In making meat soups, put the meat into cold water and allow it to boil slowly, then simmer for three or four hours, - never ceasing to simmer. Watch carefully for the albumen to rise, when it must be skimmed off, again and again, until it is perfectly clear. Soup should always be made in a granite or enamel-lined kettle, as it is healthier and the color is, at the same time clearer. Beware of using too much salt; a little is better. More can be added as the soup boils down. Onions should be added as soon as the soup boils. When making a thick soup, the vermicelli, rice, or whatever thickening is used, should be partly cooked before adding. J. L. S.
The ordinary rule in making meat soup is to use a quart of cold water to each pound of meat and bone. If the liquid boils away in cooking, add water from the tea-kettle that is boiling. Lukewarm or cold water will injure the flavor.
Parsely pounded and bruised and put in the soup a few moments before done, gives a nice color. The same is true of celery. Grated carrot imparts a nice color also. Another good coloring for soup is burnt sugar. A little spinach pounded and added will give a green color.
Pare potatoes and cut into cubes and drop in a cold batter. Have ready, sliced onions, one-third as much as of potatoes, fat meat (salt pork or bacon, one-third as much as of onions), cut into short, narrow strips. Drop the meat into an empty hot soup kettle over the fire, fry lightly brown, add onions, stir to prevent burning. Add potatoes, season with salt, cover with boiling water and let boil about fifteen minutes, then add pepper and celery salt, and it is ready to serve.
M. H. P. Crandall.
One pint of water to every pound of meat; season with salt, pepper and vegetables to taste. Mary Butts.
Take a calf's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced meat balls of veal and beef, half a pint of wine, one dozen egg balls, juice of one lemon. The calf's head must have had the brains removed, and must have been boiled previously till the meat slips off the bone. The broth must be saved, so as to use in the soup.
Cut the head in small pieces after boiling. The veal and ham also must have been boiled and cut up, and all simmered for a couple of hours in the broth made by the calf's head. Now put all together. The forced meat balls and egg balls should be added, and all boiled for about ten minutes.
W. F. Winters.
Take three carrots, three turnips, the white part of a head of celery, three onions, and three leeks, if you have them. Wash and dry the vegetables, and cut them into thin shreds, an inch in length. Place the shreds in a stew-pan with two tablespoons of butter and a small pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them three quarts of clear stock and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and fat, and half an hour before the soup is done add two lumps of sugar, with two pinches of salt, and two pinches of pepper, two cabbage lettuces, twelve leaves of parsley cut in the same way as the other vegetables, after being immersed in boiling water for a minute. Boil half an hour longer, skim carefully, and serve with bread fried in dice shape. It must be remembered that quick boiling would thicken and spoil this soup, which ought to be a clear brown. Mrs. M. E. Hilton.
Put three pints of stock into a stew-pan with a carrot, a turnip, a small sprig of lemon-thyme, a bunch of parsley, and a little pepper and salt. Simmer gently for half an hour. Pick all the white meat from the remains of a cold roast chicken, mince it fine and pound in a mortar with the yolks of two hard-boiled eggs, the crumbs of half a roll which has been soaked in milk and then pressed dry, and two ounces of blanched and pounded almonds. Strain the soup, and return it again to the saucepan. Stir the pounded ingredients thoroughly into it, simmer gently for a few minutes, and serve. Mrs. Maria Hasty.
Giblets from two or three fowls; two quarts of water; one of stock; two tablespoonfuls of butter, two of flour; salt, pepper and onion if desired. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop the remainder. Return to the liquor and add stock. Cook butter and flour brown and add to the soup. Season. Mrs. M. White.
Clean and trim any kind of fish - fresh or salt water. Boil the fish with a head of celery, a small quantity of parsley, two onions, a bay-leaf, and five cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much water as will be required to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, nicely fried in butter; allow one for each person. Pour the soup over, and serve with toasted bread.
Mrs. Lucy Carr.
Have two feet thoroughly cleaned. Then put them in three quarts of water, and let it boil until it wastes away to three pints. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, as you want it, and add salt and nutmeg, if you like the flavor.
Take a dozen live crabs and place in some cold water with a little salt, and let soak for an hour. Now hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell and all, in a little butter in a saucepan, add a little thyme and bay-leaf, season with salt and a pint of white stock, then cover and cook for fifteen minutes, after which take out the crabs, strain the broth, and place the liquid to cool. When cool pour off the top. Now remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each one in some warm water. Next drain and chop them with about half their quantity of cooked rice. Add a little of the juice in which they have been cooked and then drain through a cheese-cloth. Add a little salt and red pepper, and place over the fire just previous to serving, but do not allow it to come to a boil. Isabel S.
Put four sticks of macaroni into a saucepan with one tablespoonful of butter and one onion. Boil until the macaroni is tender; when done drain and pour over it two quarts of good broth, beef, chicken, or other kind. Place the pan on the fire to simmer for about ten minutes, watching lest it break or become pulpy. Add a little grated Parmesan cheese, and serve. S. S.
One quart dried beans, one-half pound salt pork or ham, three quarts of cold water, salt and pepper to taste. Wash the beans and soak them over night. In the morning drain the water off, and cover them again with the boiling water; add the pork and boil gently two hours. Press the beans through a sieve, return them to the soup kettle, and bring to a boil. Add salt, pepper, butter and a speck of sugar, and serve with toasted bread. Mrs. M. C.
And all Vegetable Soups, see Part II.