New-York tribune., 1901-10-30
A TALK ON SOUPS.
THEIR RELATIVE VALUES. AND HOW
TO MAKE THEM-DIFFERENT
EFFECTS IN COOKING

ishrnent in its most concentrated FORM said Miss
Helen Louise Johnson. in lecture the Brooklyn
Institute last week While I would not say feed
a child on sugar. yet a lump OF sugar contains
more real nourishment than cup OF bouiIon. This
applies TO the soups cleared by the white Of an
egg and strained to remove all the sediment and
thick portion. which contain the real uourishrnent
or 10 soups where bones. containing gelatine. are
not used"
The speaker explained that the use bouillon for
invalids does not indicate II is especially
ishing In sickness bouillon and similar beverages
are administered 10 the tissue that is burned
away by the fever which almost always attends
serious Illness This form OF nourishment, like
alcohol. is termed tissue saver" and supplies
only enough nourtshment 70 keep up the strength
OF the patient. without requiring much work from
the digestion. which is always impaired by illness
Broths. purees and other thick soups are highly
h0urlshing the speaker said, but clear soups, when
served as the first course Of dinner are OF value
only because they supply warmth and start the
digestive juices into action
TO PREPARE BOUILLON.
The lecturer prepared before her audience some
oouilon which she said had received the necessary
time IN simmering before being brought the
lecture This was made as follows: For TWO
pounds OF beef take two tablespoonfuIs OF butter.
anc Drown the butter with slices OF onion.
Nhen the onion has become delicately tinted add
the meat cut in small pieces. The object cutting
up the meat is 10 allow = much Of the meat as
PCSslD'e 10 De exposed 70 the action Of the water
which is added later. Brown the meat slightly in
cover
quart OF cold soft water and add a small bay leaf
spFis or parsley and piece Of celery Cover
the whole closely, and let simmer for two hours
Al the end OF that time strain carefully and return
me soup 70 the IRE Crush egg shell and put It
N one cup OF cold water. Add this 10 the soup and
ie' Il come 10 boil then strain carefully through
eHeesec4oth Keep the soup covered while cooking.
as the steam carries of the havors
When serving. add 10 each plate Of soup tea
epoohIu4 or sherry, one slice Of lemon and enough
t-s MoLees'eTshiFe sauce to add the peppery favor
+'''-' 'Ile use or that condiment. For nourish-
ING soup stock the shin bone should be obtained
me proportion Of meat on the shin b,na is greater
than on the hind leg and. although the shin bone
may oe ordered from the butcher he will NOT as a
-ie, Selu II, because the demand for it by expert
eN~e- 1O-sekeepers who know the value OF certain
parts IS greater than the supply For rich soun
SOCK allow one quart OF water 10 every pound OF
anu oohe- The bone supplies the gelatlne
Hs average weight Of a shin bone is five pounds
soup stock when sufficiently rich should soIfdisv
into Jelly when cold
"e nave IN meat i've prtncipIes-dbrin. fat. GEL
80 a-ouH'en and osmazone," continued Miss
94' IN speaking OF the richer soups and in
ii-"A'g soup stock II is object as Far as rosst
De TO draw out those five principles into TIE .,o-
WIN winch We cover the meat Because n,Aa, is
At7HsFe II Is most necessary that We should
-- 10 COOK II 80 that may get from II all
possible nourtshment especially as the rror.is ma,
- Il @-IoFos plays so large part in the economy
OF the system Proteids may be found n othe-
1ooUs IMAM meat. for the white of egg milk and
'te1 -OOts contain y. but the largest quantity Is
round In lean meat We call the proteids the flesh
o1loeTs in order 10 make their functions clear and
dlstinguishahe from those OF the fats and otis
"Alch We call the Fat makers. and the carbo-hy-
crates the work producers. For while the starches
ana sugars under which names the housekeeper Is
familiar with the carbon -hydrates do furnish ,at
ior the tissues their function is that of fur
warm and the strength With i bieh 70 % Keep US
tMoTh 1f the three great classes Of organic foods
abuse R cooking natural Tssuit IS hs fr6aes ei
COOKING GRAIN FOODS
Referring to the many preparations OF wheat and
other grains put on the market as quickly nre-
pared breakfast foods the lecturer stated MAJ All
the directions saying Cook for ten minutes or
Cook for twenty minutes are misleading and
harmful. as Il would not be possible 10 cook such
starchy foods sufficiently in that time All grain
FOODS should be cooked slowly and thoroughly
Young vegetables. TOO. are as a rule insunciently
cooked while the quick. violent boiling Of potatoes
sPoits their favor and lessons the nourishnent
they might contain y slowly and thoroughly
Cornstarch is a valuable food. said Miss John
son, put many people do not FOR II because
y y seldom gets al the cooking required TO remove
ject 70 eornstarch puddings and other nourishing
rIepaIaIons because they can detect the favor OF
flavor OF cornstarch may be disguised BY suffcient
in Eheh The use OF could o's Rat m eee3s9 81 Ta
pudding had the following ingredients: one pint OF
mix. three tahlespoonfuls OF sugar two large
oiespoonfuls OF Cornstarch. the whites OF three
q teasPoonfal Of salt scaid i the Git0i5 milk in
double boiler add the sugar and stir until dis
70 Iorr1 a thick. creamy mixture. and add IL 20
% hour stirring it occasionally Beat the whites
OF the eggs 70 str froth. adding little be-
1 eornst@rch and let Il cook three minutes more,
vanilla and put in a bowl 10 get partially cooled
When the pudding begins set stir in one-half OF
can OF cherries. or any other fruit and pour
into mould which has been wet with cold water
When ready 10 serve turn the pudding out on a
plate, heap the remaining fruit IN the centre pro-
Flded the mould used Is IN the form OF ring. and
serve with whipped cream or fruit syrup poured
II fruit syrup Is TO be used for the sauce that
which comes in any OF fruit will be sufficiently
thick II II IS boiled until the quantity IS reduced
Cream sauces should always be made with -four.
OF the audience Cornstarch requires so long
time 70 become thoroughly cooked that II not
is that milk should be boiled because OF It's
astrtngent effect upon the system. This IL ndi-
whom they desire 10 administer an astrngent
hai - cooking was question propounded
The everyday process is so familiar that We are
speaker. And when such a question is asked We
either receive reply at all the vague one,
or pre5aring food FOR the rogrishment Of the
human body. and cooking is the process by which
II is done Why cook is Of great importance;
and the reason We DO so is 10 develop havors and
70 make food more digestible The apples. tomato.
pear ana Crane are unsuitable Tor food until they
have rpened in the sun-a cooking process A raw
potato certainly has temptation for the civilized
palate, although green apple which IL certainly
raw, seems 70 appeal 20 some. Prehistoric man may
did not except tines-but the history Of civiza-
is the tale of the kitchen stove Commissioner
ZION concretely stated means the struggle for A
higher standard OF living. In this food has large
food in proportion 10 what he earns than the man
who earns more money "
The importance Of using soft for cooking
food was also dTelt upon al length