Worcester morning daily spy. (Worcester, Mass.) 1888-1898, 1898-03-02
My Dear Kate:


am glad you were pleased with the
letter from my French correspondent,
for he has agreed, at my request, to fur
nish me several more, and we may all
get an insight into the mysteries of the
French kitchen. His second letter, with
the exception of personal introduction,
follows: Culinarily yours,
COMFORT JONES,
Doctor of Cookery.
In my previous letter we laid the foun-
dalton for soup making by constructing
soup stock. We also made one soup,
which could be varied so as to cover sew
eral dinners, but we should have sew
eralmore before going to the next course
fish. Without any introduction let me
give you several simple recipes, each be-
ing calculated, where a specific amount
of material is stated, to furnish dinner
for four or five persons.
RICE SOUP.
Stock, two or three quarts; rice, one
half tablespoonful. Wash the rice and
then let it boil in some water until soft.
Let it drip, cool it with cold water and
then let it drip again, Warm your stock
and when ready to serve, put the rice
in the soup. which you must not allow
to boil again.
BARLEY SOUP.
To make a good barley soup more
time is required, the ingredients being
three tablespoonfuls barley; one table
spoonful butter, one glassful cream, the
yolk of one egg, three or four table
spoonfuls of barley and two or three
quarts of stock. l prepare it in this way;
First by washing the barley and letting
it stand to soak for about half an hour
in cold water, then drip it and let it boil
till soft, putting it into boiling water at
the start. You then put the barley into
your stock and cook for few minutes,
until the barley is just right to serve,
Now, take the yolk of egg, glassful of
cream and spoonful of butter and beat
all we'll together in bowl and gradually
add the mixture to the soup, stirring
constantly. You may keep the soup on
the range when done to keep it warm,
but do not let it boil again.
/ have given these soups in this order
from the fact that they all, viz, the
Printanier mentioned in my first letter,
and the barley and rice soups above can
be used in so many combinations and
are for this reason fundamental. You
may have beef soup with barley or rice,
chicken soup with rice, or lamb broth
with either, by following the directions
for cooking the rice or barley and adding
to the other ingredients. The prepare
ton of plain beef or chicken soup is so
simple and well known that 1 will not
take space to give my way of doing it
at this time, but shall be happy to do so
later, if you desire.
But there is another class of soups
that deserve attention. They are
known as PURGE or cream soups. This is
a thick soup and when properly pre-
pared is both palatable and satisfying.
Indeed, they are so hearty as to require
a limited easing, If you are to have a
course dinner to follow. The PURGE can
be made of many things, notably of
chicken, celery and game, although al
most all kinds of vegetables and even fish
are used by some cooks.
The first essential in every case is to
cook well whatever material you use
until it is tender enough to sift through
a sitter, making clear pap. Then you
must have something to unite all the
parts of the soup together into creamy
substance, and this binding we call
"liaison. Reduced to English, the
liaison is nothing but yolks of eggs,
cream and butter, beaten together, with
the addition of flour or cornstarch, to
give the required thickness.
The success OF your attempts in this
direction will depend largely upon the
way you handle the liaison 1t is the
last thing to put into the soup, just be-
fore serving, must be stirred in care
fully and in no case must the soup boil
after it is put in. The better way is to
mix with the liaison some of the warm
soup before stirring the whole together.
Perhaps the best way to Illustrate is to
make soup of this kind, and we viii
begin with
CREAM OF CELERY.
Five stalks celery, three tablespoons
full flour, three tablespoonsful butter,
yolks of three eggs, one-half teaspoon
full sugar, one glass cream and two or
three quarts stock Wash and clean
celery, let it boil for FIVE minutes, drip,
cool with cold water and drip again.
Then chop the celery, put it in sauce
pan with two tablespoonful butter to
cook a few minutes and add the stock.
Let all cook together for an hour, pass
through a sitter and put pap back in
the saucepan and heat it hot. When
ready to serve, make liaison of the
yolks of eggs, glass of cream and table,
spoonful Of butter. and add it as sug-