The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-10-10

meat juices are extracted. but are suit
able to serve with a rich heuEy dihnei-
then roasted and the broths served from
THE PuREEs.
These form a group OF themselves. lIeS
are usually made from vegetAhles. "nlea
rubbed through fine sieve made for The
purpose These are made richer by tn9
must not stand long after being made.
Unless bound together with butter and
MAKING THE STOCK.
This is not at an dinicult and more
Keeper imaEiues, requiring only ordinary
care to have a supply Or clear SCUM stocE
all families, large or small. when soups
are always Included ia dinner menus
fresh materials FOR their SOUP stock. as
there are fewer left overs The process
begins by having every thing fcrupulons'F
clean. The meat and bones. IL uucookelt
must be fresh as possible and not huns
or in the least tainted. The usual pil-
portions are six pounds OF shin Of beef.
a knuCkle Of veal or an old FOWL. anu
rather less than quart % cold soft wa
meat must be carefully wiped with damp
cloth; then cut from the bones. The lntter
well cracked and marrow removed. as
this makes soup have strong flavor that
spoil 1t for delicate palates. and marrow
can be used for other purposes. Put the
bones in bottom of the stock pot. or SOUP
Kettle. law the meat ON top and cover with
the water. Let stand I'm cold place until
the water IS quite red. then put over a.
slow fire and bring gradually to boi bhlf
draw aside; throw I'm a cup OF cold wuters
s slSliln s'rs. ullss 80 80 a. LIN 3,,,, ,ff
for 1--WE hours. 1t must not boil or u Will
THE VEGETABLES.
Scrape and slice two small carrots. pare
and slice enc turnip; stick twelve whole
to the stock with two small bay leave
a sprig of parsley and small head OF cei-
ar inn HON
strain through sieve into large bowl
and set at once in a cold place. tn warm
days, Il Is better not 90 add the vegetable
until preparing it for the table, IT wlIl
can be cooked in little water as pos
sible. and added with the water 10 the
stock and all heated thoroughly together.
Season the stock with pepper and salt in
taste after stratning II first time. lf this
stock is carefully made Il VIII be perfect
CLEAR WHITE STOCK.
The beef stocks are rich brown IN color.
when veal or fowls are added they are
more delicate in color and flavor, ana
clear white stock IS obtained.
Bouillon and consomme are made in
turnips and carrots are left out and they
are served clear without any thickcnins
materials. The different cousommcs are
named from the nature Of the materials
added to the soup, such ms Conaomme o. D.
stock with squares or egg custard addcl
just before serving, or cOnsomme vcrmI-
latter boiled In salted water and added
to soup just before sending 10 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, II must be served either very hot or
very cold. a lukeWarm soup ia iualuld
and unpalatab Soup should never d.
served until guests are seated, and then
from the turcen either by the hostess ae
table or by the maid from side table This
insures its being hot Most large hotel
and restaurants have adopted tho sensible
plan OF serving soups to guests ln individ-
ual tureens. This plan might NOT -
practical. except in very small fumill d..
and where members OF the family are ir-
regular in coming TO the table The tu-
reens are silver OF plated metal ana To-
tain the heat a long time
MATERIALS USED IN SOUPS.
Almost all vegetable, cereals and tha
starchy preparations, such as farlua and
tapioca and the macaroni paatcH. aro
COLORs AND sEAsONINGs.
Long cooking imparts "a rich colors
burnt sugar or caramel gives rich brown
sWeeted. 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 adj
ded TO the soup This color ia uruuiir
added TO mock-turtlc soup. Tho spices
are cloves, allspce. mace and celery seed.
and curry powders are much used.
Thyme. sweet marioram, mint parsley.
arragOn, sweet basil aud bay lenFca arc
the best herbs. Some Ike a little sage ln
game soups. But all these must be u-ed
sparingly.