A manual of home-making

Meat cooked for a stew may be drained, rolled in egg and buttered crambs, and brow^ned for variety* The broth may be thickened and served as gravy. 614 A MANUAL OF HOME-MAKINO Swiss itieak 1)4 pountlH rouiid i^teiik, ^y^-l €up flour 1 14 to 2 inches Ikirk li rUccs liarott 1 small union Halt and popper Pound Uw. firmr into both sides of the piece of steak. Cook the barcm and fllieed oniun until brown. Add the jiieat, brown each side, nnd ndtl wiiter or t.i>m«to juice hardy to cover the steak. Cover and Eumiiier it im thi^ stove or place it in the oven. When it is half done, aeason with sail and jKipper. *1 mpsB GENEliAL DIRECTIONS FOR SOUP-MAKINQ Soups may he ekissified as follows: Soups with stocky as bouil*^ lon^ brown stock, white stock, eonsoraoi^, laiiib stock; soups without stock, as cream soups, purees, bisques; and chowders* Only soups with stock will he considered here. Cream soups have white sauce as a basis (page 552). Since the purpose in makitig soup is to draw out as much food substance and flavor- ing material m possible, the hones or meat should be placed id cold water and should be heated slowly. Bones are hkely to be better utilized if a receptacle is kept for Boup materials only; then ev^er>' few days the soup kettle may be placed on the stove, if the soup kettle is always kept ou the stove and especially if the amount of material is large, as in the case of hotel soup kettles, there is danger of food poisoning because the repeated heating and cooling of the meat and broth furnishes excellent conditions for the growth of certain harmful microorganisms. If sparingly used, fresh pork and ham bones make good additions to soup. If thei*e is a small amount of soup stock on hand, it may he used with the water from boiled potatoes, rice, celery, and the like, to make a delicious soofiw Soup stock may be used in white sauce or brown sauce to im- prove the flavor. If clear soup is wished, only bones should be used, because meat would have to be strained out and would probably be wasted. Meat that has been used for making soup has lost its flavor but not its nutritive qualities; consequently, if a house- keeper wishes to be thrifty, she will boil the soup meat for a shorter time, or imtil it is tender, and serve it with the soup.. I MEAT AND POULTEY 515 A soup made in this way with the addition of rice, pearl bar- ley, macaroni, or vegetables makes an appetizing luncheon dish. BouMfin 4 pounds of mexit without bone 4 pints CO id water 1 1^ teaspoons salt 1(K12 peppercorns 4 cloven 1 cup canned tomato, if desired \i teaspoon pepper ^^ teaspoon sweet herbs Bay leaf VW tablespoons eaeh of earrot, onion, celery To make bouillon : (I ) f lae a kettle with a tight-fitting cover to keep in the flavors; (2) wipe the meat with a damp cloth; (3) trim off undesirable por- tions; (4) cut in small piect^; (5) plare the meat in the kettle; (ji) cover it with eold water and allow it to stand I'i hour; (7) brinj^ it to the Himmering point, 180" F.p and cook it For 5 or 6 hours, never allowing the soup to boil; (8) add the vegetables and aeai^onings 1 hour before serving; (9) strain off the liquid and set it away uncovered to cooL Drmtm mup Jdodo 6 |>ounds shin of beef 3 quarts cold water K teaspoon peppcrconiB 6 cloves H bay leaf 3 sprigH thyme