Recipes Tried and True

SOUP Recipes

“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.

Jeanette Lombardi
Phoenix Jobs

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