Consomme Or Plain Meat Stock For Soup

Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made the longer it keeps. It is best made of fresh, uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where meat forms part of the every-day diet, a good cook will seldom be without a stock-pot.

Four pounds of beef and broken bones, 1 gallon of cold water and 2 teaspoons of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer 3 or 4 hours, until the water is boiled away 1/2 add the salt, strain and set to cool in an earthenware dish well covered; when cold, take off the fat from the top and it is ready for use. To make soup for a family of 6, take 1/4 of the stock, to which add 1/4 of boiling water and any vegetable desired; boil 3 hours; season with salt and pepper.

Barley Broth

Put 12 pounds of shin beef in 1 gallon of water; add a cup of pearl barley, 3 large onions and a small bunch of parsley minced, 3 potatoes sliced, a little thyme and pepper and salt to taste; simmer steadily 3 hours, and stir often, so that the meat will not burn. Do not let it boil. Always stir soup broth with a wooden spoon.

Vegetable Soup With Stock

Cut 3 onions, 3 turnips, 1 carrot and 4 potatoes; put them into a stewpan with 2 tablespoons of butter and a teaspoon of powdered sugar; after it has cooked 10 minutes, add 2 quarts of stock, and when it comes to a boil put aside to simmer until the vegetables are tender, about 1/2 hour.

Chicken Gumbo Soup

Fry 1 chicken; remove the bones; chop fine; place in kettle with 2 quarts of boiling water, 3 ears of corn, 6 tomatoes, sliced fine, 24 pods of okra; corn, tomatoes and okra to be fried a light brown in the gravy left from frying the chicken; then add to the kettle with water and chicken 2 tablespoons of rice, pepper and salt; boil slowly 1 hour.

Noodles For Soup

Take 2 eggs, butter the size of a walnut, 3 tablespoons sour cream, sufficient flour to make a rather stiff dough; knead, roll out very thin and cut in narrow strips; cook 1/2 hour or less.

Potato Soup

To 1 quart of water use 1 onion sliced fine and 10 large potatoes sliced fine; boil until tender, about 30 minutes, then add 1 cup milk, 1 tablespoon of flour stirred with a lump of butter the size of a walnut and salt and pepper to taste; serve hot.

Macaroni Soup - Italian Style

Put 4 1/2 sticks of macaroni into a saucepan with 1 tablespoon of butter and 1 onion; boil until the macaroni is tender; when done, drain and pour over it 2 quarts of good broth, beef, chicken or other kind; place the pan on the fire to simmer for about 10 minutes, watching lest it break or become pulpy; add a little grated Parmesan cheese and serve.

Chicken Soup

Time, 4 hours. Boil 2 chickens with great care, skimming constantly, and keeping them covered with water; when tender, take out the chicken and remove every bone from the meat; put a large piece of butter into a frying pan and sprinkle the chicken meat well with flour; lay in the hot pan; fry a nice brown and keep it hot and dry; take a pint of the chicken water and stir in 2 large spoons of curry powder, 2 of butter and 1 of flour, 1 teaspoon of salt and a little cayenne; mix it with the broth in the pot; when well mixed, simmer 5 minutes, then add the browned chicken; serve with rice.