Buckeye cookery

For a quick soup, crush the bone and cut the meat rather fine: ; when done, strain and serve. Every kitchen should be provided with a soup-kettle (which has a double bottom), or a large iron pot with a tight-fitting tin cover with a hole size of a large darningneedle in it at one side of the handle. Keep kettle covered closely, so that the flavor may not be lost, and simmer slowly, so that the © quantity may not be much reduced by evaporation, but if it has boiled away (which may be the case when the meat is to be used _ for the table), pour in as much hot water as is needed, and add vegetables, noodles, or any thickening desired. Vegetables should be added just long enough before soup is done to allow them to be thoroughly cooked. An excellent soup for a small family may be made from the bones and trimmings cut from a steak before broiling. The bones from a rib roast, which are generally cut out and thrown away by the butcher, after weighing, should always be ordered sent with roast and used for soup. For coloring and flavoring soups, use caramel, browned flour, SOUPS. | 307 onions fried brown, meat with cloves in it, or browned with butter. Poached eggs are an excellent addition to some soups.. They should _ be added just before serving, one for each person. They may be poached in water or dropped into the boiling soup, or two or three eggs, well-beaten and added just before pouring in tureen, make a nice thickening. .Cayenne pepper or a bit of red pepper pod, Worcestershire, Halford, or Chili sauce, and catsups, are considered by many an improvement to soup, but must be cautiously used. Force meat balls, made of the meat boiled for the soup, are also used. | SOUP STOCK. | To four pounds of lean beef (the inferior parts are quite as good for this purpose) put four quarts of cold water (soft is best), wash the meat and put it in the water without salt; let it come slowly to boiling point, skim well before the agitation of the water has broken the scum, add a little salt, and a dash of cold water, to assist the scum to rise, skim again, set back and let it boil gently on one side or in one place, and not all over (‘‘the pot should smile, not laugh”), for six or eight hours, until the meat is in, rags (rapid boiling hardens the fiber of the meat and the savory flavor escapes with the steam), add a little pepper, strain into a stone jar, let it cool, and remove all the grease. This stock will keep for many days in cold weather, and from it can be made all the various kinds of soups b; adding onion, macaroni, célery, asparagus, green pease, carrot, tomato, okra, parsley, thyme, summer savory, sage. and slices of lemon; many of the herbs may be first dried, then pulverized and put in cans or jars for winter use. Celery and carrot seed may be used in place of the fresh vegetables. Macaroni should be first. boiled in slightly salted water, cut in pieces one or two inches long, and added a short time before serving. To prepare soup for dinner, cut off'a slice of the jelly, add water, heat and serve. Whatever is added to this, such as rice, tapioca, vegetables, etc., may first be cooked before being added, as much boiling injures the flavor of the stock. _. A rich stock can also be made from a shank or shin of beef (knuckle of veal is next best); cut in several pieces, crack the bones, add four quarts water, boil up quickly, skim, add salt, skim, and let boil gently until the liquor is reduced one-half; strain, cool ee PO Be Ba 30812): ) SOUP Ve at Ace