Blue Ribbon and Pure Gold cook book

Soup Flavorings—Besides vegetables, there are rice, barley, beans, macaroni, vermicelli, mushrooms, beet-root, spices, celery seed, Pure Gold celery salt, etc. Many people are fond of onions sliced and fried in butter and flour. Soups are often spoiled by using poor spices. Pure Gold spices are always absolutely pure and of the choicest quality. Pure Gold herbs are also superior, being carefully selected and cured, hand-rubbed, and stems, etc., removed. To Clarify Soup Stock—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 1 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 cheesecloth laid over another strainer. ‘The strainer keeps the scum from clogging the cloth. Brown Soup Stock, No. 1—2 pound shin of beef, 1 pound _ knuckle of veal, 1 pound fresh cooked meat, 4 quarts of cold water. To each pound of meat and bone allow 1 heaping tablespoonful each of onion, carrot, turnip cut in 4 inch cubes, half a head of celery, or 1 teaspoonof Pure Gold celery salt, 2 Pure Gold bay leaves, sprig of parsley, 6 Pure Gold cloves, 12 Pure Gold pepper corns, | tablespoon salt. Soups 21 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 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. Veal or White Stock—Wipe 4 pounds of knuckle of veal, break the bones, put it into 1 gallon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 Pure Gold bay leaf and 1 tablespoon salt, and simmer 1 hour longer. It should jelly when cold, and the fat can easily be taken off. It can be melted for use and strained through cheesecloth or flannel, or clarified with egg if necessary and is wanted very clear. If soups have too much fat, remove by means of a piece of blotting paper or a piece of unglazed paper dipped in cold water and drawn across the top. Bouillon—This is clear, brown stock, served as soup—usually in cups. Consommeé—2 pounds of lean beef, 2 pounds of veal, 1 onion, 1 Pure Gold bay leaf, stalk of celery, sprig of parsley, small-sized carrot, 3 quarts of cold water, 2 tablespoons of fat, tablespoon of salt. | The under part of the round of beef and the knuckle of veal are the best for this soup. Cut all the meat into pieces about 1 inch square. Put the fat in the soup kettle, add to it the meat, and stir over the fire about 5 minutes, or until the meat is nicely browned. Now add the water and let simmer for 4 hours. Add the vegetables and bay leaf and simmer 1 hour longer; strain through a sieve, and cool. When cold, remove the fat and it is ready for use.