The Maggi * essence is one of the best pre- parations for flavouring that has been placed upon the market of late years, and I strongly recom- mend it to my readers as a most useful, delicious, and necessary store-room requisite. Its uses, besides imparting an excellent flavour, are manifold, as will be seen. Imported by Messrs. Cosen/a & Co. (See p. 31.) SOUPS. 43 CHAPTER IV. SOUPS. A few years ago the necessity for good cookery books and elaborate recipes on this subject was paramount ; in England, especially as compared with the Continent, cooks needed much instruction and even wanted pressing to be persuaded of the importance of the subject. Soups should be a strong point in every establishment, and the foreigner has undoubtedly taught us the way to succeed in this matter. There are, and there will of course always be, many ways of making soups, economical, practical, dainty, luxurious, and otherwise ; but at the beginning of this chapter we cannot do better than speak of a Swiss invention which has lately been introduced into England, and which bids fair to do away with all the trouble which some folks think inherent to soup making. I am speaking of the Maggi soups and conxommcx. At the bare mention of such things our readers will say, “ Oh, we know them well, they are the usual desiccated soup, or some other form of the well- worn Liebig, Brand extracts, etc., etc.” But it is not so ; the Maggi preparation is an unique one, and the results are absolutely equal to home-made soups COOKERY. 14 iu which fresh materials are used. They have been imported into England within the last couple of years by Messrs. Cosenza and Co., of 95, Wigmore Street, London, W., and are becoming widely known and appreciated as they deserve to be. There are thirty- three varieties. A packet dissolved in a little water, or part stock and water, produces the most delicious soup imaginable for two or three persons. As to the con- somme, it is in away the same sort of thing as the other meat extracts which have been on the market, but with a difference, viz., that one tube, prepared as it is with a gelatine capsule, produces a strengthening and delicious clear soup, such as can only be made at home with trouble and expense. The capsule is put into the water as soon as it boils, and must be stirred until entirely dissolved. Add some cooking sherry, or red wine if desired, and serve with small dice of boiled custard or a handful of chopped chervil and chives. Every kind of soup may be prepared with the help of one of the stocks (see chapter “ Stocks and Sauces”) and any fresh vegetable, macaroni, rice, barley, tapioca, etc., etc. Onion Soup. — Slice some onions, and put them into a saucepan with a little butter. Stand them over a moderate lire, and let them brown slowly, stirring them with a wooden ladle. When they are of a good colour sprinkle over them a couple of tablespoonfuls of dour, or pea-dour as desired, davour to taste, and dually add the required quantity of stock. Strain and serve with fried bread cut into dice✪ Onion Soup. This soup soups. 45 can also be made with water, and served with parmesan cheese.

AI-modernized reading of the original text

The Maggi * essence is one of the best preparations for flavouring that has been placed upon the market of late years, and I strongly recommend it to my readers as a most useful, delicious, and necessary store-room requisite. Its uses, besides imparting an excellent flavour, are manifold, as will be seen. Imported by Messrs. Cosenza & Co. (See p. 31.) SOUPS. CHAPTER IV. SOUPS. A few years ago the necessity for good cookery books and elaborate recipes on this subject was paramount ; in England, especially as compared with the Continent, cooks needed much instruction and even wanted pressing to be persuaded of the importance of the subject. Soups should be a strong point in every establishment, and the foreigner has undoubtedly taught us the way to succeed in this matter. There are, and there will of course always be, many ways of making soups, economical, practical, dainty, luxurious, and otherwise ; but at the beginning of this chapter we cannot do better than speak of a Swiss invention which has lately been introduced into England, and which bids fair to do away with all the trouble which some folks think inherent to soup making. I am speaking of the Maggi soups and consommés. At the bare mention of such things our readers will say, “ Oh, we know them well, they are the usual desiccated soup, or some other form of the wellworn Liebig, Brand extracts, etc., etc.” But it is not so ; the Maggi preparation is an unique one, and the results are absolutely equal to home-made soups iu which fresh materials are used. They have been imported into England within the last couple of years by Messrs. Cosenza and Co., of 95, Wigmore Street, London, W., and are becoming widely known and appreciated as they deserve to be. There are thirtythree varieties. A packet dissolved in a little water, or part stock and water, produces the most delicious soup imaginable for two or three persons. As to the consomme, it is in away the same sort of thing as the other meat extracts which have been on the market, but with a difference, viz., that one tube, prepared as it is with a gelatine capsule, produces a strengthening and delicious clear soup, such as can only be made at home with trouble and expense. The capsule is put into the water as soon as it boils, and must be stirred until entirely dissolved. Add some cooking sherry, or red wine if desired, and serve with small dice of boiled custard or a handful of chopped chervil and chives. Every kind of soup may be prepared with the help of one of the stocks (see chapter “ Stocks and Sauces”) and any fresh vegetable, macaroni, rice, barley, tapioca, etc., etc. Onion Soup. — Slice some onions, and put them into a saucepan with a little butter. Stand them over a moderate lire, and let them brown slowly, stirring them with a wooden ladle. When they are of a good colour sprinkle over them a couple of tablespoonfuls of dour, or pea-dour as desired, davour to taste, and dually add the required quantity of stock. Strain and serve with fried bread cut into dice. This soup soups. can also be made with water, and served with parmesan cheese.

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