New-York tribune., 1901-09-29
IN NAKLNG GOOD SOUPS.
CIOUS VARIETIES DAILY Is
LITTLE COMMON SENSE.

As surely oysters and apple sauce the bill of
fare indicate the season. surely the reappear
Of he soup kettle in the kitchen tells that
cool weather is at hand Notwithstanding the ira
dition that with the French housewife the
secret Of the soup kettle, any woman with common
sense and fair knowledge of cooking may make
this article of daily diet contribute only to the
pleasure and health of her family. but. in its varie
ties of ingredients and favoTngs may utilize IL
daily source of economy in the employment of
leftovers
Il any that knew how make
SO many kinds of soup you" said woman
to another not long ago, and the laughing reply
that she received this:
why, I make the soup twice,
because l happen to have exactly the same
ingredients in the same proportions second time.
Invariably the housewife who has reputation
for fine soups is the who supervises the food
left from each meal, and that no bone, unless
burned IN the broilng: scrap of meat the
least bit of gravy and not teaspoonful of veg
etabes wasted. All these she in her
soup kettle This, indeed, is the FrenchwOman's
secret. and she helps it with judcious season
ings.
Fresh meat will need to be purchased least
once a week for the soup stock. For the purpose d
piece of the shin of beef with the bone which
tains marrow; knuckle Of veal for additional gea-
tine and the cold meat and bones which have been
saved should all soak in cold water for half
hour or so, and then be brought very slowly to q
simmer. When the meat is cooked TO shreds and
the knuckles fall apart it is time remove the
kettle. Many persons season the stock while IL is
cooking, but this practice has It's disadvantages
In the first place vegetable juices will cause
sour much more readily: besides, ii has been
seasoned 1t is impossible to vary il decidedly.
Then, too in the daily scaldings stock, which
is necessary if the fat is removed from the top
much of the flavor is lost in steam. 1t is an
cellent plan fill stone crooks, each holding
enough for days supply to let the cake of
grease form upon them, and when they en-
tirely cold to cover them and place them in the
frigerator. Undsturbed, and in cool place. the
stock will keep for two weeks.
A level teaspoonful of salt and two three
whole peppers should be allowed for each quart of
the liquid and should be added about hour be-
fore the soup is removed from the fire When
vegetables be used for seasoning they should
be allowed cook longer than they would
naturally for any other purpose, overlooking
convenient in the preparation of and made
dishes, portion should be seasoned and saved for
! this purpose. In addition TO the herbs and usual
vegetables, such celery parsley, turnlp carrot.
/ onion, etc. a tablespoonful or two of the small
| peppers found in most of the stores will be
| thought Improvement by most people. Two or
but frowned upon by others. One housekeeper
| claims that her soup is always the best when she
has baked apple or two to add TO II. If brown
stock is wanted the meat and Vegetables are fried
| in butter before going into the soup kettle.
To clear soup stock take off all the fat when Il
! it is cold by running knife under the cake which
| cloth wrung OF hot water wipe of every par
ticIe that remains Mix together the juice and thin
| ly shaved rind OF small lemon with the white
| quart of the soup Beat these thoroughly and mix
| with the cold stock Place the mixture the
| fire and bring it to boil stirring it constantly