The Washington times., 1927-02-28

In preparing soup stock any ordl-
nary pot or kettle can be used, but
every kitchen should be provided
with a stock pot. BY the use Of
such pot two or three Ntimes q
week, scraps may be saved and q
supply Of stock made and kept on
hand, fom this stock a variety OF
soups and sauces can be prepared
at any time with very little trouble.
The albumen OF all meats il
curdled and hardened by being put
into boiling water, but il dissolved
and extracted by cold water, When
meat Is put into vessel Of cold
water, put over the fire and soak
until the water reaches the boiling
temperature, and is afterward per
mitted to simmer gently. all iti
| Juices are extracted and mingled
with the water so perfectly that tht
flavor of the stock is much finer
than when boiled rapidly.
1t is customary to carefully re
move all the scum that rises to the
surface when preparing soup stock,
but there is no necessity for doing
so, as this scum is merely albumen
or meat-juice coagulated by the in.
creasing temperature of the water.
If permitted to remain after the
water reaches the boiling point II
will shortly become incorporated
with the stock and increase the nu.
tritive value. It's removal is not
therefore, recommended.
The human palate not only Graves
distinctive flavors, but soon tires of
the same flavor or the same com.
bination Of flavors, so two Of the
most important things to remember
in soup.making are these:
First-To render q soup most at
tractive and palatable its distinctive
flavor and individuality must be
preserved.
Second-Each kind of soup should
be distinct in character from every
other kind Of soup.
Soups may be divided into two
classes, namely:
a. Soups with stock; co soups
without stock.
Soups with stock have, for their
basis, beef, veal, mutton, fishes,
poultry, or game, separately or in
combination. These are classified as;
Bouillon-Made from lean beef,
delicately seasoned, and usually
cleared. Exception, clam bouillon.
Brown Soup Stock-Made from
beef two.thirds lean meat, and re-
mainder bone and fat), lightly sea-
soned with vegetables, spices, and
sweet herbs.
White Soup Stock-Made from
chicken or veal. with delicate sea.
Sonings.
Consomme-Usually made from
two or three kinds of meat (beef,
veal and fowl, lightly seasoned
with vegetables, spices, and sweet
herbs. Served clear or with gar
nish.
Lamb stock-Delicately seasoned.
Is served as mutton broth.
Soups without stock are CLASH
fled as:
Cream Soups-Made OF vegetables
or fish, with milk and seasoningS.
Always thickened.
Purees-Made from vegetables or
fish, forced through a strainer and
pulp retained in soup, milk and
seasenings, generally thicker than
cream soup.
Enthusiastically made from
shell fish, milk and seasonings, and
served with fish diced. They may
be made of meat or vegetables
with dice of same.
The following is q list Of soup
accomplishments and garnishes:
Crisp Crackers-Spread with but.
ter and delicately crisped in the
oven.
Imperial Sticks Strips Of but
tered bread toasted In the oven.
Souffled Crackers -Crac ker s
soaked in ice water and baked un.
til puffed and brown.
Popped corn.
Pulled bread.
Bread sticks or toasted bread
triangles.
Parmesan cheese sticks.
Croutons-Small cubes Of bread
toasted in oven or fried in deep
fat.
Egg Custard-Cut into fancy
shapes.
Sponge dumplings.
Noodles.
Black Bean Soup
/ pint black beans.
quarts cold water.
2 tablespoons chopped onion.
2 stalks celery or celery root.
2 teaspoons salt.
" teaspoon pepper.
3 tablespoons butter.
hard-boiled eggs.
lemon.
2 tablespoons flour.
Soak beans over night; drain and
add cold water. Fry the. onions In
the butter until light brown, put In
with the beans and water, add celery.
Cook slowly until the beans are soft,
three or four hours, add more boiling
water as it boils away; rub through
strainer, add the seasonings and
reheat. Heat the remaining butter