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diff --git a/old/64140-0.txt b/old/64140-0.txt deleted file mode 100644 index 33f2da8..0000000 --- a/old/64140-0.txt +++ /dev/null @@ -1,1369 +0,0 @@ -The Project Gutenberg eBook of Soup and Soup Making, by Emma Pike Ewing - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Soup and Soup Making - -Author: Emma Pike Ewing - -Release Date: December 27, 2020 [eBook #64140] - -Language: English - -Character set encoding: UTF-8 - -Image source(s): https://archive.org/details/soupsoupmaking00ewin/ - -Produced by: Charlene Taylor, David E. Brown, and the Online Distributed - Proofreading Team at https://www.pgdp.net (This file was - produced from images generously made available by The Internet - Archive/American Libraries.) - -*** START OF THE PROJECT GUTENBERG EBOOK SOUP AND SOUP MAKING *** - - - - - IN PREPARATION - - BY - - MRS. EMMA P. EWING. - - BREAD AND BREAD MAKING. - SALAD AND SALAD MAKING. - DEVIL DAINTIES AND LITTLE DISHES. - - - - - _Cookery Manuals._ - - NO. 1. - - SOUP AND SOUP MAKING. - - BY - MRS. EMMA P. EWING, - - _Author of “Cooking and Castle Building,” and Superintendent - of the Chicago Training School of Cookery._ - - CHICAGO AND NEW YORK: - FAIRBANKS, PALMER & CO. - - 1882. - - - - - COPYRIGHT BY - FAIRBANKS, PALMER & CO. - 1882. - - - - -INDEX. - - - PAGE. - - AMBER SOUP 20 - - ASPARAGUS SOUP 25 - - BEEF TEA 13 - - CHICKEN SOUP 19 - - CELERY SOUP 20 - - CORN SOUP 25 - - CROUTONS 34 - - CARAMEL 33 - - DUMPLINGS 35 - - FORCE MEAT BALLS 36 - - JULIENNE SOUP 21 - - MULLIGATAWNY SOUP 19 - - MOCK TURTLE 27 - - NOODLES 35 - - OYSTER STEW 30 - - OYSTER SOUP 30 - - ONION SOUP 23 - - PEA SOUP 23 - - SOUP STOCK 10 - - STOCK POT 9 - - SAVE-ALL SOUP 28 - - TOMATO SOUP 21 - - VEGETABLE SOUP 22 - - WHITE SOUP 24 - - - - -SOUP AND SOUP MAKING. - - - - -PRELIMINARY REMARKS. - - -Soup is so convenient, economical and healthful, that as an article of -diet it ranks second in importance only to bread; and soup making is -justly entitled to a prominent place in the science of cookery. - -A simple soup or broth of good quality, delicately seasoned with salt -and pepper, or containing some of the grains, or grain products, is -always acceptable, and none of the more complex soups that can be -readily secured by a judicious introduction of vegetables, herbs and -spices ever meet with popular disfavor. - -There are enough scraps of cooked and uncooked meats, trimmings of -roasts, steaks, chops, cutlets and so on in nearly every house to keep -the family supplied with nutritious, palatable soup, with very little -trouble and at only a slight expense for additional material. And as -the best dinner can generally be preceded with advantage by a light -soup of some kind, to an ordinary, cold, or “picked-up” family dinner, -a plate of soup is an invaluable adjunct, and can be prepared in a few -minutes in a kitchen where the value of the stock pot is recognized, -and the economy of good cooking understood. - -Soup scientifically prepared is easier of digestion than almost -any other article of diet. The solid matter which enters into its -composition and would in the original form require several hours for -digestion, is so broken down in the process of preparation that it can -be readily assimilated with very little expenditure of vital force; and -being absorbed by the stomach as soon as eaten, goes immediately to -nourish the system. - -But soup to fulfill its true mission must be attractive in appearance, -agreeable in flavor and unmistakable in character. It must not be a -weak, sloppy, characterless compound, nor a crude, greasy, inharmonious -hodge-podge. The defects of unsavory, unpalatable, indigestible soups -may be concealed, but can not be removed by the excessive use of salt, -pepper and other spices and condiments. And in order that soup of any -kind may legitimately aspire to high rank, either as a nutritive or -hygienic agent, it must be skillfully prepared, so as to please the eye -and gratify the palate. - - - - -HOW TO MAKE SOUP STOCK. - - -A STOCK POT. - -Any ordinary pot or kettle can be used for preparing stock, but as a -“digester” or stock pot is one of the most useful utensils known to -the culinary art, and can be obtained at almost any hardware store, no -kitchen should be without one. The cook, who is provided with a stock -pot, and habitually uses it two or three times a week, can utilize all -available scraps, and generally has a supply of stock on hand from -which an acceptable soup, or delicious sauce can be improvised in a -short time, and with very little trouble. - -The stock pot should not remain on the stove or range, and fresh -material be added from time to time to that which is partly or wholly -cooked; but whenever a quantity of scraps accumulate they should be -carefully prepared and put to cook. - - -SOUP STOCK. - -A great many soups are made without the previous preparation of a -specially distinctive stock. But stock has as legitimate an existence -in soup making, as ferment has in bread making; and its recognition is -quite essential to a perfect understanding of the subject. Stock is the -base of soups. It is the fluid foundation with which other materials -are mixed, and skillfully incorporated into soups, that in modern bills -of fare are bewilderingly designated potages, purees, and consommes. - -Soup stock, in the strictest sense of the term, is the fluid extract of -meat or meat and bones, and is of two kinds:--simple and compound. - -SIMPLE stock is the extract from a single kind of flesh, fish or fowl. -COMPOUND stock is the extract from two or more kinds of flesh, fish or -fowl mingled and cooked together, or mixed together, after being cooked -separately. - - -HOW TO MAKE SOUP STOCK. - -To make stock, meats of any kind cut in small pieces, or meat and -bones well cut and broken, should be put in a pot in cold water -slightly salted, and the water heated very gradually until it reaches -the boiling point, after which it should be kept simmering gently -for a longer or shorter time, according to the nature and quantity -of the material used, and the consistency of the stock wanted. When -sufficiently cooked, it should be removed from the fire, strained into -a jar or bowl, and set in a cool place. - - -QUANTITY OF WATER. - -Authorities differ somewhat in regard to the quantity of water that -should be used in preparing stock and making soup. - -If the simmering is to continue six or eight hours, as some recommend, -a little more water is required than when it is to continue only half -that length of time. But as the correct proportions are about one -quart of water to each pound of meat and bones, it is absurd to use an -additional quantity of water, and waste time and material in reducing -the stock to the proper consistency by evaporation. - - -QUANTITY OF SALT. - -The principal object of using salted water in the preparation of stock, -is to facilitate the separation of the blood and slime from the meat. -The quantity of salt used should be regulated by the condition of the -meat, and in no case more than an ounce of salt to each gallon of water. - - -REMOVING THE SCUM. - -The blood and slime when thrown to the surface in the form of scum, -should be removed as rapidly as it rises. If permitted to remain after -the water reaches the boiling point, it will be speedily incorporated -with the stock, and injure its appearance and flavor. A little cold -water poured into the pot the moment it boils, will hasten the rising -of the scum. - - -SOAKING AND SIMMERING THE MEAT. - -The albumen of all meats, like the albumen or white of eggs, is curdled -and hardened by heat, but is readily soluble in cold water, and mixes -quietly with it; and when meat is put to cook in cold water, and soaked -until the water reaches the boiling point, and afterward permitted to -only simmer, all its juices are extracted, and mingled with the liquid -so perfectly as to greatly improve the flavor, and add to the nutritive -properties of the stock or soup. - - -QUALITY OF THE MEAT. - -The flavor of soup depends upon the quality of the materials of which -it is made. Tough and coarse pieces of meat, when the meat is of good -quality, make good soups and sauces, and can be converted into stock -advantageously, as can also a great many rough, refuse bits and scraps; -but it is very important that all meats of which stock is to be made, -should be cooked before they get tainted, or stale; in fact, the -fresher the meat, the better will be the quality of the stock made from -it. - - -BEEF TEA. - -Especial care should be observed in regard to the freshness of the meat -for beef tea, which comes under the generic name of soup, being merely -a plain soup stock. A cut from the round, on account of its juiciness, -is preferable, for beef tea. In preparing it, all skin and fat should -be removed, and the beef cut into small pieces. It should then be -covered with cold water, and allowed to soak for several hours, when -the water should be brought slowly to the boiling point. This tea is -not so nutritious as stock simmered for two or three hours, but is -believed by physicians to exercise a special tonic and exhilarating -influence upon the system independent of any directly nutritive quality -it may possess. - - -CONSISTENCY OF STOCK. - -The consistency of stock depends greatly upon the material used, and -the length of time it is cooked. Bones contain a large quantity of -gelatinous matter, and when equal portions of meat and bones are used, -the stock, when cold, will be quite stiff and gelatinous; and the -longer it is allowed to simmer, the more stiff and gelatinous it will -become. If meat alone is used, or if the stock is cooked but a short -time, it will remain in liquid form. - - -TIME REQUIRED FOR MAKING STOCK. - -When meat and bones are well cut and broken up, all their valuable -qualities will by proper soaking and simmering be extracted in two or -three hours; and although longer cooking will render the stock thicker -and more gelatinous, it is not advisable to continue it a greater -length of time, as the nutrition of soup depends very little, if at -all, upon the amount of gelatine it contains, and its flavor is injured -by too much cooking. - - -STRAINING, COOLING AND KEEPING STOCK. - -Stock, when sufficiently cooked, should be carefully strained, and -unless wanted for immediate use should be set where it will cool as -rapidly as possible. The quicker it cools the finer will be its flavor, -and the greater the length of time it can be kept. In cold weather -stock will keep fresh and sweet for several days; but in summer, unless -kept in a cold place, it will be necessary for its preservation, to put -it over the fire and bring it to a boil, or “scald it” every day. - - -SALTING STOCK. - -After stock has been strained and while still warm, all the salt that -will be needed in the soups or sauces to be prepared from it, can be -added with advantage, as it becomes thoroughly incorporated with the -stock and aids in its preservation. - - -COOKING VEGETABLES IN STOCK. - -Many cook books recommend putting vegetables into the stock pot with -the meat and cooking them the same length of time. But as vegetables -that are cooked several hours with meat are apt to give the stock -a rank taste, and also to cause it to ferment in a short time in -warm weather, such a method is objectionable in making stock. Where -economy is a prominent consideration, or where the stock is to be used -immediately in soup, it is perhaps as well to simmer the meat and -vegetables together a sufficient length of time to extract all their -flavor and nutriment. - - - - -CLASSIFICATION OF SOUPS. - - -After the stock has been properly made there is comparatively little -trouble attending the preparation of any kind of soup desired; and it -may be proceeded with at once, by the addition of spices, vegetables -and other articles, or may be postponed till another day, and for -another occasion. - -The variety of soups is illimitable and can be increased almost -indefinitely, as it requires but a new combination of materials to -entitle a soup to a distinctive name, and as grotesque a one as its -originator may choose to bestow upon it. - -All soups, however, can be classified and arranged under five heads, -viz.: - - 1. Plain soup. - 2. Clear soup. - 3. Vegetable soup. - 4. White soup. - 5. Mixed soup. - -To one or the other of these divisions everything in the nature of -soup belongs; and a little intelligent thought will enable the cook -to select the materials adapted to, and appropriate for use in each -division. - - -FLAVOR AND COLOR OF SOUP. - -The flavor of the solid material, either animal or vegetable from -which a soup takes its name, should always predominate when the soup -is served, and only such spices should be added in its preparation as -have a tendency to bring out, and perfectly develop the flavor of the -dominant article. - -This proposition holds good, and should be conformed to also, in regard -to the color; so far, at least, as to prohibit the introduction of -dark colored vegetables, spices, etc., into light colored soups. - - -REMOVING THE GREASE. - -Before using stock for soup, the first thing to be done is to remove -from it all superfluous grease. When it is to be used without being -permitted to cool, a little cold water poured into it as soon as -strained, will cause the grease to rise to the surface so it can be -skimmed off without difficulty. If it is set aside till cold, the -grease will form in a cake on the top of the stock, and can be taken -off when convenient, but, as it excludes the air, it is better to let -it remain till the stock is needed. - - -CLASS ONE. - - -PLAIN SOUPS. - -Plain soup, in its strictest sense, is either simple or compound stock -seasoned with salt, or with salt and pepper. The addition of some -of the grains or grain products, generally improves the flavor and -increases the nutritive value of any simple soup or broth, but does -not take it out of the category of plain soup. - -Prominent among, and strikingly illustrative of this class of soups, is - - -PLAIN CHICKEN SOUP. - -The flesh of the fowl from which the stock is to be made, should, with -the exception of the breast, be cut into small pieces, and the bones -broken. The breast, with the skin as perfect as possible, should be -placed in the pot whole, on top of the prepared material, and removed -as soon as tender. To each quart of stock, when strained and skimmed, -add an ounce of rice, and let simmer three-quarters of an hour, then -add the breast of the chicken, cut in dice, a little minced parsley, -and salt and pepper to taste. Plain chicken soup is much improved if -about a pound of round steak be cut up and cooked with the fowl. - -To this soup add a pint of sweet cream, thicken with flour, and flavor -highly with celery, and the product will be a much admired white -soup--cream of celery soup;--or if the celery and cream be omitted, the -addition of half a teaspoonful of curry powder will transform it into a -choice Mulligatawny soup. - - -CLASS TWO. - - -CLEAR SOUPS. - -Clear soup is made from simple or compound stock, by straining and -clarifying. It can be seasoned with salt, pepper and other condiments, -or with salt and pepper alone. In the preparation of clear soups, -herbs, spices and vegetables are frequently cooked with the stock, and -strained out, and the soup then clarified. All soups that are made with -a foundation of clarified stock, or that have clear soup for a base, -can be thickened with arrow root, corn starch and similar articles, or -flavored with various vegetables, cereals, etc., without losing their -distinctive name or character, provided care be taken to use only such -articles as will not injure the clearness of the soup. As excellent -illustrations of this class of soups take-- - - -_No. 1._--AMBER SOUP. - -Put a gill each of sliced onion, carrot, turnip and parsnip, fried to a -delicate brown, together with the bits of ham or bacon with which they -were fried, into a soup kettle; add to them a sprig each of parsley -and thyme, half a bay leaf, two cloves, five pepper corns, and cover -with five quarts of plain or compound stock. Simmer gently for an hour, -strain, remove the grease, and clarify. Heat to boiling point, season -with salt and pepper, add a tablespoonful of caramel and serve. If -properly made, and carefully strained and clarified, this soup will be -as transparent as amber. - - -_No. 2._--TOMATO SOUP. - -To four quarts of clear soup, add a quart of strained stewed tomato, a -teaspoonful of sugar, a tablespoonful each of corn starch and butter -stirred together, and salt and pepper to taste. Boil a few minutes and -serve. - - -_No. 3._--JULIENNE SOUP. - -To four quarts of clear soup, add a gill each of carrot, parsnip, -turnip, celery, string beans, core of lettuce, and a small onion, cut -into thin pieces about an inch in length, and simmer gently until all -the vegetables are tender. Season to taste with salt and pepper, and -ten or fifteen minutes before serving the soup, put into it a few -water cresses or some sorrel leaves. If all the vegetables are not -readily obtainable, one or more of them can be omitted without serious -detriment to either the flavor or title of the soup. - - -CLASS THREE. - - -VEGETABLE SOUPS. - -Vegetable soup is made by cooking vegetables in either simple or -compound stock; or a special stock may be prepared by adding water -or milk to the juice extracted from vegetables. A vegetable soup -may contain but a single vegetable; or it may contain a variety of -vegetables, and be of any color desired. The vegetables may be cooked -a longer or shorter time, and left in, or strained out of the soup -according to taste or fancy. - - -_No. 1._--PLAIN VEGETABLE SOUP. - -To three quarts of stock add a gill each of sliced carrot, turnip, -parsnip and onion, and simmer gently till tender. Half an hour before -serving, add a stalk of celery cut in small pieces, or two or three -sprigs of parsley. Season with salt and pepper. - -A number of plain vegetable soups quite different in character can -be very readily compounded by using a greater or smaller variety of -vegetables, or by adapting the combination to the season and the -appetite. - - -_No. 2._--ONION SOUP. - -Fry in an ounce of butter or clarified drippings, till a light brown, -two or three large onions sliced thin; then add two ounces of flour -and stir till about the same color. Mix thoroughly with a pint of cold -stock, place over the fire in a soup kettle, and when it comes to a -boil pour in a quart of boiling milk into which three boiled potatoes, -mashed to a smooth paste have been stirred. Season with salt and pepper -and serve hot. Water can be used instead of stock in this soup, if more -convenient, and the soup still be delicious. - - -_No. 3._--DRIED PEA SOUP. - -Soak for several hours, or over night, a pint of dried peas in two -quarts of cold water. Drain and put to cook in four quarts of cold -water, with a quarter of a pound of breakfast bacon or salt pork, -fried to a light brown. As soon as the water boils skim carefully, -cover closely and let simmer gently three or four hours, or until the -peas are very tender. Strain and return the soup to the kettle, add -a teaspoonful of sugar, two quarts of stock, and, when boiling, a -tablespoonful each of flour and butter. Season with salt and pepper, -and serve with toasted bread cut in dice. - -Pea soup can be made in this manner without the bacon or pork, in which -case it is advisable to use a cup of sweet cream instead of the butter, -and to season delicately with celery. Sweet corn is a very desirable -mixture for pea soup, and sugar may be dispensed with when it is used. -The addition of a little crushed spinach juice will convert this into a -nice green pea soup. - -If the spinach juice be omitted, and a cup of dark rich gravy, -a spoonful of caramel, and a flavoring of herbs and spices be -substituted, the entire character of the soup will be so changed that -it must be transferred to the list of mixed soups. - - -CLASS FOUR. - - -WHITE SOUPS. - -Veal, chicken, fish, oysters and other shell fish furnish the stock for -most white soups, and cream or milk enters largely into the composition -of many of them. One of the leading characteristics of white soups is -the prohibition of everything that has a tendency to color; hence, -comparatively few vegetables, herbs and spices are legitimately -permissible in their composition as seasoning and flavoring. With -certain restrictions, however, a greater number can occasionally -be introduced with appropriateness, and sometimes be given even a -prominent place. - -An illustration is furnished in - - -_No. 1._--CREAM OF ASPARAGUS SOUP. - -Cut off, about an inch in length, the points of two bunches of -asparagus, and simmer them gently until tender in water sufficient to -cover them, to which a teaspoonful of salt has been added. Boil the -stalks of the asparagus twenty minutes in three pints of white stock -or water, then strain and thicken the liquid with a tablespoonful of -flour, let it boil two minutes, and add a pint of sweet cream and the -asparagus points with the water in which they were cooked. Season with -salt and pepper, and serve hot. - - -_No. 2._--CORN SOUP. - -A delicious white soup can be made by simmering a pint of sweet corn -in a quart of white stock for fifteen minutes, then adding a quart of -boiling milk and a small piece of butter, and seasoning with salt and -pepper. - - -_No. 3._--A RICH WHITE SOUP. - -Simmer for an hour in three quarts of white stock a gill each of white -turnip, onion and celery cut in small pieces, together with a blade of -mace. Strain, thicken with two ounces of flour, boil two minutes, add -half a pint of sweet cream and season with salt and pepper. When about -to boil stir in the well beaten yolks of three eggs, and serve. - - -CLASS FIVE. - - -MIXED SOUPS. - -Delicacy in seasoning and flavoring is pre-eminently the distinguishing -mark of a fine soup of any kind; but to mix, 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 composition, yet -embodying the best qualities of each, is the true criterion of merit in -a mixed soup. - -Nearly all soups are in a certain sense mixed soups; but plain, clear, -vegetable and white soups, have distinctive characteristics by which -they can be recognized, and their genuineness established, while the -individuality of a mixed soup must be evolved from the harmonious -adjustment of seemingly discordant materials, and depends in a great -measure upon the good judgment, discriminating taste and artistic skill -of the person who prepares it. - -An illustration of a mixed soup that can not be placed under any other -division is - - -_No. 1._--MOCK TURTLE SOUP. - -Ingredients: - -A calf’s head, a beef soup bone, five quarts cold water, one onion, -one turnip, one carrot, one half stalk celery, one half bunch parsley, -one bay leaf, one lemon, five cloves, ten allspice, ten pepper corns, -one fourth nutmeg, two teaspoons of salt, a little cayenne pepper, two -ounces butter, one ounce flour--a glass of wine to each quart of soup. - -Put the head after removing the brains with the spices in the soup -kettle, and cover with three quarts of cold water to which half a -teaspoonful of salt has been added. - -When it boils skim carefully and let simmer four or five hours, -removing the meat as soon as tender. Strain and set aside till next -day. 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 added, and simmer four hours, removing the scum as it rises. Soak -the brains in cold salt water an hour, tie in a linen cloth and boil -gently twenty minutes in salted water. Plunge an instant in cold water -to render white and firm. Cook two ounces butter and one ounce of flour -in a sauce pan till very brown. Put both soup stocks together in the -kettle, after all grease and settlings have been removed, also the meat -from the head cut in small dice, and the yolks of a dozen hard boiled -eggs, and when it boils add the brains cut in small pieces. Put the -lemon, cut in thin slices, in a heated tureen, with a gill of wine for -each quart of soup; pour the boiling soup on them, and serve. - - -_No. 2._--SAVE-ALL SOUP. - -Collect the scraps left from breakfast and dinner, for instance, a half -pint of soup, a gill of gravy, a half pint of mashed turnip or potato, -a little macaroni cooked with cheese, a sour baked apple or broiled -chop or steak, etc., etc.; put them in the stock pot or soup kettle -with sufficient cold water, simmer for an hour, removing any scum that -rises, then strain and set aside. Next day remove the grease, put the -soup to cook, and when it boils, season with salt and pepper, and if it -seems to need other seasoning add a pinch Of thyme, or celery seed, or -a teaspoonful of sugar. It is sometimes well to put half a bay leaf and -two or three cloves in the kettle with the scraps. The flavorings and -spices required in a mixed soup of this description depend greatly upon -the nature of the scraps used. If they are mostly light and delicate, -thyme, mace, celery, or parsley can be added; if dark and heavy, -cloves, bay leaf, sweet marjoram or a little Worcestershire sauce, -or walnut or other catsup can be used more appropriately. Sometimes -an ounce each of butter and flour cooked together in a saucepan till -browned, and then added to the soup, give it the very thing it lacks; -or it may be that the flour stirred with a gill of cold sweet cream is -what is needed to make it a perfect soup. - -To select and harmonize the materials for a mixed soup is one of the -best evidences of culinary capacity; and the cook who can do this -successfully, is qualified to prepare a soup of the most complex as -well as one of the simplest character, without regard to its name or -class. - - -OYSTER SOUPS. - -These all belong to the white soup class, but they occupy so anomalous -a position--an oyster soup being simply an oyster stew with additional -liquid, and a thickening of flour--that they deserve special mention. - - -TO STEW OYSTERS.--_No. 1._ - -Rinse a quart of oysters in cold water, drain through a sieve. Put a -piece of butter the size of an egg in a stew pan, and when melted add a -pint of milk and let it come to a boil; add the oysters, and the moment -the edges curl remove from the fire; season with salt and pepper. Serve -with small crackers, or on thin slices of buttered toast. - - -TO STEW OYSTERS.--_No. 2._ - -Pour a pint of cold water over a quart of oysters, stir well and drain; -put the liquor in a stew pan greased with butter; when it boils, skim, -add the oysters, season to taste with butter, salt and pepper, and cook -and serve as in No. 1. - -In changing an oyster stew to a soup, the thickening and extra liquid -should be added and cooked before the oysters are put into it. - - -POTAGES, PUREES AND CONSOMMES. - -These are French terms used to designate different kinds of soups; -but they are applied so indiscriminately as to possess very little -significance, even for culinary adepts; and the dividing line between -a potage, a puree, a consomme, and an ordinary soup, is so imaginary -as to be indistinct to plain every-day people. But as a foreign or -grotesque name does not detract from the quality of a good thing, -those who prefer to call a soup a potage, a puree or a consomme, can -do so with impunity, and not legally infringe on the domain of any -professional cook. - - -HOW TO SCALD SOUP. - -To scald stock or soup properly, it must be brought to the boiling -point and thoroughly heated. Its liability to ferment and grow sour is -only increased by merely re-warming it. - - -WHEN TO ADD FLAVORING. - -Vegetables when used merely to flavor soups should be simmered only -long enough to extract their juices; and aromatic spices, orange and -lemon juice, and other liquid flavorings whose subtle essences are -driven off by heat, should be added barely a sufficient length of time -before the soup is served, 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 table. - - -ORDER OF ADDING VEGETABLES. - -Where several kinds of vegetables are used in the preparation of a -soup, care should be taken to put those that require most cooking in -the kettle first; and, if possible, to limit the simmering of each kind -to the time actually necessary to cook it tender. - - -BROWNING VEGETABLES. - -Breakfast bacon and ham give a peculiarly fine flavor to many soups, -and when they are used the vegetables added to such soups should be -browned in the fryings of the meat; but when neither bacon nor ham is -used, the vegetables should be browned in butter, as in most cases -they impart a richer flavor to the soup, if nicely browned in a little -grease before being added. - - -VEGETABLES, ETC., ADAPTED TO SOUPS. - -While nearly all kinds of vegetables, herbs, spices and cereals can be -appropriately used at pleasure in clear, vegetable and mixed soups, -those specially adapted to white soups are: cauliflower, potato, white -turnip, onion, celery, salsify, cresses, capers, olives, parsley, -thyme, rice, macaroni, vermicelli, tapioca, sago, mace, and red and -white pepper. - - -TO CLARIFY SOUPS. - -To each gallon of soup add, while cold, the whites and shells of two -eggs beaten with a little cold water, simmer for fifteen minutes, -removing the scum as it rises, and then strain through a flannel cloth -or bag. - - -CARAMEL. - -Preparations for coloring and flavoring soups can be obtained at -almost any grocery by those who wish to use them. But caramel, which -is innocent and cheap, is one of the best coloring materials, and is -easily prepared:-- - -Stir half a pound of sugar and a spoonful of water in a saucepan over -the fire till a bright brown, then add half a pint of water, boil -a few minutes and strain. Caramel made in this manner will keep a -considerable length of time if put in an air-tight jar or bottle. - - -THICKENING FOR SOUPS. - -When flour, corn starch, farina or arrow root are to be used as -thickening for soups they should be stirred to a smooth paste with cold -milk, cream, or butter, and then added to the boiling soup. If the -flour is desired brown it should be cooked with butter before it is -added to the soup. - - -ADDITIONS TO SOUPS. - -Eggs cooked in a variety of ways, croutons, noodles, dumplings, force -meat balls, and a dozen other articles that are manufactured for the -purpose, are used according to fancy as additions to soups. Some of -them are cooked in the soup and served with it, and some are cooked -separate and put in the tureen or the individual plates, and the soup -poured over them. - - -CROUTONS. - -A bit of toasted or fried bread is called in French a crouton; and -croutons, which are simply bits of bread toasted or fried brown, -are very nice in a variety of soups. The bread can be toasted in the -ordinary way and used dry, or it can be buttered, cut in dice and -toasted brown in the oven, or fried brown in butter or drippings. The -best way of serving croutons is to put a spoonful of them in each plate -and pour the hot soup over them. - - -NOODLES. - -The noodle is one of the traditional articles for serving in soups. It -is a general favorite and is easily made: - -To three eggs, two tablespoonfuls of water, and a pinch of salt, add -flour enough to make a stiff dough. Work and knead fifteen or twenty -minutes, roll to a very thin sheet, dust lightly and evenly with flour, -and roll up compactly. Then with a thin sharp bladed knife cut into -very thin slices and let dry for a couple of hours before putting in -the soup. They will cook in five minutes. Or, - -Beat an egg very light, add flour until stiff enough to roll into -little crumbs the size of wheat or rice grains, drop into boiling soup -and cook a few minutes. - - -DUMPLINGS. - -A very delicate dumpling for soup can be made of biscuit dough, raised -with either yeast or baking powder, in this manner: roll the dough -thin, cut into dice, roll under the hand on a floured board, and steam -for twenty minutes; put in the tureen and pour boiling soup over them. - -But the most delicate of dumplings are made of light bread crumbs, suet -or marrow, egg and seasoning. These can be varied in seasoning to suit -any soup. This is a good combination for a clear, white or delicate -soup of any kind. Mix well, but lightly, a tablespoonful uncooked beef -marrow and half a pint bread crumbs, seasoned with salt, pepper, grated -lemon peel and mace; add one well beaten egg, roll into balls in the -hands, and drop into the boiling soup. They should be served as soon as -they rise to the surface. - - -FORCE MEAT BALLS. - -To four parts cooked veal, and one part suet minced together, add four -parts bread crumbs and season with salt, pepper, powdered cloves and -sweet herbs. Bind together with beaten egg, make into small balls and -fry brown. These are much used in mock turtle and other heavy soups. - - - - -SOUP AND SOUP MAKING QUESTIONS. - - -1.--What is a stock pot? - -2.--How should it be used and how frequently? - -3.--What is soup stock? - -4.--How many kinds of stock are there? - -5.--What is simple stock? - -6.--What is compound stock? - -7.--How is stock made? - -8.--Why should the water for making stock be salted? - -9.--How much salt should be used? - -10.--Why should the scum that rises be removed? - -11.--Why should meat for making stock be put to cook in cold water? - -12.--Why should meat for soup be simmered rather than boiled? - -13.--What should be the quality of the meat for making stock or soup? - -14.--What is beef tea and how is it made? - -15.--Upon what does the consistency of stock depend? - -16.--What length of time should stock be simmered? - -17.--When sufficiently cooked how should it be treated? - -18.--How long will stock keep? - -19.--Should vegetables be cooked with meat in making stock? Why not? - -20.--How many classes of soups are there? - -21.--What are they? - -22.--What flavors should predominate in soup? - -23.--What kinds of spices should be added to soup? - -24.--Does the same rule that governs the flavor hold good in regard to -the color of soups? - -25.--When and how should the grease be removed from soup? - -26.--What is plain soup? - -27.--What effect on a plain soup has the addition of grain or grain -products? - -28.--How is plain chicken soup made? - -29.--How is cream of celery soup made? - -30.--How can a plain chicken soup be changed to a mulligatawny soup? - -31.--How is clear soup made? - -32.--How is amber soup made? - -33.--How is tomato soup made? - -34.--How is julienne soup made? - -35.--How are vegetable soups made? - -36.--How is a plain vegetable soup made? - -37.--How is onion soup made? - -38.--How is dried pea soup made? - -39.--How is green pea soup made? - -40.--When does a pea soup become a mixed soup? - -41.--From what is stock for white soups obtained? - -42.--What is a leading characteristic of white soups? - -43.--How is cream of asparagus soup made? - -44.--How is corn soup made? - -45.--Give a recipe for a rich white soup. - -46.--Upon what does the individuality of a mixed soup depend? - -47.--How is mock turtle soup made? - -48.--How can a good save-all soup be made? - -49.--How does an oyster soup differ from an oyster stew? - -50.--How are oysters stewed? - -51.--What are potages, purees and consommes? - -52.--What is the distinction between them and ordinary soups? - -53.--How should soup or stock be scalded? - -54.--When is the proper time for adding flavorings and spices to soups? - -55.--How should vegetables be added? - -56.--How should vegetables for soups be browned? - -57.--What different vegetables, herbs and spices are adapted to -different soups? - -58.--How are soups clarified? - -59.--What is caramel, and how is it made? - -60.--How should thickening for soups be prepared and used? - -61.--What are some of the additions to soup? - -62.--What are croutons and how are they made and served? - -63.--How are noodles made? - -64.--How are dumplings made? - -65.--How are force meat balls made? - - - - -TRANSCRIBER’S NOTES: - - - Italicized or underlined text is surrounded by underscores: _italics_. - - Obvious typographical errors have been corrected. - -*** END OF THE PROJECT GUTENBERG EBOOK SOUP AND SOUP MAKING *** - -***** This file should be named 64140-0.txt or 64140-0.zip ***** -This and all associated files of various formats will be found in: - https://www.gutenberg.org/6/4/1/4/64140/ - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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