New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-12-26
SOME WINTER SOUPS.
Cold Weather Dishes Appetizing and Whole
some

To make the best beef stock for winter soups
choose beef that has been fresh killed because the
juices be readily extracted from such
meat than from meat that has hung for a time.
Butchers generally hang their quarters OF beef by
the shank, that this part IS often too dry for
soup stock. Downtown markets, however. always
nave fresh shanks of beef on hand Use four
pounds Of meat split the bone. after removing all
the meat from 1t, take out the marrow and set ii
aside for soups. buildings and other purposes.
Wash the bone and meat. and put all on the fire
to simmer in three quarts Of sailed water. Boil
slowly and steadily all day; remove from the fire
toward night and let it stand overnight in ice
cold place The next morning skim off the grease
that has risen the top lift the meat. and
set it aside 10 be used in croquettes meat loaves
and other dainty dishes This meat is by means
useless. as many housekeepers seem to believe.
1t IS that the really nutritious qualities
Of the meat are never boiled out but remain in
the fbres. The stimulating qualities de-
sirabe in soups drawn into the stock. but not
the most nutrtive qualities. Let the stock stand
in a very cold place. do let it freeze. In
winter it will keep about a week
In the country beef stock is the best for all
binary SOUPS because shauks of beef always
De Obtained. Professional cooks consider veal
stock necessary for their best soups and sauces,
but veal is costly the country except in spring.
Beef stock is not gelatinOus veal stock. and
does not form a hard jelly. Beef stock has more
stimulating qualities than veal. and should be used
brown the soups or sauces which it is used and
makes them look richer and more savory than
soup made with beef stock, which boiling.
however long. will brown. Therefore, sauce or
soup, however rich, made of beef stock alone
should always be Drowned with caramel to make it
lock as rich it really is. Carames are sold for
| this purpose by grocers For elaborate soups and
| sauces it is well to have veal stock on hand
Properly made consomme, according to genuine
| French standards, differs from all other soups in
| being really a double stock" Instead of beef
boiled in water. it is beef and other meat boiled
| in veal stock.
To make veal stock what is known by pro-
fessionaI cooks as general stock take a knucke
Of veal weighing six pounds. and put it over the
fire in soup digester. in six quarts OF perfectly
cold water. Be that it is perfectly sweet and
/ fresh (as is easily tainted) and wipe 1t off
carefully Add two tabIespoonfuls OF salt. and II
desired any bones OF meat poultry that may be
on hand. only being careful that they perfectly
sound, the smallest bit Of tainted meat or bone
| would ruin the entire stock Let the stock come
slowly the boiling point. and when it has begun
/ to simmer skim IL and add a carrot and a half.
scraped and sliced. one turnip. large or two
| small onions and three well washed leeks, the
onion ana turni2 being peeled and sliced. Cut the
| fine roots off the leeks and also the green tops
/ using the stalks far they bleached. Add
! also two sprays Of celery and one parsley root,
The stock should only just simmer-that Is little
bubbles should rise after another over the side
in the centre of the kettle. Let it simmer in this
! way Tor SIX hours, slowly and steadily, ana at
! the end of this time remove il from the stove
! Put a Colander in the top Of a stone TAR holding
at least two three gallons. lay a coarse napkin
over the cOlander and the stock, dipperfui by
dipperfuls through this straIner- If there - any
COnsilerabl quantity of meat, as there sometimes
/ is, set il aside for veal loaf crOquettes but
/ throw away all the other debris strained from the
stock Set the strained stock in the coolest place
available until il is thoroughly chilled, being
/ full let Il freeze. When perfectly cold and
! not until then, ii and put II in the
1 cellar or cold store closet.
When il has stood twelve hours remove the slight
/ cake of grease the top and put il in the fat
pot. with the fat kept for frying fish. meat.
quettes and other dishes The stock will be found
to be a light jelly Of a whitish color but trans
parent, and II is not necessary that it should be
/ The amount of stock in this rule is sufficient to
/ furnish a weeks supply of and soups to
] family OF four persons, il one day in the week
/ soup that does not require veal stock be used;
/ that IS il Will make four quarts of consomme and
/ for sauces. It will keep week if set away
! IN very cold place. The cost is trifing
! sidering the amount OF soup it provides.
! Rules frequently given in cook books for
making this stock from the debris of the kitchen.
( bones and meat, but there is not sufficient waste
meat in any small family TO make enough nourish-
| ing stock for weekly use. Any scraps Of raw or
cooked meat or chicken had better be utilized in
crOquettes hashes or other rechauffeS. used for
salads Bones, however may be advantageousy
added to the stock pot though they cannot be de-
pended upon entirely.