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

THE ART OF MAKING SOUP.
A Well Made Soup Promises a Good
Dinner.
Soups are broadly divided into four
classes. The clear soups, which in
clude bouillon, consomme and broths.
The thick soups, which have for their
base the clear soup or stock, boiled
down to unusual strength and thick.
ened; the purees and bisques, usually
made from vegetables cooked gently
until soft and rubbed through a PURGE
sieve into the soup. The bisques are,
properly, purees made with fish in
stead Of vegetables. The fourth class
includes the chowders, which are
compounds of vegetables, usually pota-
toes, with either fish, fowl or meat of
some kind, and milk, with thickening
added and seasoned to taste.
Soups Are inexpensive.
Soups are such an essential form of
diet, not particularly for the very
young and the aged, but for all classes
and conditions, and the materials
necessary for their preparation cost
so little that the knowledge of soup
making should be mastered by every
housekeeper The array of materials
called for in the list of soups rather
dismays the experienced cook and
misleads her in the belief that soups
are not only troublesome, but expen-
sive. A careful study of the nature of
the ingredients will show her that
the meat, which will cost the most of
all the materials, is the cheapest parts
Of meats. So when having to buy
meat expressly for this purpose the
cost will be very little in comparison
to the value obtained, for these so
called cheap pieces contain great
deal of nourishment. The muscular
parts and bone, unfit for other modes
of cooking, furnish the gelatinous sub
stance as well as strength.
The Stock Pot.
Whether the family be small or
large, there is generally enough ma
terial left over from meals and trim
ming from roasts and steaks to keep
up supply of stock without buying
much fresh material. OF course, clear
soups must be made of uncooked meat
and bone, but many delightful soups
may be made from bones, bits of meat
and vegetables that cannot be used
for anything else. See that the stock
pot or soup kettle is perfectly clean,
and after breakfast examine refrig-
orator and pantry and gather up all
available material, put into your soup
kettle with any soup left from dinner
of the night before. Just cover with
boiling water unless you are adding
uncooked pieces of meat and bone; but
for cooked materials boiling water is
best. Stand kettle where the contents
will simmer gently, adding more
water when required. Be careful to
trim off all fat from the meat, as it
imparts strong, greasy flavor, and
the long cooking makes the fat very
indigestible. A soup should never be
greasy, and grease does not enhance
the favor of cooking.
Why We Use Word Stock.
The use of this word seems NUS
ance to many, and misleads them as
to just what the proportion really is.
Stock comes from stician, to stick, and
means to store a supply of available
material for instant use at any time.
Therefore in soup stock we have the
juices of meats and all their soluble
parts in combination with vegetables,
condensed into strong, clear jelly,
ready to be made into the various
kinds Of soups with the addition of
many other substances, like egg, milk,
starchy preparations and the macaroni
pastes.
How Stock 10 Prepared.
While this process is very simple,
care and intelligence must be oh.
served to insure success. In the first
place absolute cleanliness must be oh.