The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1914-12-05

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six-pound shin of beef, knuckle of
veal or an old fowl, and scant quart
of cold soft water to each pound of
meat and bone. Wipe the meat we'll
with damp cloth, cut from the bones
in rather small pieces. Have bones
we'll cracked and marrow taken out,
as this gives a strong flavor to the
stock, and is better used for some
other purpose. First put the bones
in the soup kettle; then lay the meat
on top and cover with the water. Let
stand in a cold place until the water
is quite red, then bring slowly to boil
ing point; as soon as it reaches a
boil, draw to back of range; pour in a
cup of cold water and skim carefully.
Cover closely and allow to simmer for
five hours. Do not let it boil or it
will not be clear. Stick a dozen cloves
in two small onions, scrape two small
carrots, pare one turnip and add these
to the soup, with head of celery, two
small bay leaves and sprig of parsley
and simmer an hour longer. In sum-
mer it is better not to add the vege-
tables to the stock until making the
soup, as it. will spoil more quickly.
When stock is done, strain through a
sieve, season we'll with pepper and
salt, and put at once in a cool place,
or it will not become firm.
Clear White Soups.
The stock for these is made with
veal and chicken, and cooked as little
as possible. The long cooking gives
the color, especially to beef stocks.
Serving the Different Soups.
Bouillon is served plain. The con.
sommes clear, that is, without any
thickening substance or anything
boiled in them. But vermicelli
tapioca, poached eggs and vegetables
cut into fancy shapes are cooked sep.
arately and added to them just before
serving, and the name of this partic.
ular consomme is derived from what.
ever is served with it in this way
Soups must be served very hot or very
cold, as lukewarm soups are abomi.
nable. Soups must not be placed on
the table until guests are seated, and
should then be served from a tureen
either by the mistress or by the maid
from the side table.
coIoring Soups.
Caramel or burnt sugar can be used
to give the rich golden brown; but if
too much is added it will make the
soup sweet. Grated carrots give an
amber color, spinach cooked in lit
tie water and squeezed in cloth will
give green tinge. This is used to
color mock-turtle soup. Tomatoes give
red color.
The Seasonings.
Whole cloves, allspice, mace, celery
seed and curry powder, with salt and
pepper, are the seasonings; while the
best herbs are thyme, tarragon, sweet
marjoram, mint, parsley, sweet basil
bay leaves and for game soups little
sugar. Almost all vegetables can be
used in soups. The secret is in the
skilful use of all these materials.
DINNER
Cream of Turnip Soup
Fricassee Of Rabbit Peas
Mashed Potatoes
Caronell Sweet Potatoes
Apple and Celery Salad
Baked Pears Angel Food
RECIPES.
Below will be found few recipes
of dishes appearing in the foregoing
menus. The recipe of any dish not
given and requested will be published
in these columns as space will permit
under a heading of ANSWERS to In
quiries."
Ragout of Beef-Take six pounds Of
round of beef, cash and fill the cuts
with strips of fat salt pork; cut three
ripe tomatoes and three medium-sizeG
onions into saucepan, add eight cloves
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pepper corns. Then lay the beef or
this and pour over it half-cup of vine
gar. Cover very closely and place ir
the oven and bake slowly until tender
four or five hours. When half-done
add two level teaspoonfuls salt. Take
up the meat, strain on it the vege
tables and thicken the gravy.
Breakfast Codfish-Soak one cup Of
Goldfish one hour; remove bits of bone;
cover with cold water and let heal
slowly to boiling point; drain care
fully; add pint of milk and bring tt
scalding point. Add two level table
spoonfuls butter and level tablespoon
full flour rubbed together. Let boil up;
then add beaten egg and remove al
once from the fire. Serve on toast.
Potato Chowder-Pare and cut into
dice five medium-sized potatoes ant
throw into cold water; chop quarter
pound lean ham rather fine and mince
tablespoonful of parsley. Chop fine
a medium-sized onion. Fry the han
and onion a golden brown. Now put
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