A text-book of cooking

Heat the sugar and sliced onion. Cook until the onion is browned, and the sugar is almost black in color and is thoroughly caramelized (i.e. until it has lost its sweetness). 1 Cut the vegetables into dice, add a little water; and cook until the vegetables are tender. Add the beef stock to the vegetables and vegetable stock ; heat; evaporate, if necessary, and then serve. The vegetables may be strained from the soup, and cooked rice, macaroni, or barley added; or the rice, macaroni, or barley may be cooked with the vegetables. Pearl barley should be soaked in water before being cooked in the stock. Other vegetables may be used for soup making, as toma- 1 Note to the Teacher. — Since the process of cooking sugar for coloring soup is difficult for the inexperienced pupil, it is well for the instructor to demonstrate this process of cooking. toes, green peas, asparagus, and cauliflower. Indeed, ingenuity in combining flavors and utilizing "left overs" should form no small part of soup making. Examination of Meat Left from Soup Making. — Which contains the more nutriment, — beef stock or the meat from which the stock was prepared ? What valuable protein material does the solid meat contain? (See Protein in Meat, p. 131.) Taste a bit of the meat. What does it lack ? In what does the flavoring of this meat exist ? What can be added to this " left over " meat as a substitute for its flavor ? In the recipe for Baked Hash (below), what supplies flavor to the meat ? BAKED HASH 1} cupfuls chopped meat and fat J cupful (or more) boiling water 1J cupfuls mashed potatoes or stock Salt and pepper 1 cupful cracker crumbs, or 1 teaspoonful scraped onion 2 cupfuls soft bread crumbs Chopped parsley 2 tablespoonfuls butter Mix all the ingredients, except the butter and crumbs. Add enough water or stock to moisten all ingredients. Place the mixture in a buttered baking dish. Butter the bread or cracker crumbs. Cover the hash mixture with the buttered crumbs, and bake slowly until the meat is thoroughly heated and the crumbs browned. Serve at once. REVIEW IX.— MEAL COOKING JltUttU Broiled Steak Mashed Potatoes Junket '* Custard " with Sliced Bananas See Review I (p. 41) for suggestions regarding the preparation of the lesson. LESSON XLIV Beef: Methods of Cooking Tough Cuts (III) ROLLED BEEFSTEAK 1 pound round steak J teaspoonful salt 1 cupful soft bread crumbs 1 small onion, chopped 1 teaspoonful ground cloves . Hot water or milk, salt, pepper, Pepper flour, and fat Cut round steak of ^ inch thickness into pieces 3 by 4 inches. Make a, stuffing of the bread crumbs, chopped Fig. 42. — Rump. onions, cloves, salt, pepper, with enough hot water or milk to moisten. Spread the stuffing over the pieces of steak, roll up each piece and tie it with a piece of string, or skewer it with tooth picks. Dredge generously with flour and add salt and pepper. Brown in beef drippings or other fat, cover with boiling water, and simmer for 1£ hours or until tender. Remove the strings or tooth picks, and serve the meat with the sauce in which it was cooked. BEEP STEW 2 pounds beef 1 quart hot water i cupful flour 2 carrots, cut in dice 2 teaspoonfuls Bait 1 turnip, cut in dice \ tcaspoonful pepper 4 potatoes, cut in dice 1 onion cat into slices 1 tablespoon ful kitchen bouquet Remove the fat from the meat to be stewed; cut the meat into 1-inch pieces ; crack the bone. Dredge the meat Fig. 43. — English cut.