El Paso daily herald. (El Paso, Tex.) 1881-1901, 1898-09-10
Making Soups.

II you wish to keep the stock several
DAYS IL IL better TO make the same
with meat alone, as the vegetable
Juices sour very quickly, says the Phi
isdelphia Record. In winter however
vou will have no trouble in keeping
stock favored with vegetables one
week and Eeven longer, but only the
nonstarchy vegetables must be used
turnips, carrots and onions.
Soup stock can be made of the cheap
err parts of meat-the neck. shin and
shank OF beef, the knuckle OF veal aud
fowl. These meats can be used alone
or combined with leftover pieces OF
cooked meat, (which would doubtless
not be used otherwise.
Put the meat, after cutting it in
small pieces, into kettle in cold water
TO soak.
The proportions are as follows: For
each pound of meat and bone (half and
half by weight) for jellied stock or
stock that will jelly, use one quart of
water, one level teaspoouful of salt
and about one third of a tablespoonful
of pepper. Any other seasoning is
optional. 1t is advisable where there
Is as family not TO spice or season the
soup stock too highly.
After soaking the meat until the
water has become red, thus extracting
all the nourishment, put the kettle,
which should be steam tight to avoid
losing any of the water by the escape
of steam, on the back of the stove and
let 1t simmer mot boiD.
As soon as the water has begun to
simmer add the seasoning of salt and
pepper and whatever else you may de-
sire. Remember, however. that moth
ing more is really essential, except, OF
course, where u highly-ilavored and
seasoned soup is required.
E-NN
used: A small sprig of parsley, a bay
leaf, q teaspoouful of mixed herbs, sum-
mer savory, sage, thyme, marjoram,
sweet basil, mint, tarrsgon ana few
mixed spices tcloves, sllspice, etc J to
each quart OF water.
For vegetable hsvoring, for each
quart of water use a tablespoonful of
turnip and celery-cut up into very
small pieces.
The simplest way to get the different
shades of color desired for the stock is
to fry and brown the vegetables and
even part of the meat in fat, before ad-
ding them TO the stock.
When the stock has cooked until the
meat Is simply in shreds strain 1t into
an earthen dish or jar through u colan-
der, over which has been placed q
strsiuing cloth Ia fine napkin wrung
out In hot water will do.
AS the scraps of meat contain no
nourishment, they should be thrown
away.
Put the stock in n cool place to cool,
during which time the fat will rise to
the surface and form into a cake. Do
not remove this fat until you are ready
to use the stock or clear it.
In removing the fat, be careful that
not q particle remains IL you wish the
soup to be perfectly clear. After re-
moving the large cake of fat, wipe the
top of the stock of with napkin,
wrung out OF hot water. This will ef-
fectually remove all remaining part:-
cles of fat.
For ordinary soups, such as vegeta-
BILE, tomato, carrot, asparagus, etc.,
this stock will be sufficiently clear, but
for absolutely clear SOUP, IL must go
through the clearing process.
As previously stated, in summer
stock will not keep for any length OF
time, for which reason vegetables are
best omitted. III kept in the ice chest
or O very cool place IL will keep few
days. II is said that II you reheat the
stock each day, IL Will not spoil.
Where soup Is served as the first
course OF every dinner or where there
are only two or three in the family, il
Is economical OF time and labor TO pre-
pare soup stock TO last few days, rath-
er than to make soup each day.
In the following article of THE series
how TO clear soup stock will be explain
ed.-Good Housekeeping