Los Angeles herald., 1909-12-26
SOUPS

q limited income. However, they can
not be advised for a steady diet, ana as
a dish soup is only satisfactory wnen
light meal is allowed. If hearty diet
is necessary, something more supstan-
tial must be given at some time during
the day. Soups afford an opportunity
for using I'D scraps and small portions
from the table, and can be made most
palatable. The cream soups are nour-
ishing on account of the milk which
forms their chief ingredient.
Different vegetables make delicious
soups. Cereals make good broth; corn
meal, rice, barley or any other cereal
is suitable for use. Cook the cereal a
long time before adding hot milk and
salt. The old-time supper of mush
and milk or bread and milk had much
to recommend 1t besides its cheapness
SOUP STOCK-There are two kinds
of soup stock, the brown, made from
beef. and the white, made from chicken
or veal. Into the making of either
kind go meat. bones. bone marrow and
a little fat. To the brown stock may
be added any sort of meat or bone ex-
cept mutton fat, which gives a strong
flavor to which some people object
This sort of soup making becomes, as
you can see, economical, for IL is one
of the few ways of using all waste
parts of steaks and roasts. Besides, all
meat and a good soup obtained which
all may enjoy for dinner.
If you must buy the meat to start
your stock pot, buy q shinbone and be
sure to have the butcher crack the
bone. Wipe the meat carefully with
a wet cloth; too much washing washes
off the juices. Cut the meat into small
pieces and extract from the bone the
marrow, which is an essential part of
Lob ttf
into the soup kettle with cold water
and let IL heat slowly. Rapid boiling
hardens the outside of the meat and
keeps the juices within. When roast
ing or broiling meat we desire to keep
the juices, so we use very hot fire;
but in soup stock we want the juices,
so we let them all escape.
Some people cook their vegetables
with the meat in the preparation of
stock; others prefer to put vegetables
in when cooking ii for the table. This
is true also with spices. II you wish
to cook the spices with the meat, use
q sprig of parsley, few whole cloves,
a small portion of mace; or II you
prefer the sweet herbs for fiavoring,
tie in a small bag sage, savory, thyme
and bay leaf and boil in the soup
stock.
When the stock is thoroughly cooked
strain through a colander over which
YOU have placed cheese cloth strain
er. Strain into the lar In which you
wish to keep your stock. Set the jar
away until the stock has cooled and
you will find that you have a rich
Jelly with some fat on the top. Skim
off the fat and you have a stock
ready for the preparation of number
of soups which go under various
names. White stock is prepared in
similar way. For both kinds use
about two quarts of water to two
pounds of meat. 1t may sound like
long process, but you are preparing
something which in cool weather lasts
a long time and is excellent to have
on hand when you desire to get din
ner in a hurry.
The Stock Pot
The stock pot should be earthen ana
scrupulously clean. Bits of under
done meats, scraps of ham, bones from
roasts, boiling pieces and broiled
meats may go into the stock jar
Vegetables cannot be thrown in as
they might sour. But a few spoon
fuls of stewed tomatoes, canned corn'
beans. or peas can be added to the
stock on the day 1t Is to be USED.
Nothing need be thrown away A bit
of boiled rice, a cup of milk, an egg
can always be Joined judiciously TO
mint of stock and make a fine, de-
iIoioua SCUM Do not put any burned