,,in ,,preparation ,,by ,,mrs4 ,,emma ,p4 ,,ewing4 ,,bread ,,and ,,bread ,,making4 ,,salad ,,and ,,salad ,,making4 ,,devil ,,dainties ,,and ,,little ,,dishes4 ,cookery ,manuals4 ,,no4 #a4 ,,soup ,,and ,,soup ,,making4 ,,by ,,mrs4 ,,emma ,p4 ,,ewing1 ,author of 8,cooking and ,castle ,building10 and ,superintendent of the ,chicago ,training ,school of ,cookery4 ,,chicago ,,and ,,new ,,york3 ,,fairbanks1 ,,palmer ,,co4 #ahhb4 ,,copyright ,,by ,,fairbanks1 ,,palmer ,,co4 #ahhb4 ,,index4 ,,page4 ,,amber ,,soup #bj ,,asparagus ,,soup #be ,,beef ,,tea #ac ,,chicken ,,soup #ai ,,celery ,,soup #bj ,,corn ,,soup #be ,,croutons #cd ,,caramel #cc ,,dumplings #ce ,,force ,,meat ,,balls #cf ,,julienne ,,soup #ba ,,mulligatawny ,,soup #ai ,,mock ,,turtle #bg ,,noodles #ce ,,oyster ,,stew #cj ,,oyster ,,soup #cj ,,onion ,,soup #bc ,,pea ,,soup #bc ,,soup ,,stock #aj ,,stock ,,pot #i ,,save-,,all ,,soup #bh ,,tomato ,,soup #ba ,,vegetable ,,soup #bb ,,white ,,soup #bd ,,soup ,,and ,,soup ,,making4 ,,preliminary ,,remarks4 ,soup is so convenient1 economical and healthful1 that as an article of diet it ranks second in importance only to bread2 and soup making is justly entitled to a prominent place in the science of cookery4 ,a simple soup or broth of good quality1 delicately seasoned with salt and pepper1 or containing some of the grains1 or grain products1 is always acceptable1 and none of the more complex soups that can be readily secured by a judicious introduction of vegetables1 herbs and spices ever meet with popular disfavor4 ,there are enough scraps of cooked and uncooked meats1 trimmings of roasts1 steaks1 chops1 cutlets and so on in nearly every house to keep the family supplied with nutritious1 palatable soup1 with very little trouble and at only a slight expense for additional material4 ,and as the best dinner can generally be preceded with advantage by a light soup of some kind1 to an ordinary1 cold1 or 8picked-up0 family dinner1 a plate of soup is an invaluable adjunct1 and can be prepared in a few minutes in a kitchen where the value of the stock pot is recognized1 and the economy of good cooking understood4 ,soup scientifically prepared is easier of digestion than almost any other article of diet4 ,the solid matter which enters into its composition and would in the original form require several hours for digestion1 is so broken down in the process of preparation that it can be readily assimilated with very little expenditure of vital force2 and being absorbed by the stomach as soon as eaten1 goes immediately to nourish the system4 ,but soup to fulfill its true mission must be attractive in appearance1 agreeable in flavor and unmistakable in character4 ,it must not be a weak1 sloppy1 characterless compound1 nor a crude1 greasy1 inharmonious hodge-podge4 ,the defects of unsavory1 unpalatable1 indigestible soups may be concealed1 but can not be removed by the excessive use of salt1 pepper and other spices and condiments4 ,and in order that soup of any kind may legitimately aspire to high rank1 either as a nutritive or hygienic agent1 it must be skillfully prepared1 so as to please the eye and gratify the palate4 ,,how ,,to ,,make ,,soup ,,stock4 ,a ,,stock ,,pot4 ,any ordinary pot or kettle can be used for preparing stock1 but as a 8digester0 or stock pot is one of the most useful utensils known to the culinary art1 and can be obtained at almost any hardware store1 no kitchen should be without one4 ,the cook1 who is provided with a stock pot1 and habitually uses it two or three times a week1 can utilize all available scraps1 and generally has a supply of stock on hand from which an acceptable soup1 or delicious sauce can be improvised in a short time1 and with very little trouble4 ,the stock pot should not remain on the stove or range1 and fresh material be added from time to time to that which is partly or wholly cooked2 but whenever a quantity of scraps accumulate they should be carefully prepared and put to cook4 ,,soup ,,stock4 ,a great many soups are made without the previous preparation of a specially distinctive stock4 ,but stock has as legitimate an existence in soup making1 as ferment has in bread making2 and its recognition is quite essential to a perfect understanding of the subject4 ,stock is the base of soups4 ,it is the fluid foundation with which other materials are mixed1 and skillfully incorporated into soups1 that in modern bills of fare are bewilderingly designated potages1 purees1 and consommes4 ,soup stock1 in the strictest sense of the term1 is the fluid extract of meat or meat and bones1 and is of two kinds3--simple and compound4 ,,simple stock is the extract from a single kind of flesh1 fish or fowl4 ,,compound stock is the extract from two or more kinds of flesh1 fish or fowl mingled and cooked together1 or mixed together1 after being cooked separately4 ,,how ,,to ,,make ,,soup ,,stock4 ,to make stock1 meats of any kind cut in small pieces1 or meat and bones well cut and broken1 should be put in a pot in cold water slightly salted1 and the water heated very gradually until it reaches the boiling point1 after which it should be kept simmering gently for a longer or shorter time1 according to the nature and quantity of the material used1 and the consistency of the stock wanted4 ,when sufficiently cooked1 it should be removed from the fire1 strained into a jar or bowl1 and set in a cool place4 ,,quantity ,,of ,,water4 ,authorities differ somewhat in regard to the quantity of water that should be used in preparing stock and making soup4 ,if the simmering is to continue six or eight hours1 as some recommend1 a little more water is required than when it is to continue only half that length of time4 ,but as the correct proportions are about one quart of water to each pound of meat and bones1 it is absurd to use an additional quantity of water1 and waste time and material in reducing the stock to the proper consistency by evaporation4 ,,quantity ,,of ,,salt4 ,the principal object of using salted water in the preparation of stock1 is to facilitate the separation of the blood and slime from the meat4 ,the quantity of salt used should be regulated by the condition of the meat1 and in no case more than an ounce of salt to each gallon of water4 ,,removing ,,the ,,scum4 ,the blood and slime when thrown to the surface in the form of scum1 should be removed as rapidly as it rises4 ,if permitted to remain after the water reaches the boiling point1 it will be speedily incorporated with the stock1 and injure its appearance and flavor4 ,a little cold water poured into the pot the moment it boils1 will hasten the rising of the scum4 ,,soaking ,,and ,,simmering ,,the ,,meat4 ,the albumen of all meats1 like the albumen or white of eggs1 is curdled and hardened by heat1 but is readily soluble in cold water1 and mixes quietly with it2 and when meat is put to cook in cold water1 and soaked until the water reaches the boiling point1 and afterward permitted to only simmer1 all its juices are extracted1 and mingled with the liquid so perfectly as to greatly improve the flavor1 and add to the nutritive properties of the stock or soup4 ,,quality ,,of ,,the ,,meat4 ,the flavor of soup depends upon the quality of the materials of which it is made4 ,tough and coarse pieces of meat1 when the meat is of good quality1 make good soups and sauces1 and can be converted into stock advantageously1 as can also a great many rough1 refuse bits and scraps2 but it is very important that all meats of which stock is to be made1 should be cooked before they get tainted1 or stale2 in fact1 the fresher the meat1 the better will be the quality of the stock made from it4 ,,beef ,,tea4 ,especial care should be observed in regard to the freshness of the meat for beef tea1 which comes under the generic name of soup1 being merely a plain soup stock4 ,a cut from the round1 on account of its juiciness1 is preferable1 for beef tea4 ,in preparing it1 all skin and fat should be removed1 and the beef cut into small pieces4 ,it should then be covered with cold water1 and allowed to soak for several hours1 when the water should be brought slowly to the boiling point4 ,this tea is not so nutritious as stock simmered for two or three hours1 but is believed by physicians to exercise a special tonic and exhilarating influence upon the system independent of any directly nutritive quality it may possess4 ,,consistency ,,of ,,stock4 ,the consistency of stock depends greatly upon the material used1 and the length of time it is cooked4 ,bones contain a large quantity of gelatinous matter1 and when equal portions of meat and bones are used1 the stock1 when cold1 will be quite stiff and gelatinous2 and the longer it is allowed to simmer1 the more stiff and gelatinous it will become4 ,if meat alone is used1 or if the stock is cooked but a short time1 it will remain in liquid form4 ,,time ,,required ,,for ,,making ,,stock4 ,when meat and bones are well cut and broken up1 all their valuable qualities will by proper soaking and simmering be extracted in two or three hours2 and although longer cooking will render the stock thicker and more gelatinous1 it is not advisable to continue it a greater length of time1 as the nutrition of soup depends very little1 if at all1 upon the amount of gelatine it contains1 and its flavor is injured by too much cooking4 ,,straining1 ,,cooling ,,and ,,keeping ,,stock4 ,stock1 when sufficiently cooked1 should be carefully strained1 and unless wanted for immediate use should be set where it will cool as rapidly as possible4 ,the quicker it cools the finer will be its flavor1 and the greater the length of time it can be kept4 ,in cold weather stock will keep fresh and sweet for several days2 but in summer1 unless kept in a cold place1 it will be necessary for its preservation1 to put it over the fire and bring it to a boil1 or 8scald it0 every day4 ,,salting ,,stock4 ,after stock has been strained and while still warm1 all the salt that will be needed in the soups or sauces to be prepared from it1 can be added with advantage1 as it becomes thoroughly incorporated with the stock and aids in its preservation4 ,,cooking ,,vegetables ,,in ,,stock4 ,many cook books recommend putting vegetables into the stock pot with the meat and cooking them the same length of time4 ,but as vegetables that are cooked several hours with meat are apt to give the stock a rank taste1 and also to cause it to ferment in a short time in warm weather1 such a method is objectionable in making stock4 ,where economy is a prominent consideration1 or where the stock is to be used immediately in soup1 it is perhaps as well to simmer the meat and vegetables together a sufficient length of time to extract all their flavor and nutriment4 ,,classification ,,of ,,soups4 ,after the stock has been properly made there is comparatively little trouble attending the preparation of any kind of soup desired2 and it may be proceeded with at once1 by the addition of spices1 vegetables and other articles1 or may be postponed till another day1 and for another occasion4 ,the variety of soups is illimitable and can be increased almost indefinitely1 as it requires but a new combination of materials to entitle a soup to a distinctive name1 and as grotesque a one as its originator may choose to bestow upon it4 ,all soups1 however1 can be classified and arranged under five heads1 viz43 #a4 ,plain soup4 #b4 ,clear soup4 #c4 ,vegetable soup4 #d4 ,white soup4 #e4 ,mixed soup4 ,to one or the other of these divisions everything in the nature of soup belongs2 and a little intelligent thought will enable the cook to select the materials adapted to1 and appropriate for use in each division4 ,,flavor ,,and ,,color ,,of ,,soup4 ,the flavor of the solid material1 either animal or vegetable from which a soup takes its name1 should always predominate when the soup is served1 and only such spices should be added in its preparation as have a tendency to bring out1 and perfectly develop the flavor of the dominant article4 ,this proposition holds good1 and should be conformed to also1 in regard to the color2 so far1 at least1 as to prohibit the introduction of dark colored vegetables1 spices1 etc41 into light colored soups4 ,,removing ,,the ,,grease4 ,before using stock for soup1 the first thing to be done is to remove from it all superfluous grease4 ,when it is to be used without being permitted to cool1 a little cold water poured into it as soon as strained1 will cause the grease to rise to the surface so it can be skimmed off without difficulty4 ,if it is set aside till cold1 the grease will form in a cake on the top of the stock1 and can be taken off when convenient1 but1 as it excludes the air1 it is better to let it remain till the stock is needed4 ,,class ,,one4 ,,plain ,,soups4 ,plain soup1 in its strictest sense1 is either simple or compound stock seasoned with salt1 or with salt and pepper4 ,the addition of some of the grains or grain products1 generally improves the flavor and increases the nutritive value of any simple soup or broth1 but does not take it out of the category of plain soup4 ,prominent among1 and strikingly illustrative of this class of soups1 is ,,plain ,,chicken ,,soup4 ,the flesh of the fowl from which the stock is to be made1 should1 with the exception of the breast1 be cut into small pieces1 and the bones broken4 ,the breast1 with the skin as perfect as possible1 should be placed in the pot whole1 on top of the prepared material1 and removed as soon as tender4 ,to each quart of stock1 when strained and skimmed1 add an ounce of rice1 and let simmer three-quarters of an hour1 then add the breast of the chicken1 cut in dice1 a little minced parsley1 and salt and pepper to taste4 ,plain chicken soup is much improved if about a pound of round steak be cut up and cooked with the fowl4 ,to this soup add a pint of sweet cream1 thicken with flour1 and flavor highly with celery1 and the product will be a much admired white soup--cream of celery soup2--or if the celery and cream be omitted1 the addition of half a teaspoonful of curry powder will transform it into a choice ,mulligatawny soup4 ,,class ,,two4 ,,clear ,,soups4 ,clear soup is made from simple or compound stock1 by straining and clarifying4 ,it can be seasoned with salt1 pepper and other condiments1 or with salt and pepper alone4 ,in the preparation of clear soups1 herbs1 spices and vegetables are frequently cooked with the stock1 and strained out1 and the soup then clarified4 ,all soups that are made with a foundation of clarified stock1 or that have clear soup for a base1 can be thickened with arrow root1 corn starch and similar articles1 or flavored with various vegetables1 cereals1 etc41 without losing their distinctive name or character1 provided care be taken to use only such articles as will not injure the clearness of the soup4 ,as excellent illustrations of this class of soups take-- ,no4 #a4--;,,amber ,,soup4 ,put a gill each of sliced onion1 carrot1 turnip and parsnip1 fried to a delicate brown1 together with the bits of ham or bacon with which they were fried1 into a soup kettle2 add to them a sprig each of parsley and thyme1 half a bay leaf1 two cloves1 five pepper corns1 and cover with five quarts of plain or compound stock4 ,simmer gently for an hour1 strain1 remove the grease1 and clarify4 ,heat to boiling point1 season with salt and pepper1 add a tablespoonful of caramel and serve4 ,if properly made1 and carefully strained and clarified1 this soup will be as transparent as amber4 ,no4 #b4--,,tomato ,,soup4 ,to four quarts of clear soup1 add a quart of strained stewed tomato1 a teaspoonful of sugar1 a tablespoonful each of corn starch and butter stirred together1 and salt and pepper to taste4 ,boil a few minutes and serve4 ,no4 #c4--;,,julienne ,,soup4 ,to four quarts of clear soup1 add a gill each of carrot1 parsnip1 turnip1 celery1 string beans1 core of lettuce1 and a small onion1 cut into thin pieces about an inch in length1 and simmer gently until all the vegetables are tender4 ,season to taste with salt and pepper1 and ten or fifteen minutes before serving the soup1 put into it a few water cresses or some sorrel leaves4 ,if all the vegetables are not readily obtainable1 one or more of them can be omitted without serious detriment to either the flavor or title of the soup4 ,,class ,,three4 ,,vegetable ,,soups4 ,vegetable soup is made by cooking vegetables in either simple or compound stock2 or a special stock may be prepared by adding water or milk to the juice extracted from vegetables4 ,a vegetable soup may contain but a single vegetable2 or it may contain a variety of vegetables1 and be of any color desired4 ,the vegetables may be cooked a longer or shorter time1 and left in1 or strained out of the soup according to taste or fancy4 ,no4 #a4--,,plain ,,vegetable ,,soup4 ,to three quarts of stock add a gill each of sliced carrot1 turnip1 parsnip and onion1 and simmer gently till tender4 ,half an hour before serving1 add a stalk of celery cut in small pieces1 or two or three sprigs of parsley4 ,season with salt and pepper4 ,a number of plain vegetable soups quite different in character can be very readily compounded by using a greater or smaller variety of vegetables1 or by adapting the combination to the season and the appetite4 ,no4 #b4--,,onion ,,soup4 ,fry in an ounce of butter or clarified drippings1 till a light brown1 two or three large onions sliced thin2 then add two ounces of flour and stir till about the same color4 ,mix thoroughly with a pint of cold stock1 place over the fire in a soup kettle1 and when it comes to a boil pour in a quart of boiling milk into which three boiled potatoes1 mashed to a smooth paste have been stirred4 ,season with salt and pepper and serve hot4 ,water can be used instead of stock in this soup1 if more convenient1 and the soup still be delicious4 ,no4 #c4--;,,dried ,,pea ,,soup4 ,soak for several hours1 or over night1 a pint of dried peas in two quarts of cold water4 ,drain and put to cook in four quarts of cold water1 with a quarter of a pound of breakfast bacon or salt pork1 fried to a light brown4 ,as soon as the water boils skim carefully1 cover closely and let simmer gently three or four hours1 or until the peas are very tender4 ,strain and return the soup to the kettle1 add a teaspoonful of sugar1 two quarts of stock1 and1 when boiling1 a tablespoonful each of flour and butter4 ,season with salt and pepper1 and serve with toasted bread cut in dice4 ,pea soup can be made in this manner without the bacon or pork1 in which case it is advisable to use a cup of sweet cream instead of the butter1 and to season delicately with celery4 ,sweet corn is a very desirable mixture for pea soup1 and sugar may be dispensed with when it is used4 ,the addition of a little crushed spinach juice will convert this into a nice green pea soup4 ,if the spinach juice be omitted1 and a cup of dark rich gravy1 a spoonful of caramel1 and a flavoring of herbs and spices be substituted1 the entire character of the soup will be so changed that it must be transferred to the list of mixed soups4 ,,class ,,four4 ,,white ,,soups4 ,veal1 chicken1 fish1 oysters and other shell fish furnish the stock for most white soups1 and cream or milk enters largely into the composition of many of them4 ,one of the leading characteristics of white soups is the prohibition of everything that has a tendency to color2 hence1 comparatively few vegetables1 herbs and spices are legitimately permissible in their composition as seasoning and flavoring4 ,with certain restrictions1 however1 a greater number can occasionally be introduced with appropriateness1 and sometimes be given even a prominent place4 ,an illustration is furnished in ,no4 #a4--;,,cream ,,of ,,asparagus ,,soup4 ,cut off1 about an inch in length1 the points of two bunches of asparagus1 and simmer them gently until tender in water sufficient to cover them1 to which a teaspoonful of salt has been added4 ,boil the stalks of the asparagus twenty minutes in three pints of white stock or water1 then strain and thicken the liquid with a tablespoonful of flour1 let it boil two minutes1 and add a pint of sweet cream and the asparagus points with the water in which they were cooked4 ,season with salt and pepper1 and serve hot4 ,no4 #b4--;,,corn ,,soup4 ,a delicious white soup can be made by simmering a pint of sweet corn in a quart of white stock for fifteen minutes1 then adding a quart of boiling milk and a small piece of butter1 and seasoning with salt and pepper4 ,no4 #c4--;,a ,,rich ,,white ,,soup4 ,simmer for an hour in three quarts of white stock a gill each of white turnip1 onion and celery cut in small pieces1 together with a blade of mace4 ,strain1 thicken with two ounces of flour1 boil two minutes1 add half a pint of sweet cream and season with salt and pepper4 ,when about to boil stir in the well beaten yolks of three eggs1 and serve4 ,,class ,,five4 ,,mixed ,,soups4 ,delicacy in seasoning and flavoring is pre-eminently the distinguishing mark of a fine soup of any kind2 but to mix1 mingle and combine many different articles of food so as to produce a soup whose flavor is distinct from any single ingredient entering into its composition1 yet embodying the best qualities of each1 is the true criterion of merit in a mixed soup4 ,nearly all soups are in a certain sense mixed soups2 but plain1 clear1 vegetable and white soups1 have distinctive characteristics by which they can be recognized1 and their genuineness established1 while the individuality of a mixed soup must be evolved from the harmonious adjustment of seemingly discordant materials1 and depends in a great measure upon the good judgment1 discriminating taste and artistic skill of the person who prepares it4 ,an illustration of a mixed soup that can not be placed under any other division is ,no4 #a4--,,mock ,,turtle ,,soup4 ,ingredients3 ,a calf's head1 a beef soup bone1 five quarts cold water1 one onion1 one turnip1 one carrot1 one half stalk celery1 one half bunch parsley1 one bay leaf1 one lemon1 five cloves1 ten allspice1 ten pepper corns1 one fourth nutmeg1 two teaspoons of salt1 a little cayenne pepper1 two ounces butter1 one ounce flour--a glass of wine to each quart of soup4 ,put the head after removing the brains with the spices in the soup kettle1 and cover with three quarts of cold water to which half a teaspoonful of salt has been added4 ,when it boils skim carefully and let simmer four or five hours1 removing the meat as soon as tender4 ,strain and set aside till next day4 ,put the beef bone and vegetables in the soup kettle and cover with two quarts of cold water to which half a teaspoonful of salt has been added1 and simmer four hours1 removing the scum as it rises4 ,soak the brains in cold salt water an hour1 tie in a linen cloth and boil gently twenty minutes in salted water4 ,plunge an instant in cold water to render white and firm4 ,cook two ounces butter and one ounce of flour in a sauce pan till very brown4 ,put both soup stocks together in the kettle1 after all grease and settlings have been removed1 also the meat from the head cut in small dice1 and the yolks of a dozen hard boiled eggs1 and when it boils add the brains cut in small pieces4 ,put the lemon1 cut in thin slices1 in a heated tureen1 with a gill of wine for each quart of soup2 pour the boiling soup on them1 and serve4 ,no4 #b4--,,save-,,all ,,soup4 ,collect the scraps left from breakfast and dinner1 for instance1 a half pint of soup1 a gill of gravy1 a half pint of mashed turnip or potato1 a little macaroni cooked with cheese1 a sour baked apple or broiled chop or steak1 etc41 etc42 put them in the stock pot or soup kettle with sufficient cold water1 simmer for an hour1 removing any scum that rises1 then strain and set aside4 ,next day remove the grease1 put the soup to cook1 and when it boils1 season with salt and pepper1 and if it seems to need other seasoning add a pinch ,of thyme1 or celery seed1 or a teaspoonful of sugar4 ,it is sometimes well to put half a bay leaf and two or three cloves in the kettle with the scraps4 ,the flavorings and spices required in a mixed soup of this description depend greatly upon the nature of the scraps used4 ,if they are mostly light and delicate1 thyme1 mace1 celery1 or parsley can be added2 if dark and heavy1 cloves1 bay leaf1 sweet marjoram or a little ,worcestershire sauce1 or walnut or other catsup can be used more appropriately4 ,sometimes an ounce each of butter and flour cooked together in a saucepan till browned1 and then added to the soup1 give it the very thing it lacks2 or it may be that the flour stirred with a gill of cold sweet cream is what is needed to make it a perfect soup4 ,to select and harmonize the materials for a mixed soup is one of the best evidences of culinary capacity2 and the cook who can do this successfully1 is qualified to prepare a soup of the most complex as well as one of the simplest character1 without regard to its name or class4 ,,oyster ,,soups4 ,these all belong to the white soup class1 but they occupy so anomalous a position--an oyster soup being simply an oyster stew with additional liquid1 and a thickening of flour--that they deserve special mention4 ,,to ,,stew ,,oysters4--,no4 #a4 ,rinse a quart of oysters in cold water1 drain through a sieve4 ,put a piece of butter the size of an egg in a stew pan1 and when melted add a pint of milk and let it come to a boil2 add the oysters1 and the moment the edges curl remove from the fire2 season with salt and pepper4 ,serve with small crackers1 or on thin slices of buttered toast4 ,,to ,,stew ,,oysters4--,no4 #b4 ,pour a pint of cold water over a quart of oysters1 stir well and drain2 put the liquor in a stew pan greased with butter2 when it boils1 skim1 add the oysters1 season to taste with butter1 salt and pepper1 and cook and serve as in ,no4 #a4 ,in changing an oyster stew to a soup1 the thickening and extra liquid should be added and cooked before the oysters are put into it4 ,,potages1 ,,purees ,,and ,,consommes4 ,these are ,french terms used to designate different kinds of soups2 but they are applied so indiscriminately as to possess very little significance1 even for culinary adepts2 and the dividing line between a potage1 a puree1 a consomme1 and an ordinary soup1 is so imaginary as to be indistinct to plain every-day people4 ,but as a foreign or grotesque name does not detract from the quality of a good thing1 those who prefer to call a soup a potage1 a puree or a consomme1 can do so with impunity1 and not legally infringe on the domain of any professional cook4 ,,how ,,to ,,scald ,,soup4 ,to scald stock or soup properly1 it must be brought to the boiling point and thoroughly heated4 ,its liability to ferment and grow sour is only increased by merely re-warming it4 ,,when ,,to ,,add ,,flavoring4 ,vegetables when used merely to flavor soups should be simmered only long enough to extract their juices2 and aromatic spices1 orange and lemon juice1 and other liquid flavorings whose subtle essences are driven off by heat1 should be added barely a sufficient length of time before the soup is served1 for them to blend and harmonize with the other materials--in fact it is usually better to put them in the tureen and pour the soup over them just before it goes to the table4 ,,order ,,of ,,adding ,,vegetables4 ,where several kinds of vegetables are used in the preparation of a soup1 care should be taken to put those that require most cooking in the kettle first2 and1 if possible1 to limit the simmering of each kind to the time actually necessary to cook it tender4 ,,browning ,,vegetables4 ,breakfast bacon and ham give a peculiarly fine flavor to many soups1 and when they are used the vegetables added to such soups should be browned in the fryings of the meat2 but when neither bacon nor ham is used1 the vegetables should be browned in butter1 as in most cases they impart a richer flavor to the soup1 if nicely browned in a little grease before being added4 ,,vegetables1 ,,etc41 ,,adapted ,,to ,,soups4 ,while nearly all kinds of vegetables1 herbs1 spices and cereals can be appropriately used at pleasure in clear1 vegetable and mixed soups1 those specially adapted to white soups are3 cauliflower1 potato1 white turnip1 onion1 celery1 salsify1 cresses1 capers1 olives1 parsley1 thyme1 rice1 macaroni1 vermicelli1 tapioca1 sago1 mace1 and red and white pepper4 ,,to ,,clarify ,,soups4 ,to each gallon of soup add1 while cold1 the whites and shells of two eggs beaten with a little cold water1 simmer for fifteen minutes1 removing the scum as it rises1 and then strain through a flannel cloth or bag4 ,,caramel4 ,preparations for coloring and flavoring soups can be obtained at almost any grocery by those who wish to use them4 ,but caramel1 which is innocent and cheap1 is one of the best coloring materials1 and is easily prepared3-- ,stir half a pound of sugar and a spoonful of water in a saucepan over the fire till a bright brown1 then add half a pint of water1 boil a few minutes and strain4 ,caramel made in this manner will keep a considerable length of time if put in an air-tight jar or bottle4 ,,thickening ,,for ,,soups4 ,when flour1 corn starch1 farina or arrow root are to be used as thickening for soups they should be stirred to a smooth paste with cold milk1 cream1 or butter1 and then added to the boiling soup4 ,if the flour is desired brown it should be cooked with butter before it is added to the soup4 ,,additions ,,to ,,soups4 ,eggs cooked in a variety of ways1 croutons1 noodles1 dumplings1 force meat balls1 and a dozen other articles that are manufactured for the purpose1 are used according to fancy as additions to soups4 ,some of them are cooked in the soup and served with it1 and some are cooked separate and put in the tureen or the individual plates1 and the soup poured over them4 ,,croutons4 ,a bit of toasted or fried bread is called in ,french a crouton2 and croutons1 which are simply bits of bread toasted or fried brown1 are very nice in a variety of soups4 ,the bread can be toasted in the ordinary way and used dry1 or it can be buttered1 cut in dice and toasted brown in the oven1 or fried brown in butter or drippings4 ,the best way of serving croutons is to put a spoonful of them in each plate and pour the hot soup over them4 ,,noodles4 ,the noodle is one of the traditional articles for serving in soups4 ,it is a general favorite and is easily made3 ,to three eggs1 two tablespoonfuls of water1 and a pinch of salt1 add flour enough to make a stiff dough4 ,work and knead fifteen or twenty minutes1 roll to a very thin sheet1 dust lightly and evenly with flour1 and roll up compactly4 ,then with a thin sharp bladed knife cut into very thin slices and let dry for a couple of hours before putting in the soup4 ,they will cook in five minutes4 ,or1 ,beat an egg very light1 add flour until stiff enough to roll into little crumbs the size of wheat or rice grains1 drop into boiling soup and cook a few minutes4 ,,dumplings4 ,a very delicate dumpling for soup can be made of biscuit dough1 raised with either yeast or baking powder1 in this manner3 roll the dough thin1 cut into dice1 roll under the hand on a floured board1 and steam for twenty minutes2 put in the tureen and pour boiling soup over them4 ,but the most delicate of dumplings are made of light bread crumbs1 suet or marrow1 egg and seasoning4 ,these can be varied in seasoning to suit any soup4 ,this is a good combination for a clear1 white or delicate soup of any kind4 ,mix well1 but lightly1 a tablespoonful uncooked beef marrow and half a pint bread crumbs1 seasoned with salt1 pepper1 grated lemon peel and mace2 add one well beaten egg1 roll into balls in the hands1 and drop into the boiling soup4 ,they should be served as soon as they rise to the surface4 ,,force ,,meat ,,balls4 ,to four parts cooked veal1 and one part suet minced together1 add four parts bread crumbs and season with salt1 pepper1 powdered cloves and sweet herbs4 ,bind together with beaten egg1 make into small balls and fry brown4 ,these are much used in mock turtle and other heavy soups4 ,,soup ,,and ,,soup ,,making ,,questions4 #a4--,what is a stock pot8 #b4--;,how should it be used and how frequently8 #c4--,what is soup stock8 #d4--;,how many kinds of stock are there8 #e4--,what is simple stock8 #f4--,what is compound stock8 #g4--;,how is stock made8 #h4--,why should the water for making stock be salted8 #i4--;,how much salt should be used8 #aj4--,why should the scum that rises be removed8 #aa4--,why should meat for making stock be put to cook in cold water8 #ab4--,why should meat for soup be simmered rather than boiled8 #ac4--,what should be the quality of the meat for making stock or soup8 #ad4--,what is beef tea and how is it made8 #ae4--,upon what does the consistency of stock depend8 #af4--,what length of time should stock be simmered8 #ag4--,when sufficiently cooked how should it be treated8 #ah4--;,how long will stock keep8 #ai4--,should vegetables be cooked with meat in making stock8 ,why not8 #bj4--;,how many classes of soups are there8 #ba4--,what are they8 #bb4--,what flavors should predominate in soup8 #bc4--,what kinds of spices should be added to soup8 #bd4--;,does the same rule that governs the flavor hold good in regard to the color of soups8 #be4--,when and how should the grease be removed from soup8 #bf4--,what is plain soup8 #bg4--,what effect on a plain soup has the addition of grain or grain products8 #bh4--;,how is plain chicken soup made8 #bi4--;,how is cream of celery soup made8 #cj4--;,how can a plain chicken soup be changed to a mulligatawny soup8 #ca4--;,how is clear soup made8 #cb4--;,how is amber soup made8 #cc4--;,how is tomato soup made8 #cd4--;,how is julienne soup made8 #ce4--;,how are vegetable soups made8 #cf4--;,how is a plain vegetable soup made8 #cg4--;,how is onion soup made8 #ch4--;,how is dried pea soup made8 #ci4--;,how is green pea soup made8 #dj4--,when does a pea soup become a mixed soup8 #da4--;,from what is stock for white soups obtained8 #db4--,what is a leading characteristic of white soups8 #dc4--;,how is cream of asparagus soup made8 #dd4--;,how is corn soup made8 #de4--;,give a recipe for a rich white soup4 #df4--,upon what does the individuality of a mixed soup depend8 #dg4--;,how is mock turtle soup made8 #dh4--;,how can a good save-all soup be made8 #di4--;,how does an oyster soup differ from an oyster stew8 #ej4--;,how are oysters stewed8 #ea4--,what are potages1 purees and consommes8 #eb4--,what is the distinction between them and ordinary soups8 #ec4--;,how should soup or stock be scalded8 #ed4--,when is the proper time for adding flavorings and spices to soups8 #ee4--;,how should vegetables be added8 #ef4--;,how should vegetables for soups be browned8 #eg4--,what different vegetables1 herbs and spices are adapted to different soups8 #eh4--;,how are soups clarified8 #ei4--,what is caramel1 and how is it made8 #fj4--;,how should thickening for soups be prepared and used8 #fa4--,what are some of the additions to soup8 #fb4--,what are croutons and how are they made and served8 #fc4--;,how are noodles made8 #fd4--;,how are dumplings made8 #fe4--;,how are force meat balls made8 ,,transcriber',s ,,notes3 ,italicized or underlined text is surrounded by underscores3 italics4 ,obvious typographical errors have been corrected4