Akron daily Democrat. [volume] (Akron, Ohio) 1892-1902, 1902-02-08


OF the matter is in this confession.
The complainant Is the impracticable
one, for the contents of the Stock-pot
consists mainly of materials usually
thrown away in households where
soup Is rarely IL ever served. All meat
and vegetable trimmings and scraps
that are not otherwise available. All
water in which meats and vegetables
have been boiled, anything, in short,
which contains nutriment in either the
solid or liquid form.
In many kitchens the stock-pot
stands continually on the side of the
range and the contents are gradually
concentrated, thus producing true
meat or vegetable soup known as
stock, which may be used instead Of
water for great many preparations
beside soups.
This stock is not the "Pot-au-Feu," !"
the noted soup of the French. Though
ON much the same lines, the French
peasants standby is more elaborate
in detail. The "Pot-au-Feu'' Is some
what similar to our old-fashioned
boiled dinner of fresh salted beef; as
the meat in both cases Is intended to
be eaten Immediately after the soup,
which Is made from the water in
which the meat and vegetables were
boiled. In hotels and restaurants this
double purpose is carried out when
| boiled dinners are served, but, in mod
ern kitchens the value of the liquor
| in which the meat is cooked is not
taken into consideration and it is
thrown out, thus deprving the family
of a palatable and useful Introductory
to hearty and digestible dinner.
DIFFERENT KINDS OF SOUPS.
Housewives are somewhat bewild-
cred by the seemingly endless variety
Of soups given in various cook books.
This is not surprising when one does
not understand that the numerous ap-
pelations, which number at least five
hundred, are given to denote some
addition to the original soup or basis
and does not designate, in reality, n
distinct species. Any slight addition
to soup or variation in seasonings
and fiavorings is regarded as a suffi-
cient excuse to confer a new name
upon it.
Different kinds of soup are very
limited and may be summed up in the
following table given by Sir Henry
Thompson
A clear soup from ordinary beef,
veal, sometimes mutton and pork, in
the form Of ham and bacon, either in
the weak or broth form or consonIme.
A clear soup from fowl.
A clear soup from game.
A clear soup from fish proper, and
with shell fish, including the bisques
lie purees of cray-fish.
A clear soup from vegetables only,
comprising herbs, roots, grains and
farinaceous substances.
A soup may be thickened by the ad-
dition of gelatinous matters, by farm.
aceous substances, or by animal and
vegetable purees; thus a beef con-
somme may be enriched by puree of
fowl, or of potatoes and herbs or any
of the vegetables.
Cream of vegetable soups or purees
have their solid and liquid parts
held together by what is called the
binding" which prevents the heavier
substance from falling or settling to
the bottom. Flour or cornstarch and
butter mixed to a smooth paste and
in equal proportions, are the materials
employed for this purpose.
Meat and vegetables used in max
ing stock" are cut into small pieces
in order that the solvent properties of
the cold water may act more readily
and with more complete results in e1-
tracing the nutrient qualities of the
materials.
But when the meats or vegetables are
desired for serving whole, then suffi-
cient flavor and goodness must be
preserved in the materials to make
them palatable as we'll as nourishing
and the strength of the soup must be
sacrificed to this end. 1t can, how
ever, be enriched by the addition of
vegetable puree, rice, macaroni, etc, OF
set back on the range to await the ad-
ditions of other materials in the way
of trimmings and left-overs. This same
weak stock may be used for boiling
fowl and vegetables, thus giving a
higher boiling point than water, and