Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-10-06
FIRST VOLUME,

Il
a nugget of culinary wisdom and emlnently
FIRST VOLUME.
Conducted by Ida Ames willis. 71s
| Chamber of Commerce Building, Chicago
to Wh9m All tnGuiries f h 0H So Shi-
cago.
SOUP STOCK.
"a SAVIOR That May Strike the Duliest
NOstril."
| The stock pot should be fixed institu-
ton in every family. While fresh, I'M
cooked meat and bone must iorm nj me tr Ga-
mings and bits of meat from roasts, steaks,
chops. poultry and SO on; may be used e1n IN
/ In the morning put the soup kettle on the
| back OF the range. first seeing that 1t is
| naming from previous days dinner; pieces
of lean meat; any bones that may be mad
any other way. Barely cover with boil
| ing water, if all materials have been pre-
| ing point, adding more boiling water as re
| quired. ID not use the fat of meat as 1t
| digestibis, and gives you the trouble of
| skimming carefully TO remove it before
| serving.
Many housekeepers are puzzled as to the
| meaning of the term when applied to soup
Stefan, to stick. does not perhaps con
| vey the meaning very clearly. 1t means
Il Il
nave u tee "a deEent Kinds q meat
tanning the combined juices of meat. bone
and vegetables.
The Variety of soups.
All varieties come under the head of
broths. bouillon. stock or consemme and
| purees. Bouillon is made from raw, lean
| ciai occasions and can be made very quick
| " When made from uneooked beer ana
gSpths n are thin s SOUPS in which mutton
chicken or beef has been boiled without
amount Of nourishment. as little of the
meat juices are extracted, but are suitable
fowl or game M15 is ofs en and then
| roasted and the broths served from these
The Purees.
These form a group of themselves. They
| are boiled slowly until tender and then
purpose. These are made richer by the
addition of cream, eggs and butter, and
Hst h mot STAND long 9tt9T PSln 6nfer and
-four they will soon separate.
Making the stock.
| This is not at all difficult and more quick
| ~ mastered than the timid housekeeper
imagines; requiring only ordinary care TO
on hand: and this is necessary in ali fam
lilies, large or small, when soups are always
o In upon Teah
for their soup stock, as there are fewer left
overs. The process begins by having
and bones, II uncooked, must be fresh Is
| possible and not hung or in the least
pounds of shin of beef, knuckle of veal
| or old fowl, and rather less than a quart
and bone, The meat must be, carefully
| wiped with damp cloth; then cut from the
row removed; as this makes soup have a
strong favor that spoils it for delicate
purposes. Put the bones in bottom of
the stock pot. or soup kettle; lay the
Let stand in cold place until the water
is quite red. then put over slow fire and
as it comes 10 a boil. draw aside; throw
in a cup of cold water; skim carefully,
where it will simmer gently for iVe hours.
1t must not boil or it will not be clear.
The Vegetables.
Scrape and slice two small carrots, pare
and slice one turnip; stick twelve whole
cloves in two small onions and add these
sprig of parsley and a small head Of e Gel :
cry. Simmer one hour longer and then
strain through a sieve into a large bowl
and set at once in cold place. In warm
weather, If the stock is to stand many
Until PREPARING it Tor the table it Viii Keep
much better without them. They can be
added with the water to the stock and and
all heated thoroughly together. Season the
stock with pepper l and ana salt to taste after
carefully made il will be perfectly clear.
Clear White stock.
The beef stocks are rich brown in color;
when veal or fowls added they are
more delicate in color and favor. and when
veal Yea, and chicken g are used very clear
=, Bouillon and consomme are made in sim
liar manner TO soup stock. but the turnips
served clear without any thickening
materials. The different consommes are
added to the soup, such as Consomme la
Royal, which is made from light brown
just before eEvng or vermf
CELL. A clear soup with vermicell, the
latter boiled in sailed water and added to
soup just before sending to the table
knowing how to make the soup basis, or
stock. you can have hundred different
Serving Soups.
No matter how, perfect the soup may be,
It must be served either very hot or very
cold; as iukewarm soup is insipid and
unpalatable. Soup should never be served
tureen either by the hostess at table. OF
by the maid from side table. This insures
taurants have adopted the sensible plan
of serving soups to guests in individual
except in very small families and where
members Of the family are irregular in
or plated metal, and realm the heat long
Waterfall. Used in Soups
Almost all vegetables, cereals and the
starchy preparations. such as farina and
tapioca and the macaroni pastes.
CoIors and seasoninEs.
sugar or caramel gives rich brown; but
must be used sparingly, as IL will sweeten;
grated carrots give amber color; tomatoes,
red. and spinach bruised in a mortar gives
a green tint. The Juice must be squeezed
through a cloth and added to the soup.
This color is usually added to mock-tur-
tie soup. The spices are cloves, allspice,
mace and celery seed, and curry powders
are much used Thyme, sweet marjoram,
mint, parsley tara gon, sweet basil and bay
leaves are the best herbs. Some like little
sage in game soups. But all these must
be used sparingly.
MENUS FOR EVERY DAY IN THE
WEEK.