Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-30
Soups and Stocks

was to dinner what an overture is to an
opera. The oysters that precede II just whet
the appetite and the soup begins TO satisfy
1t. Soups can be made so delicious that the
diner would be willing to partake OF them
alone and forego whatever might follow.
or IL unappetizing they will almost spoil
the best dinner ever cooked. There is one
cardinal rule for the serving OF soup. There
may be a dozen others. but If this is OBJ
served any lapse OF the others can be for
given. This great rule is-have 1t hot. There
Is nothing In the world more unattractive
or unappetizing on the table than cold soup
1t cannot be too hot, for when served in
the wide soup bowls 1t cools rapidly
Some persons seem to have idea that
soups are easily prepared and require very
little pains. but this is a great delusion. 1t
is really easier to cook piece of roast beef
than TO prepare good soup. OF course the
canned soups are a godsend to the busy
housewife living In a small fiat. She will
not be satisfied with them just as they
come from the can. for no fasti6fous cook
can heat up a ready made article without
adding some touches OF her own but with
more havorng. extra butter cream and
whatever suits heD fancy. she can put a
very appetizing soup on the table In a few
moments after having opened the can. The
following recipes are for housekeepers who
will take the time and trouble to prepare
their own soups. and they will be repaid
by doing 1t.
Stock which Is the foundation of all
soups. Is made OF any kind of meat boiled
down by long simmering II is better to
add the seasoning at the time OF making
the soup rather than when you prepare the
stock. and remember that the simmering
has tendency to make the meat salt
and the longer 1t cooks the stronger ii
gets. quickly made stock is prepared as
follows: Take one and half pounds OF
beef and quart of water. Boil for hall
an hour. Swimming the scum rises to
the top. Strain and put away for use. Beef
makes a brown stock and veal "A white
stock. Mutton and chicken can also he
used
Cream soups and purees are very popular
and appetzing. These can be prepared
from almost any vegetable by varying the
recipes little.
Cream of Celery.-Boil a firm head of
celery In pint of water for half an hour.
In another vessel have pint OF milk and
one small onion, also boiling. Mix table
spoon of flour in little cold milk and add
to the hot milk. Mash the celery in its
water and then add the hot milk Season
to taste with butter. pepper and salt Then
strain and serve at once. You may increase
the attractiveness of this soup by putting
whipped cream on top of each portion when
serving
Cream of Potato-Boil knuckle Of veal
in three quarts OF water with a few veg
etables TO taste. and ham bone for the
stock. Have two large Irish potatoes bo.led
and mashed: while they are stll hot add
to them cup of cream mixed with milk
Now put this into the stock pot and boil
strain into tureen and add some finely
chopped parsley.
Tomato Puree.-Peel and slice one quart
lar ~ TOW IsnI tlnr, IL
in a quart of water. After they have boil
ed littleannle add another quart Of cold
water. Wash half a cup of rice while the
tomatoes are boiling and mix ii with two
tablespoonfuls of butter and one of -four
until a paste is formed. When the toml-
toes boil again add this paste together
with pepper, salt. a pinch OF soda and a
pint Of milk Let Ii boil again and when
thick It is ready to serve. Whipped cream
is a good addition to this also
Vegetable Broth.-Thfs is easily prepared
and very appetizing. Slice two each of
potatoes. carrots, onions and turnips and
boil in a quart Of water Add more water
as this boils away. When the liquor is suf
ficiently favored with the vegetables add
a bunch of sweet herbs and simmer few
moments more. Then strain and add a
lump of butter and several tablespoonfuls
OF tomato catsup. Serve with croutons.
Spanish Soup-Take four Bermuda on
ions. chop them and fry in butter until
brown. Then add a little sugar. Put this
in the pot with two quarts of stock.
bay leaf and liberal amount of parsley
Let Ii boil little while. Then pour over
small pieces Of toast into a tureen and
serve.
Soup Without Meat.-Fry three or four
large onions In considerable butter. When
they are brown add some chopped celery,
over the fire until we'll mixed and then
add two quarts Of boiling milk and water
and several broken-up biscuits crusts OF
toast. Season and simmer for hour
Just before serving beat two eggs and stir
in. Then cook for about two minutes more
and pour into a tureen.
Fish Curry-This soup is so delicious
that it makes whole meal I'm itself. Take
four onions and fry In oil or butter. Add
six sliced tomatoes. parsley. thyme. bay
leaf. few cloves. a wineglass of white
wine four tablespoon uls OF curry powder
and four of flour. Stir well together and
then pour into three pints of veal stock
Boil for half an hour and then add the fish
in pieces which have been carefully boned
Remove the herbs and add few fried
crusts of bread. Then serve.
Corn Soup.-Take a quart of corn cut
fresh from the cob and boil in three pints
of water until tender. Mix a tablespoonful
OF flour and two of butter to a rich paste
stir into the soup and boil fifteen minutes
more. II a very thick soup is desired add
cream to taste. Then beat up an egg boil
minute or two more and serve. This
may be strained or not according to taste.
Cream OF Chestnut Soup.-Take three
pounds OF French horse chestnuts. shell
them and fry lightly In butter a me-
dunn fire. Save handful of whole nuts
and put the others into two quarts of white
stock and boil for half an hour. Then mash
the nuts to a paste. add little more stock,
a lump OF butter, pepper and salt and
pint of cream. When this is smooth add
the whole nuts and serve at once.
Mulligatawney Soup.-Have two rabbits
cut in pieces: fry them in a quarter of a
pound of butter with some sliced onions
When done put into three pints OF clear
stock and boil for hour. Strain the
liquor and mash the onions through a sieve,
add more broth and boil for another hour
Make a smooth paste OF -four and butter
and add this: when well mixed put in the
Juice OF a lemon and simmer a while longer.
Then serve.
Good Broth.-Put a good-sized piece of
beef a knuckle of veal and some chicken
bones into a pot with water to cover and
boil slowly. When done add some cut-up
celery. onions. carrots few cloves and a
bay leaf. Simmer for an hour longer
Then season and serve.