Cookery for every household

wooden spoons are to be preferred to iron ones, or a wooden presser may be used instead of one of the spoons. Stand the sieve with the narrow rim uppermost and within a basin. The basin must not be so small that the sieve covers the rim. Pour a small quantity of the mixture on the top of the sieve and commence the running through. Put two fingers on the bowl of the spoon and rub through with the edge. Moisten the mixture with some of the liquid part of the soup when necessary, and Wooden Presser from time to time remove what adheres to the lower side of the sieve with the second spoon. As little as possible should be left on the top of the sieve when finished, and upon the patient rubbing through the success of the soup will depend. In the case of a meat puree it will simplify the work if the meat is pounded in a mortar with a little of the liquid before sieving. Sieves should be well washed and brushed after use, and dried in a warm or airy place, but not too near a fire. If a particularly smooth soup is desired, it should be tammied instead of sieved, in the same way as a sauce is tammied. To Add Eggs and Cream to Soup When a whole egg is added to soup to enrich it, it should be beaten up with a fork, put into the soup tureen, and the hot soup poured gradually on to it, stirring all the time. If the yolk of the egg only is used, it should be beaten up with a table-spoonful of milk or water and added in the same way. When yolks of egg and cream are used for thickening (a liaison), they should be beaten together, then the saucepan containing the soup should be drawn to the side of the fire where it will no longer boil, and the eggs and cream strained into it, stirring all the time. Then reheat very carefully, not ceasing to stir, and do not boil again or the soup will curdle. To Serve Soup Soup must always be served very hot ; this is very important, and both soup tureen and plates should be carefully heated beforehand. No grease should be left floating on the top of the soup, but should be removed or absorbed in the making. Soup should be sufficiently seasoned before it is sent to table, but not overmuch so. A thick soup or purée must not be too thick, it is not meant to be like porridge, but of a nice creamy consistency. When croutons of toast or fried bread are served with soup, they should be placed on a small dish or plate with a dessert paper under them. For directions for making these see Recipe 1301. Grated cheese, when served as an accompaniment, should also be placed on a small dish with a paper under it. The same with powdered mint, which generally accompanies pea soup ; it must always be served separately as many people object to it. PLAIN SOUPS FOR FAMILY USE (1) MEAT SOUPS AND BROTHS Note. — Some of the following meat soups may appear somewhat expensive for ordinary family use, but it must be remembered that the meat used is very often served as a separate dish, or else the soup is so substantial in itself that it might almost take the place of a meat dish. 1. Baked Soup 1 lb. lean beef. 2 qts. cold water. 1 teacupful split peas. $ teacupful rice. 2 tomatoes. 1 onion. 1 carrot. Salt, pepper.