The Alaska citizen., 1911-04-10
Timely Hints for the | Housewife

IL must be understood that clear meat soups do not contain nourish ment. but when served warm they are stimulating and draw into the stom aCh the gastric SeCretiOns which pre- pare f for the heavy food which is to follow
 Clear meat soups are the best din. ner soups Soups containing milk thiCkcninE of butter and flour, rice etc. are nutritious. and make excel lent luncheon soups.
 How Clear Soup Should be Made.
 Clear soup Is made from shin of beef. or from beef and veal; the latter combination produces Consom- me Bouillon. also a clear soup, Is made from lean beef Stock is made from lean meat and bone in the proporti,n Il of one pound of meat to three-quarters of pound of bone Long, slow cooking Is necessary to draw out the eXtractiyeS and to dis solve tAe goIatine. The fibre of beef which holds large proportion of II punishment, is not soluble in Wa ter; the aIbumen is the only nutrient extracted. but in boiling this is coag, ulated ana strained out. and is lost to the soup. All bones left from roasts. steaks and the carcasses of poultry sh uld be used for stock once or twice a week. Crack the bones. put them in the bottom of a kettle. cut the meat into small bits, or chop it, and put it on top of the bones; cover with cold water in the proportion of one quart of water 10 half pound Cf meat and it's propor- tion of bone Bring quickly to the boiling point and skim. An ordinary shin of beef requires five quarts of water. while the leg from the hind quarter bt ing heavier, requires seven quarts Bring 10 boiling point, skim i; then push the kettle to the back of the stove where it will simmer at lS0' Fahrenheit for five hours.
 To save fuel, make the stock on ironing or baking days. To have good clear soup the cooking must be even ly dCne from beginning to end. It 1t boils rapidly for five minutes 1t is clouded; if it drops below the sim, mering point, 1S0' Fahrenheit, it is greasy. has a bad flavor, and will not solidify when cold. One hour before the stock is finished add the flavor lnSS all oIIltH "Itll IL "hoiS cloves stuck in. two bay leaves. a small carrot chopped fine, level tcaspoOnful of celery seed, tea spoonful of whole peppercorns, and a tablespoonful Cf salt. At the end of the cooking strain and stand it aside to cool. When cold remove the fat from the surface and 1t will be ready for use. Stock made in this way will keep for a week in winter and three or four days in summer; from it almost all clear soups are made.
 Consomme a Colbert.
 Drop poached eggs into hot con- somme just as you send it to the table.
 Consomm with Macaron.
 Put small bits of carefully cooked macaroni into hot consomme.
 Consomme la Royale.
 Beat the whites and yolk of two eggs un,'l well mixed Add four tablespoonfuls of consomme, two drops of onion juice, palatable seasoning of salt and pepper Put the mixture in a cup and stand 1t in hot water until the custard is set. Cut into blocks, and add to hot con somme at serving time.
 Soup Julienne.
 Add all kinds Of cooked green vegetables to hot consomme, and serve.
 German Consomme.
 Beat two eggs without separating until light; add six tablespoonfuls of farina slowly, and salt and pepper to taste; saute in olive oil or suet, int an5 6rnr, them in hot COnsomme at serving time.
 Grandmother's Soup.
 Put two level tablespoonfuls of but ter and two of flour in a saucepan; mix. Add a quart of consomme; stir until boiling. Add half teaspoon ful of salt. a saltspoonful of pepper and a teaspoonful of kitchen bou quet Beat an. egg without separat- ing until light; add half a cupful of grated bread; add this to the boil ing brown soup. Stir and boil fer a moment, and serve.
 Celery Bisque.
 Chop fine sufficient celery tops to make half a pint; put them in a saucepan with pint of water and simmer slowly for fifteen minutes; drain, press perfectly dry. Put this in double boiler; add a pint of milk, two level tablespoonfuls of but ter rubbed with two of flour; stir until thick and smooth, and add 25 oysters that have been drained and washed Cook until the gills curl, and serve at once.
 Mock Oyster Soup.
 Wash a quarter of pound Of salt codfish. simmer gently for 30 minutes with a quart of water, and six roots of salsify that have been scraped and cut into slices. Remove the codfsh; add pint of milk, a level teaspoonful of salt, salt spoonful of pepper and two level tablespoonfuls of butter rubbed with three of flour. Stir the mixture un- til it reaches the boiling point. and serve with oyster crackers.
 Cream of Corn Soup.
 Put can of corn, tablespoonful of grated onion, bay leaf, level teaspoonful of salt, quart of milk and a tablespoonful of pepper in a double boiler. Rub together two ta- blespoonfuls of butter and three of flour; add to the hot mixture, stir constantly until the water boils in the outside boiler; press through a col ander, reheat and serve with crou' tons.
 Vegetable Puree.
 Put two ounces of Suet in sauce pan. When hot add two tablespoon fuls of chopped carrots, chopped turnip, ha f a pint of celery chopped in blocks, one good-sized onion and half a teaspoonful of red pepper; c+ir over the fire until the yegeta