent for many things, but will not
u little cold water and then put into n clear
soup and cooked wish I. looks nice. besides being
aereat addition. Here are few recipes for
Chicken and sage soup: Cut 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 redueed one.half in quantity; then
strain and let the liquid remain uncovered until
cold. Wash one-ouarter of pound OF pearl
sago in several waters, then soak FOR half au
fat from the strained SOUP return to the Are
add the soaked sego aud cook half an hour
from humping or settling to the bottom and
scorchins. Heat one pint Of milk to the boiling
very light and st" stir the Sol"s milk n to t6 ssS
When they are well mixed turn the custard
into the hot soup, stirring all the while. season
Immediately. Veal may be substituted for tho
fowl. and makes a worry nice soup.
simple soup Is made of tomatoes and mac
| boil. and salt II 10 taste when the water DO Is
| throw in two handfuls of royal egg macaroni
| that has been broken into small pieces; cover
| aud let 1t cook slowly for ono hour. Add one
| cup OF stewed and strained tomatoes that arc
| well seasoned: add also one cup OF cream or
| rich milk, cook moment after adding this
LIQUID. and serve; This soup is easily made upon
short notice and Ii excellent
| A rich and delicious soup to serve for q com
| pauy luncheon or dinner Is called bisque OF lob
| ster. To make II put into an carthen bowl one
| cupful OF boiled lobster meat cut into small
| pieces and tho same amount OF boiled rice: rub
| make the paste a thick liquid mush. and rub il
through a sieve. Put the strained soup in a
double n boiler and when It Is th3ronshly heated
the thickness OF cream soup. Add good spoon
full OF butter. nutting in small piece At u time.
Stir each piece well into the liquid before add.
| ing the second piece. Turn into the tureen.
scatter tiny squares, of bread that have been
fried in butter over the ton. and serve.
| \ Bechamel sauce is made ny taking two cups
OF thick white sauce and heating to boiling
same quantity OF cream. also heated to the boil.
ms. point: season highly with salt and paprika
To make a black bean soup. which often is
| called mock turtle; Wash one pint Of black
| beans and put in u howl turn cold water enough
| over them to cover them when they are ollen,
| and let them soak over night In the morn.
| ing turn the beans into soup kettle. add
| pound "t salt porS, cut into small pieces, and
| nnr'Iunrter OF a pound of lean. fresh beef.
Cover the settle ard place over a moderate fire
to cook SLOWLY. Crate one small tnrnip. one
carrot, and three mcdium-sZed onions; adj
them 10 the other ingredients. Hair an hour
| before serving time add salt. pepper and ground
cloves, putting In enough TO be tasted distinctly.
| strain through colander and add a Kill OF
| sherry or port wine. Meanwhile boil two eggs
hard, slice them, and put the slices in the bot
tom OF the tureen., Thoroughly heat the soup,
| three to four hours OF slow cooking.
| For, mutton soup with tapioca, have three
pounds OF perfectly lean mutton cut into small
pieces Place them in kettle with two ponnds
OF well-cracked bones and two quarts OF cold
water. Put over the fire and heat very slowly.
| When the, water - boiling pour In one quart
more Of boiling water Allow the meat to
simmer slowly five hours, keeping the kettle
| covered al the time: then strain through
| coarse se,e and put where II will cool uncov-
| cred. chop two carrots two turnps one onion
| and two stalks Of celery very fine; put them in
q saucepan and cover them with cold water,
| Place over the fire, aud rs soon as the water
becomes heated turn 1t on and put IN two
quarts OF boiling water, and let this cook gently
| until tie vegetables are tender.
When the stock becomes cold remove all tho
| fat and return the stock to the fire. season with
| salt aud penper. add the cooked vegetables and
| their liquid, cook these together ten minutes,
| and then strain through u sieve Meanwhile
soak four level tabrspoonfuls Of pearl tapoca
| one hour in cold water. and cook in the same
| water until each grain is clear stirring often
| from the bottom of the dish to prevent the
tapioca from sticking. Reheat the soup and
| Is partly dissolved, A dish OF grated cheese ami
plate OF toasted crackers should be served
| with this SOUP.
| An excellent chicken soup Ia made thus: Cut
| large fowl into pieces and put them In n large
saucepan, with three quarts OF cold water;
let IL simmer until the fowl is we'll cooked then
take out the meat, and let the liquid cool quickly
! 10 remove the fat; place the pan back over the
fire, and add to the SOUP half u cup Of rice, iwO
stalks of celery. one onion. II bay leaf n blade OF
mace, ard small piece of stick cinnamon;
/ the same amount OF -four, putting them
in small dish and stirring over the
AmmNFA