14. To ScAaLLop—To bake in a dish—the mix- ture is always cut small, with liquid, usually sauce, and bread crumbs. The French term is ‘‘au gratin.” 15. PARBOILING—Cooking food partially. 16. ScALDING — Heating just below boiling point. 22 Blue Ribbon Cook Book SOUPS Soups are of two classes. Soups made with “‘stock,’’ and soups without. To the former class belong bouillon, brown stock, white stock, consomme and lambstock, or mutton-broth. Soups without stocks are classed as cream soups, purees and bisques. The best cuts for stock are: shanks of beef, neck cuts, knuckles of veal. Lower part of round. Any coarse, tough part, is more appropriate, because it contains more extractives and more gelatine. A good rule is to allow a quart or a little less of water to a pound of meat. This makes a rich soup. Simmer slowly and when done, strain through a colander. If a clear soup is desired, it should be strained through a hair sieve or clean towel. All bones, pieces of beef, remnants of fowl, such as chicken and turkey, add a rich flavor to many kinds of soup. Oftentimes hits of meat and the odds and ends of fowl alone make a nice soup, but by adding some fresh meat, a rich flavor is imparted. Meats for soup should always be put on to cook in cold water, and allowed to simmer slowly for several hours in order that the essence of the meat may be drawn out thoroughly. Soup Flavorings—Besides vegetables, there are rice, barley, beans, macaroni, vermicelli, mushrooms, beet-root, spices, herbs, celery seed Blue Ribbon celery salt, etc. Many people are fond of onions sliced and fried in butter and fiour. Soups are often spoiled by using poor spices. Blue Ribbon spices are always absolutely pure and of the choicest quality. Biue Ribbon herbs are also superior, being carefully selected and cured, hand-rubbed, and stems, etc., removed. To Clarify Stock Soup—Put into a saucepan stock to be cleared, and into it stir the whites and crushed shells of as many eggs as there are quarts of stock. Heat and stir until it has boiled for 2 minutes. Then add \% cup of cold water for each quart of stock. Keep stock hot, without letting it simmer, for 20 minutes, in order that the albumin as it coagulates may entangle every solid particle in the stock. Pour through a fine strainer held above double cheese cloth laid over another strainer. The strainer keeps the scum from clogging the cloth. Brown Soup Stock, No. 1—2 pound shin beef, 1 pound knuckle of veal, 1 pound fresh cooked meat, 4 quarts of cold water. To each pound of meat and bone allow a heaping tablespoon each of onion, carrot, turnip cut in 4 inch cubes, half a head of celery, or 1 teaspoon of Blue Ribbon celery salt, 2 bay leaves, sprig of parsley, 6 cloves, 12 pepper corns, 1 tablespoon salt. Directions for Making Stock, No. 1—Have the bones broken small, cut meat into small cubes. If raw meat only is used, brown one-third in a little fat in the frying-pan with the onions. Let meat and bones soak in water 1 hour, then simmer in covered kettle 4 or 5 hours, or until meat is in fragments. About 1 hour before removing stock from the fire add to it Soups 23 vegetables and seasonings. When vegetables are soft, strain the stock through a coarse strainer and set aside until the fat solidifies on the surface. Remove every speck of this fat, saving it to clarify, and if stock is to be used for clear soup, clear it according to directions for ‘‘clearing soup.’ Stock No. 2—After straining off Stock No. 1, add more vegetables and any bones or scraps of meat left from roasts, etc., and a small amount of fresh meat: cover with water and simmer again for 4 or 5 hours, add more vegetables. This makes a good stock, but is not clear.

AI-modernized reading of the original text

14. To SCALLOP—To bake in a dish—the mixture is always cut small, with liquid, usually sauce, and bread crumbs. The French term is ‘‘au gratin.” 15. PARBOILING—Cooking food partially. 16. ScALDING — Heating just below boiling point. 22 Blue Ribbon Cook Book SOUPS Soups are of two classes. Soups made with “‘stock,’’ and soups without. To the former class belong bouillon, brown stock, white stock, consomme and lambstock, or mutton-broth. Soups without stocks are classed as cream soups, purees and bisques. The best cuts for stock are: shanks of beef, neck cuts, knuckles of veal. Lower part of round. Any coarse, tough part, is more appropriate, because it contains more extractives and more gelatine. A good rule is to allow a quart or a little less of water to a pound of meat. This makes a rich soup. Simmer slowly and when done, strain through a colander. If a clear soup is desired, it should be strained through a hair sieve or clean towel. All bones, pieces of beef, remnants of fowl, such as chicken and turkey, add a rich flavor to many kinds of soup. Oftentimes hits of meat and the odds and ends of fowl alone make a nice soup, but by adding some fresh meat, a rich flavor is imparted. Meats for soup should always be put on to cook in cold water, and allowed to simmer slowly for several hours in order that the essence of the meat may be drawn out thoroughly. Soup Flavorings—Besides vegetables, there are rice, barley, beans, macaroni, vermicelli, mushrooms, beet-root, spices, herbs, celery seed Blue Ribbon celery salt, etc. Many people are fond of onions sliced and fried in butter and fiour. Soups are often spoiled by using poor spices. Blue Ribbon spices are always absolutely pure and of the choicest quality. Biue Ribbon herbs are also superior, being carefully selected and cured, hand-rubbed, and stems, etc., removed. To Clarify Stock Soup—Put into a saucepan stock to be cleared, and into it stir the whites and crushed shells of as many eggs as there are quarts of stock. Heat and stir until it has boiled for 2 minutes. Then add \% cup of cold water for each quart of stock. Keep stock hot, without letting it simmer, for 20 minutes, in order that the albumin as it coagulates may entangle every solid particle in the stock. Pour through a fine strainer held above double cheese cloth laid over another strainer. The strainer keeps the scum from clogging the cloth. Brown Soup Stock, No. 1—2 pound shin beef, 1 pound knuckle of veal, 1 pound fresh cooked meat, 4 quarts of cold water. To each pound of meat and bone allow a heaping tablespoon each of onion, carrot, turnip cut in 4 inch cubes, half a head of celery, or 1 teaspoon of Blue Ribbon celery salt, 2 bay leaves, sprig of parsley, 6 cloves, 12 pepper corns, 1 tablespoon salt. Directions for Making Stock, No. 1—Have the bones broken small, cut meat into small cubes. If raw meat only is used, brown one-third in a little fat in the frying-pan with the onions. Let meat and bones soak in water 1 hour, then simmer in covered kettle 4 or 5 hours, or until meat is in fragments. About 1 hour before removing stock from the fire add to it Soups 23 vegetables and seasonings. When vegetables are soft, strain the stock through a coarse strainer and set aside until the fat solidifies on the surface. Remove every speck of this fat, saving it to clarify, and if stock is to be used for clear soup, clear it according to directions for ‘‘clearing soup.’ Stock No. 2—After straining off Stock No. 1, add more vegetables and any bones or scraps of meat left from roasts, etc., and a small amount of fresh meat: cover with water and simmer again for 4 or 5 hours, add more vegetables. This makes a good stock, but is not clear.

Blue Ribbon cook book