HINTS FOR SOUPS. FISH. GAME. CHICKEN. GUMBO. MEAT. VEGETABLE.
CROUTONS. FORCE-MEATBALLS. GERMAN SOUP-BALLS.
EGG BALLS. NOODLES. CARAMEL. BROWNED FLOUR. COLORING. SOUP POWDER. TO CLARIFY. STOCK OR BROTH.
Beef is considered the best soup-meat for a standby; but I subjoin recipes that include other kinds, all of which will be found palatable. It is well to keep a stock-pot of meat broth on hand for soups. Any bits of bones or trimmings, the bones from roasts, the tough ends from porter-house steaks, or the cold bits of cooked meats, or fowls, should be put into it, and when cooked done the broth should be strained through a colander, and into an earthen vessel, for future use. Do not cook vegetables in the stock, as they will cause it to sour. Soup-stock may be made the basis of almost any kind of soup - macaroni, vermicelli, different vegetables, rice, or noodle. Keep it in a cool place; take off the fat that rises.
To dry parsley or celery, put in a slow oven; watch, and when dry rub lightly to take out stems, and cork up tightly in a bottle for gravies or soups.
Sassafras leaves, dried and powdered, are sometimes used in Gumbo soup. A large spoonful to a pot of beef soup, put in a few minutes before taking from the fire, improves it.
If soups or sauces, or beef tea, have an excess of fat, lay a piece of coarse brown wrapping paper or blotting paper on top, and it will absorb the fat. Lift the paper, and the liquid will run off. Repeat operation until freed sufficiently.
If soup is over-salted, add a teaspoon of sugar and a tablespoon of vinegar, and it will help to modify it.
Catsups and different sauces are added to soups, according to the taste of families.
A quart of water and a teaspoon of salt is about the right proportion to a pound of meat.
The soup recipes credited to Miss Corson were procured direct from her by the writer, while in attendance at her course of Demonstrative Lessons in Cookery. They are published with the full consent of Miss Corson. The writer has tested them with much satisfaction.
Yolks of 4 hard-boiled eggs mashed fine with the yolk of 1 raw egg and a teaspoon of flour. Season with a pinch of pepper, half a teaspoon of salt, and a sprinkling of parsley. Make into balls half the size of a thimble and boil in clear water for two minutes. Add to the soup when ready to serve.
Take bits of cooked meat or fowl; mince fine, season well, and bind together with an egg. Roll in cracker or bread crumbs, and fry in hot lard in balls the size of the yolk of an egg.
Mix together butter and cracker crumbs into a firm round ball. Drop into the soup a very short time before serving. Very nice for chicken broth.