Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-10-15
IN MAKING GOOD SOUPS

AS surely as oysters and annie s,,,,e
on the bill of fare indicate tho sa,snr
so surely the reappearance of TN. SOM
kettle in the kitchen tolls that cool
Wcather Is at hand. Notwithstan din,
the tradition that with tho ErancS
housewife rests the secret of the SCUM
kettle, any woman with common sens
ana ialr knowledge of cooking NAV
make this article of daily def ron.
tribute not only to the pleasure and
health of her family. but. in liz varia-
lies OF ingredients and ilavorincs. NAV
utiilZe II as daily source Of economy
IN the employment of leftovers.
Il never saw any one that knew how
to make so many kinds of soup as YOU
said one woman to another not long
ago, and the laughing reply that she
received was this:
why. l never can make the Same
soup twice. because | never happen to
| nave exactly the same ingredients in
the same proportions second time"
invariably the housewife who has Il
reputation for fine SOUPS is the one
| who SupcrViSes the food left from each
| meal, and sees that no bone, unless
! burned in the broilinS; no scrap of
meat, not the least bit of gravy and
not u teaspoonful of vegetables are
| wasted. All these she uses in her SOUP
kettle. This, indeed. is the French
woman's secret. and she helpes it out
with judiCious seasonings.
Fresh meat will need to be pur-
| chased at least once week for the
soup stock. For the purpose a piece
of the shin of beef. with the bone which
contains marrow; Il knuckle of veal for
additional gelatine and the cold meat
and bones which have been saved
should all soak in cold water for half
an hour or so, and then pe brought
very slowly to a simmer. When the
| meat is cooked to shredS and the
| knuckleS fall apart il is time to re-
move the kettle Many persons season
the stock while il is cooking. but this
practice has its disadvantages. In the
! first pace. vegetable juices will cause
| il TO sour much more readily: be
sides. once il has been seasoned il is
! impossible to vary it 50 decidedly.
| Then. too. in the daily seedlings OF the
| stock. which is necessary if the fat is
| removed from the top, much Of the
| flavor is lost in steam. 1t is an eX-
Cellent plan to fill stone crooks. each
| holding enough for one days supply. to
| let the cake of grease form upon them.
| ana when they are entirely cold to COW
! er them and place them in the re-
frigerator. Undisturbed. and in a cool
place. the stock will keep for two
| weeks.
\ level teaSpoonful of salt and two
or three whole peppers should be al
lowed for each quart OF the liquid and
should be added about an hour before
| the soup IS removed from the fire.
| When vegetables are to be used for
| seasoning they should not be allowed
to cook longer than they would natur-
ally for any other purpose. as over
| cooking destroys their flavor. As
| favored stock is most convenient in the
+, preparation of graVies and made
| dishes portion should he seasoned
! and saved for this purpose. III ad-
| Git0n to the herbs and usual veg
etables. such as celery, parsley turnlp,
carrot. onion. etc. a tablespoonful or
two of the small peppers found now in
most of the stores will be thought an
Improvement by most people TWO or
| three cloves and whole allspice are
! liked by some. but are froWned upon
by others. one housekeeper claims
that her soup is always the best when
she has a baked apple or two to add To
it, If 4 brown stock is wanted the
meat ana vegetables are fried in butter
before going into the soup kettle.
To lear soup stock, take off all the
fat when it is cold by running knife
under the cake which will have formed
on the top. and then with cloth
Wruny out of hot water wipe off every
| particle that remains. Mix together
the juice and thinly shave rind of Il
! small lemon with the white and tn"
shell of an egg. allowing one to every
! quart Of the soup. Beat these
ihorouGIy and mix with the cold stock.
Place the mixture over the IRE ana
bring it to q boil, stirring it constantly
! Until it reaches that point. lheh
leave it to boil hard for ten minutes.
4 Draw the kettle to cooler part OF
the stove and turn in a cupful 81 c"ld
water Let it stand for iifteen
minutes Then wiring a cloth out OF
| hot water, place il over coIander
ana turn the liquid onto the napkin
through the finest kind of wire seive
Let the soup take its time to drain, and
on no account squeeze it, With TINS clear
soup there may he served yoiks OF nara
boiled eggs. delicate forcemeat balls
thin slices of lemon or parmesan
cheese
Potato balls for this, as we'll as Tor
other soups. are delicious 10 N'dhe
them. cream together two tablespoo'i-
fulls of butter and half tapiespooi-
full of cornstarch. Add by degrees tie
yolks of three eggs and four heaii"s
tablespoonfuls of grated coid polieu
potatoes. teaspoonful Of hneiy
chonped parsley and salt and white
pepper to taste. Then add the stifi'y
beaten whites Of the eggs. Make the
mixture into little balls. roll them III
-four and boil them in the soup OF III
salt water for about eight or nine
minutes.