To Stew Prunellas. — Wash, soak, and stew like ap-
ricots. Both apricots and prunellas make delicious
sauce when cooked in combination with equal quantities
of either prunes or seedless raisins.
To Stew Dried Apples or Peaches. — Both dried ap-
ples and dried peache✪ To Stew Dried Apples or Peachess should be washed, soaked, and
stewed like other dried fruits. Cook until tender, then
sweeten and serve. Sauce made of dried fruits, like
that made of fresh fruits, is generally finer flavored and
more digestible when eaten warm than when eaten cold.
To Stew Seedless or Sultana Raisins. — Pick over,
wash, and soak several hours in cold water, then put to
cook in the water in which they soaked. Add an equal
quantity of prunellas or apricots✪ To Stew Seedless or Sultana Raisins that have been washed
and soaked. Simmer for an hour, or until cooked,
sweeten to taste, and serve.
LofC.
CHAPTER X.
SOUP-MAKING.
In preparing soup stock any ordinary pot or kettle
can be used, but every kitchen should be provided with
a stock pot or digester, by the use of which two or three
times a week many scraps may be saved and a supply of
stock always kept on hand, from which a variety of soups
and sauces can be prepared at any time with very little
trouble. For there are enough scraps of cooked and un-
cooked meats, trimmings of roasts, steaks, chops, and cut-
lets, and odds and ends of vegetables in nearly every house
to keep the family supplied with nutritious, palatable
soup with very little labor, and scarcely any additional
expense. Soup stock is the juice or liquid extract of
meat, poultry, game, fish, shell fish, or vegetables, and
is used as the foundation of nearly all soups. To make
soup stock, put into a kettle or digester, in cold water
slightly salted, meat of any kind cut in small pieces, or
meat and bones well cut and broken, heat the water
gradually until it reaches the boiling point, then keep it
simmering continuously until the juices of the meat are
all extracted. The albumen of all meats is curdled and
hardened by being put into boiling water, but is dis-
solved and extracted by cold water ; and when meat is
put into a vessel of cold water and put over the fire and
soaked until the water reaches the boiling temperature,
Soup-Making. loi
and is afterward permitted to simmer gently, all its juices
are extracted and mingled with the water so perfectly
that the flavor of the stock is much finer than when
boiled rapidly. Continuous simmering is very essential
in soup-making. To let the stock boil rapidly is ob-
jectionable, and to let it stop simmering before the
process is finished is also objectionable.
Page 43 · 2 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Stew Prunellas. — Wash, soak, and stew like apricots. Both apricots and prunellas make delicious sauce when cooked in combination with equal quantities of either prunes or seedless raisins.
To Stew Dried Apples or Peaches. — Both dried apples and dried peaches should be washed, soaked, and stewed like other dried fruits. Cook until tender, then sweeten and serve. Sauce made of dried fruits, like that made of fresh fruits, is generally finer flavored and more digestible when eaten warm than when eaten cold.
To Stew Seedless or Sultana Raisins. — Pick over, wash, and soak several hours in cold water, then put to cook in the water in which they soaked. Add an equal quantity of prunellas or apricots that have been washed and soaked. Simmer for an hour, or until cooked, sweeten to taste, and serve.
CHAPTER X.
SOUP-MAKING.
In preparing soup stock any ordinary pot or kettle can be used, but every kitchen should be provided with a stock pot or digester, by the use of which two or three times a week many scraps may be saved and a supply of stock always kept on hand, from which a variety of soups and sauces can be prepared at any time with very little trouble. For there are enough scraps of cooked and uncooked meats, trimmings of roasts, steaks, chops, and cutlets, and odds and ends of vegetables in nearly every house to keep the family supplied with nutritious, palatable soup with very little labor, and scarcely any additional expense. Soup stock is the juice or liquid extract of meat, poultry, game, fish, shell fish, or vegetables, and is used as the foundation of nearly all soups. To make soup stock, put into a kettle or digester, in cold water slightly salted, meat of any kind cut in small pieces, or meat and bones well cut and broken, heat the water gradually until it reaches the boiling point, then keep it simmering continuously until the juices of the meat are all extracted. The albumen of all meats is curdled and hardened by being put into boiling water, but is dissolved and extracted by cold water ; and when meat is put into a vessel of cold water and put over the fire and soaked until the water reaches the boiling temperature,
Soup-Making. loi
and is afterward permitted to simmer gently, all its juices are extracted and mingled with the water so perfectly that the flavor of the stock is much finer than when boiled rapidly. Continuous simmering is very essential in soup-making. To let the stock boil rapidly is objectionable, and to let it stop simmering before the process is finished is also objectionable.
Records on this page
To Stew Dried Apples or PeachesTo Stew Seedless or Sultana Raisins