“A hasty plate of soup”
The best soups are made with a blending of many flavors. Don’t be
afraid of experimenting with them. Where you make one mistake you
will be surprised to find the number of successful varieties you can
produce. If you like a spicy flavor, try two or three cloves, or
allspice, or bay leaves. All soups are improved by a dash of onion,
unless it is the white soups, or purees from chicken, veal, fish, etc.
In these celery may be used.
In nothing so well as soups can a housekeeper be economical of the
odds and ends of food left from meals. One of the best cooks was in
the habit of saving everything, and announced one day, when her soup
was especially praised, that it contained the crumbs of gingerbread
from her cake box!
Creamed onions left from a dinner, or a little stewed corn or
tomatoes, potatoes fried or mashed, a few baked beans–even a small
dish of apple sauce–have often added to the flavor of soup. Of
course, all good meat gravies, or bones from roast or fried meats, can
be added to the contents of your stock kettle. A little butter is
always needed in tomato soup.
Stock is regularly prepared by taking fresh meat (cracking the bones
and cutting the meat into small pieces) and covering it with cold
water. Put it over the fire and simmer or boil gently until the meat
is very tender. Some cooks say, allow an hour for each pound of meat.
Be sure to skim carefully. When done take out meat and strain your
liquid. It will frequently jelly, and will keep in a cold place for
several days, and is useful for gravies, as well as soups.
Filed under: Recipes |