There are many varieties of soup, but few distinct classes. A plain soup is a simple stock of either meat or vegetable origin. It may contain one kind of meat or vegetable, or more than one kind; but the distinguishing feature is the absence of elaboration. No attempt is made at display. It is simply seasoned with salt and pepper. Beef soup is an example. A clear soup has a meat-stock basis, either simple or compound. Such a soup must be perfectly clear, colored a beautiful amber, and nicely flavored with vegetables. Herbs are added if desired. Example, chicken consomme. A vegetable soup may have a mixture of various vegetables cooked in water and seasoned, or meat broth may be added also. When a stock is made simply by cooking vegetables in water and straining it is called a vegetable stock. Example, tomato soup. A cream soup has milk as the distinguishing characteristic, and may be made from a meat stock, as cream of chicken, or from a vegetable stock, as cream of celery. Mixed soups form a sixth and last distinct class of soups. These are made by uniting two or more of the others, in proper proportion. .
Cut round steak into small pieces, free from fat, put into a saucepan, granite or porcelain, cover with cold water about one inch, and add one-fourth teaspoonful of salt to each cup of water. Heat gradually to nearly the boiling point .and let simmer twenty minutes, press with a spoon to free the juice, strain and serve.
Prepare the beef as for Emergency Beef Tea, put in a glass fruit jar, add one-half cup of cold water to each pound of meat, put the cover loosely on the jar and set in a kettle of cold water on a support. Heat gradually to the boiling point, and let simmer two or three hours, then strain, pressing out as much juice as possible, and serve.
Prepare the steak as for beef tea, and put in a jar without any water; put the jar in a kettle of cold water, and finish the same as beef tea.
Sear a piece of round steak on both sides, and heat it enough so that the juices may be extracted by squeezing with a lemon squeezer or a meat press. (Cut in small pieces before squeezing.) Put the juice into a warm cup, and if still too cool to serve, set the cup in water be-low 1800 F. If the juice is heated above 1800 F., the albumen will coagulate. If it is desirable to have the juice absolutely free from any possibility of a smoky taste, put the meat in a granite basin, and heat over water until each outer surface is white, then cut in small pieces, and squeeze.
Two cups of beef broth, one generous half cup of strained tomato. Season with one-fourth teaspoonful of salt and a dash of pepper.
One-half cup of broth, two tablespoonfuls of tomato. Salt and pepper to taste.
Choose the neck, and be sure that it is perfectly cleansed. Remove the outer thin skin. To have the best results, have the meat cut into two-inch lengths. Put into the kettle, press down well, and cover to the depth of one inch with cold water. Cook slowly four or five hours. Strain through a colander, and allow the fat to remain over the top until the broth is needed. Remove all the fat before using. A little cold water poured into the hot soup will help make the fat rise to the top. Parsley, rice or barley may be appropriately served in lamb or mutton broth.
Put the bones, skins, and refuse bits of turkey in a saucepan with some trimmings of celery. Add a tea-spoonful of salt, and sufficient water to cover the bones, simmer for three hours, strain, and remove the grease.
Tomatoes or rice are appropriate with turkey broth. Turkey broth is much less delicate than chicken, but is enjoyed by some.
One pint of milk, two teaspoonfuls of flour, and two teaspoonfuls of butter put together as for a white sauce. Add one level teaspoonful of salt, a dash of pepper, and a drop of onion juice. To this add one-half cup of cooked noodles. Bring to the boiling point and serve.