The Washington bee., 1908-03-14
FOR PERFECT SOUP
IT MUST NEVER BE ALLOWED TO
BOIL HARD.
OId-Time Recipe fer One Kind That
Has Been Highly Praised-Dev-
lied Kidneys and Other Chat
ing Dish SpeciaIties.

In Goldsmith 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 aaG sCC, IsT..iS, and was
not too particular how he obtained
| them. In his old age he ate ortolans
and green peas ald drank gravy soup
when he could get it.
To make this soup tcle six pounds
of shin Of beef and a large knuckle Of
veal, 10 which 1rartity of meat allow
six quarts of boiling water If 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. enc turnip, a small head
Of celery. Cne blade Of mace. bunch
Of Sa-C~v boz ffve cInvoS. 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 off.
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 it settle. skim of
the fat as we'll as can be done now,
and then pass the soup through
cloth or stTainer Every particle of fat
can be taken off when quite cold.
Now carefully take off the clear soup
without moving the sediment that re.
mains. which should not be wasted
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 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 chaing dish with the butter and
| fry until IL begins to brown. Then
add the rice and a cup IF good soup
stock When the stock has been alb
soTbed and the rice seems tender but
| firm. stir in the salt, pepper and
! cheese. A little garlic is said to i'm
| prove the flavor of the risOttO, which
is an Italian dish.
Shrimps cooked with rice are appe-
tizing and easily prepared. Take half
a pint of fresh shTimps and pick them
| over carefully. Melt a large piece of
butter in the chatting dish. stir in half
| an onion chopped fine. add a 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 a few minutes. then'serve in
hot plates or on crisp slices of toast.