Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1908-04-09
FOR PERFECT SOUP
IT MUST NEVER BE ALLOWED TC
BOIL HARD.
oId-Time Recipe for Ono Kind That
Has Been Highly Pralsed-Dev-
lied Kidneys and Other Chat
ing Dish SpeciaIties.

In Goldsmith's amusing essay on
that imaginary character, Mr.. The.
Cibber, he speaks OF his fondness of
the good things Of this life He loved
good clothes and good living, and was
not too particular how he obtained
them. In his old age he ate ortolans
and green peas and drank gravy soup
when he could get it.
To make this soup take six pounds
OF shin of beef and large knuckle OF
veal, to which quantity of meat allow
six quarts OF boiling water. II any
trimmings of poultry can be had so
much the better. For the flavor there
must be two slices of lean ham of the
best quality. Further, have a quarter
OF a pound of butter, four carrots.
four onions, one turnip, a small head
of celery, one blade OF mace, a bunch
of savory herbs, five cloves, nine pep
per-corns; salt to taste and add three
good Jumps of sugar. Cut the meat
into pieces of three inches square, put
the butter into the soup boiler and
Slightly brown the meat, stirring up
the pieces from below with a wooden
spoon. Be very careful not to let them
burn in the least. When slightly
Drowned stir in the boiling water. and
as the scum rises at once take it of.
When no more scum is thrown up
put in the vegetables and spices. The
soup must now simmer gently for six
hours, and there should be no further
stirring up from the bottom. When
the six hours have passed remove It
from the stove, let 1t settle, skim off
the fat as well as can be done now,
and then pass the soup through
cloth or strainer. Every particle OF fat
can be taken Off when quite cold
Now carefully take off the clear soup
without moving the sediment that re.
but used for gravies for poultry.
The art of making good soup is in
never allowing It to boil hard. Flavor
ing is one essential, and If in making
this soup both be attended to all will
agree that Mr.. The Cibber was a man
OF good taste.
Deviled kidneys are prepared by
taking two fresh, firm lamb kidneys.
washing and skinning them, cutting
them open in the usual way and
fastening the sides back with tiny
skewers. Then take a lump of butter
and heat in a chatting dish until it is
very hot. Put in the kidneys. cook
them three or four minutes, turning
from side TO side. Then turn the slit
side up and put bit of butter in the
center of each, sprinkle over a little
salt, some paprika, mustard and
chopped parsley.
Risotto is made by using a quarter
pound of cooked rice, one small onion
finely chopped, butter some grated
cheese, pepper and salt: Put the onion
in the chatting dish with the butter and
fry until ii begins to brown. Then
add the rice and a cup of good soup
stock. When the stock has been alb
sorbed and the rice seems tender but
firm, stir in the salt, pepper and
cheese. A little garlic is said to i'm
prove the favor of the risotto, which
is an Italian dish.
Shrimps cooked with rice are appe-
thing and easily prepared Take half
pint of fresh shrimps and pick them
over carefully. Melt a large piece of
butter in the chatting dish, stir in half
an onion chopped fine, add half cup
of cold boiled rice, half a cup of sweet
cream, the shrimps, a tablespoonful of
tomato ketchup and let the whole cook
gently for few minutes, then serve in
hot plates or on crisp slices of toast.