The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1900-10-10
SUGGESTIONS FOR
TABLE AND KITCHEN.

The stock 20; should be q fixed inStitu-
tiun in every family. While fresh. uu-
cooked meat and bone must toTm the basis
| o. all clear soup, tne bones and trim
plnss and bits Of meat from TcastS, steaks,
I chops. poultry, ana 50 on, may ue uS-d IN
I making yeEy good and nouTishing soups.
IN the morning put the soup kettle on tne
back OF the range, first seeing that IL -
perfectly clean IN II place any soup r
InaluinS from the previous day 5 dinner;
pieces OF lean meat. any bones that may 10
had and vegetables that cannot De utilized
In any other way. baIely cover with Doll
viously cooked, anu keep al gentle SINNER
Ing point, aadins more boiling water as re-
CURED. DO not use the tat OF meat, as II
spells the favor and makes the soup Ia
digestible. and gives You the trouble of
Swimming carefully 10 remove it before
serving.
The process OF making stock begins by
having everything scrUpGiouSly clean. The
meat and bones. II uncoCAed. must be fresh
as possible and not hung OF IN the least
tainted. The usual proportions are SIX
pounds of shin OF beef. a knuCkle OF veal
or an old fowl, and rather less than a quart
OF cold, soft water ~ each pound Of meat
and bone. The meat must be carefully
wiped with q damp cloth. then cut from the
row removed. as this makes soup have a
strong flavor that spoils it for delicate
palates. and marrow can be use for other
purposes. Put the bones IN the bottom or
the stock pot, or soup kettle. Lay the meat
on top ana cover with the water. Let stand
In a cold place until the water is quite
red. then put over 4 slow fire and bring
gradually TO boiling point. As soon as II
comes to a boil. draw aside; throw in a cup
OF cold water: skim carefully, cover closely
ard set on back of range. whore II will
simmer gently for five hours. 1t must not
boil or it will not be clear.
Scrape and slice Two small carrots, pare
and slice one turnip. stick twelve whole
cloves in two small onions. and add these
TO the stock. with two small bay leaves. a
sprig of parsley and a small head OF cell
cry. Simmer one hour longer, and then
strain through a sieve into a large bowl
weather, il the stock is TO stand many
days, it is better not TO add the vegetables
until preparing it for the table; 1t Will keep
much better without them. They can be
cooked in as little water as possible, and
added with the water TO the stock and
all heated thoroughly together. Season the
stock with pepper and salt to taste after
strainina it first time. If this stock is care
fully made it will be perfectly clear.
When veal or fowls are added they are
more delicate In color and favor, and when
veal and chicken are used a very clear
white stock IS obtained.
Bouillon and consomme are made In sim
ilar manner 10 soup stock, but the turnips
and carrots are left out. and they are
materials. The different consumes are
named from the nature of the materials
royal. which is made from light bro IN
stock, with squares Of egg custard ad,.ei
just besore serving. or consomme vermi- |
CELL. a clear soup with vermicelli. the
latter boiled In salted water and added II
soup just before sendin. to the table. |
Knowing how to make the soup basis. or |
stock. you can have a hundred different |
varieties. /
No matter how perfect the soup may be.
II must be served either very hot, or very !
cold. as a lukewarm soup is insipid and
unpalatable. |
Long cooking inparts a rich color: burnt
sugar OF caramel gives rich brown, but /
must be used sparingly. as it will sweeten.
Grated carrots give amber color, tomatoes |
red. and spinach bruised in a mortar gives
a prgpn 4inT Tho sFiFA ma 10 Ca.,.,,. 7
through a cloth and added to the soup. /!
This color is usually added to mock tur-
ns SOUP apa r LEE SPIES scsd are a5d cloves: alis9ice;
are much used. Thyme. sweet marjoram.
mint. parsley. tarragon, sweet basil and bay
leaves are the best herbs. Some like d little
sage in game soups. But all these must
be used sparinEly.
Specimen menus:
TUESDAY.
BREAKFAST.
Fruit. /
Dried Smoked Beef in Cream.
Stuffed Potatoes.
Baking Powder Biscuit Coffee.
Fried Oysters. |
Cahbase and Celery Mayonnaise.
Fruit. Plain Cake.
DINNER.
Chicken Broth with Vermicelli.
Boiled Fowl. Egg Sauce. Boiled Rice.
Stewed onions. Steamed Sweet Potatoes. |
Chocolate Pudding.
Coffee. !
WEDNESDAY. 4
BREAKFAST. |
Cereal. Stewed Figs. Cream. /
Einnan Haddie in Cream. |
flashed Brown Potatoes. |
Corn PreaG. Coffee. /,
Veal Curry. Steamed Rice. |
Apple Rolly-Poly. |
Cereal Coffee. |
y |
Cabbage Soup. |
Smothered Beef. Mashed Potatoes.
Stewed Turnips. Buttered Beeta |
Lettuce Salad. |
Fairy Pudding.
Coffee. >