Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-27
In France This Is Just as
Much a Part of Everyday
Meals as Bread and But
ter
Fish Is Often Used in the
South to Make a Thick
Plree or Gumbo as Tasty
Variety
BY MRS. NJ. \. WILSON

fCopVrtoht, 1870. bv Mrs ". 4. Wilson. All
rights rcservedJ
DROPERLY made soup is wholesome
y and nutritious and it adds much to
the elegance of the dinner. For this
reason l wish that every housewife
might make it with success. Among
the many delicious SOUPS there are those
of the southern and creole style: many
Of these recipes came from old France.
Taken at the beginning of the meal.
soup stimulates the digestive tract and
prepares the stomach for the rest of the
meal.
Creole cooks in particular excel in
the preparation of soups and purees
which are made entirely from vegetables
and fish. They have preserved many
Of the old French customs. and among
them is the daily plate of soup.
In France soup enters largely into
the life of the people. A morning cup
of bouillon is served in the most eN-
elusive homes, while n plate of soup is
the essential portion of the peasantr7:
At dinner it is served in palace and
hovel alike While again 4 delicious
cup of cold bouillon, with tasty crackers.
helps 60 make the success Of the tea
soirees.
The southern creolcs have neglected
the morning cup of bouillon, but they
and dinner. And they have introduced
new concoction of their own called
gumbo.
The Making
They lay great stress upon two essen
tials for successful making of soup--
first. it must not go above the boiling
point just a gentle bubbling; second,
after once started no water should be
added.
Always start with cold water, with
out salt or seasoning. Heat slowly,
keeping the pot closely covered. The
protein. which is the chief constituent of
the meat. is drawn into the liquid
thus making it savory and nutritious.
Rapid boiling destroys the fine aroma
and volatile oils which escape in the
steam. Keep the scum off as fast as it
comes to the surface. remove it and
continue cooking until the meat drops
from the bones, which must then be
removed from the soup. Strain into
large eartheu bowl and set aside to
I, cool.
Remove the fat and return TO the
kettle to clarity; this is done by adding
the white and shell of egg. mixed in
half a cup of cold water, TO the soup.
Bring to q boil. cook for five minutes
and then set aside to settle. Strain
through napkin which is kept for this
purpose.
If this rule is carefully followed a
fine, clear stock will be the result, 1t
will be of a jellylike consistency and
will keep sweet and fresh for several
days in the hottest weather.
BOuilIOn
One pound of lean beet.
One pound of lean zeal
Three pounds of soup bones.
Tpo medium sized onions.
One carrot,
Fec celery leGveS
When the celery is cheap and pleuti
full, save the white and green leaves
and dry them in the oven. Put in q
clean mason jar for future use. Wash
the meat and proceed 70 make the
stock as previously stated When
ready, peel and dice the vegetables and
add to the broth. Cook one hour longer
The meat from the neck and portion Of
the shoulder are good to use. and only
meat of good quality should be used
for upon this and close observation tC
the above rules depends the success ot
the dish. The making of good soup is
Indeed an art.
Creole Soups
Rice
Too pittS of stock
Onc-hdf cup Of rice,
Wash and cook the rice in the stock
until tender. Then add one teaspoon OF
chopped parsley.
Giblet Soup
One set 0ibietS,
One hard boiled egg,
Tt0o cups of chicken broth,
One quart Of stock,
One onion,
One small carrot,
Ohe-haF turnip.
Juice of one lemon,
Bunch Of potherbS,
One tablespoon Of fouy
Chop the vegetables very fine, Their
slit the giblets, so that the Juice may
run out in the cooking, and put al
together in the soup kettle with season
ing. For stock, If there is none or
hand, use the raw or cold cooked meat
bones and add water. Use preferably
chicken bones. Let simmer for three
hours and then strain and mash thc