Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1910-06-03

I know that will surprise many and
may offend some in stating that only
about one-fourth OF the stun we call
SOUP Is fit 20 be eaten To dash piece
OF meat in a pot OF water and let II boil
ftiriousIy an hour with a few vegetables
in il Is not the way To make soup. and 10
my mind. and palate. there should he a
law. a hard and fast rule that no cab
nage is in the mixture The flavor of
cabbage is right and proper when 1t is
cabbage one is eating; but il is too strong
10 add 10 a soup pot.
Put the meat on i'm cold water and
never allow II to stop simmering from
the time IL starts until the soup is done.
Stock can be made from the cheaper
cuts of meats. and in large families tho
accumulated odds and ends such as small
pieces OF roast beef. steak trimmings.
chop bones. carcasses Of chicken. turkey
or duck small quantities of gravy. i'm
fact all the trimmings and left-Overs not
suitable for other made dishes can be
used for the soup kettle
+ In serving soup remember that a hot
thin soup should be served with hearty
meal and a thick heavy soup should be
served with a more simple one
A piece OF beef from the middle cut of
the shin is the best and most economical
soup meat To make perfect soup stock
third OF bone and fat. The bones and fat
are necessary.
II one has ice it is easy to keep stock
on hand all summer, and a delicate soup
Is far preferable. in warm weather, TO
heavy meats. TO say nothing OF the diff
ference in expense. Many left-Overs can
be used to advantage by adding soup
stock Fresh gravy can be made every
day whether the meat is warmed over or
not IL one has the stock to add
To make brown soup stock allow one
pound Of meat. bone and fat combined
for each two cups OF water. Take a
sharp knife and remove the meat from
the bones. cutting il into small pieces
Remove the marrow from the bones and
place II in hot frying pam When IL is
hot put in half OF the meat and brown
Il on all sides Now place the bones.
raw meat and cooked meat into the soup
kettle and let stand for an hour. Place
the kettle on the FIRE and bring it slowly
70 the boiling point. When it is boiling
remove the skum. reduce the heat and
simmer for five hours Then add SAL
and pepper TO taste and also One-half q
cup each OF chopped onion, celery. turnin
and carrot. four sprigs OF parsley, two Of
thyme four pepper cOrns and four whole
cloves Cook one hour longer. strain into
a shallow bowl and cool as quickly as
possible. When cold remove the fat from
the surface OF the stock
To clear this stock place il in a sauce
pan and add one egg white and shell for
each quart OF soup TO be cleared Beat
the egg white and crush the shell be-
fore adding. Place the sauce pan on the
FIRE and stir and boil for three minutes
Reduce the heat and simmer for Is min
utes Strain through several thicknesses
Of cheese cloth.
The word stock means stored and soup
stock is stored nutriment ready for use
This brown stock il properly made re-
auires no extra colOring as il is Of clear
sparkling dark yellow color when fin
ished-
WHITE SOUP STOCK
white soup stock is made by using two
ar more meats in combination. Veal and
an old fowl: or veal. beef. and small
quantity OF lean. fresh pork: or veal, beef
sweet breads. and a small quantity OF
beef are all excellent combinations Lamb
Is usually used alone in making mutton
broth. The stock resulting from boiling
fresh tongue and even that from corned
beef can be used in making excellent
-rl,i.e stock Coed standard white stock
Is made as follows:
In a large soup kettle place four
po-nd veal knuCkle cut into small pieces,
ne pound OF lean beef cut into small
,,yeces and four quarts OF cold water;
place the kettle on the fire and bring
slowly to the boiling point. then reduce
tie heat 10 the simmeTing point, and
crok for four hours. taking care to have
the kettle tightly covered and TO see that
the soup never ceases simmering- At the
end Of four hours add one onion chopped;
one carrot. sliced; two stalks of celery,