Norwich bulletin., 1916-01-08

Dear Editor and Members of the So-
 cial Corner: Of all the operations of
 cooking, none are more frequently neg
 lected or more important than the
 preparation of soups. Soups of all
 kinds are wholesome, and may be
 made very palatable, to say nothing of
 their economy a& an article of diet
 Soup is nutritious and healthful, as
 well as easy to. digest.
 The making of Soup is an easy and
 economical way of using waste pieces
 of meat. and the bony pieces that can-
 not we'll be utilized by other methods
 of cooking. The richest soups are
 made by boiling several kinds of meat together. Various spices. herbs, and vegetables may be used to season the soup. A teaspoon of vinegar added to
 beef soup improves it's flavor. A good
 rule Is to allow a quart of water, or
 little less, to a pound of meat. This
 makes a rich soup. By adding it- tie fresh meat with the odd bits that have been saved up. She soup will have In cold weather the remnants of
 meat may be covered up for several days and let stand. and when needed cook in cold water strain, and you have soup stock.
 Meats for Soup should always be put in cold water, and allowed to sim mer slowly for Several hours, in order | that the essence of the meat may be drawn out thoroughly. Two or three onions and one or two carrots cut | in small pieces and boiled are often
 added instead of f1oud. A teacup of | ripe tomatoes cut into thin slices al- 1 so makes a fine seasoning.
 Burnt brown sugar commonly called caramel, is sometimes useful to color soups brown. A handful of spin
 ach leaves. pounded and added to the soup five minutes before taking 1t up,
 will produce fine green color; pars-
 ley or green leaves of celery can be
 substituted.
 Potatoes if boiled in the soup are thought by some to render 1t unwhole- some, from the opinion that the water l in which potatoes have been cooked a part of every dinner, it is very easy
 to take few out Of the pot in which | they have been rolled by themselves, and. cut them up and add them to the soup just sbefore it goes to the table A fine amber color is obtained by adding finely grated carrots to the I,clear stock when 1t is free from scum. | Red is obtained by using red skin- ned, tomatoes from which the skin and seeds have been strained out. |, Only white vegetables should be
 added In. white soups, as chicken. Black beans make an excellent brown soup. The same color can be obtained by adding burnt sugar or
 browned flour to clear stock.
 The water in which vegetables have been cooked Is rich in mineral salts and flayorings. This Is known as vegetable stock and should be used whenever possible. t
 Water .in-which macaroni. rice. bar ley. etc. are cooked is rich in starch and sugar and should be, kept for soup. ! o,-S ls , little, cold water and some of the hot stock: beat again and pour in the soup while boiling: then beat the whole thoroughly rand long, allow 1t to boil up once, remove and strain. , Scpps are grouped into two kmain
 classes:. Soups made with meat stock and soups made without meat stock. Soups made with meat stock are as
 follows: 1ouiIIop-Made from lean beef. cIar- flied and seasoned. Exception, Clam Bouillon. f. sf @ E consomms--Made from more than
 one kind of meat, highly seasoned with herbs and vegetables, usually cleared. Brown Soup stock-Made- from lean
 beef drowned and highly seasoned. Soups made without stock are as follows: 4 .5 s.ss. Cream soup-Made of vegetables or nsh: with milk. and a small amount of cream and seasonings, always thick ened. :Pures-Made by adding the pulp of cooked vegetables to milk or cream.
 The milk is thickened with flour or i cornstarch in order to binds.th solid and liquid parts together. Puree is generally thicker than cream soup. l Stock is sometimes added. Hisque-Made from shell fish. milk,
 and seasonings. l' Winter Julisnns-one quart stock,