Buckeye cookery

and skim, and if boiled properly and long enough, an excellent jelly will result. Too violent boiling makes the stock cloudy and dark. — To clarify stock that has been darkened by careless skimming and improper boiling, mix one egg and shell in a gill of cold water, add ‘a gill of the boiling soup, then stir into the soup until it boils up; remove to back of stove, and let stand until the white and shell of the ‘egg have collected the particles that color the soup, and strain once or “‘wice until it looks clear. Stock should never be allowed to stand and cool in the pot in which it is cooked ; pour into an earthen dish, Jet stand to cool uncovered, when all the fat should be removed and saved to clarify for drippings; the stock is then ready for use as wanted for soups or gravies. The flavor of stock may be varied by using in it a little ham, anchovy, sausage, sugar, or a calf’s foot. Sprigs of herbs, and whole spices may be used in seasoning, and afterward strained out. Delicate flavors should be added just before serving, as boiling evaporates them. Stock made from meat without bone or gristle will not jelly, but will taste very like good beef-tea. Never boil vegetables with stock, as they will cause it ta pecome sour. 3 7 Aneconomical soup-stock may be made of steak or roast-beef oones, after cooking, adding a little piece of fresh meat, or none at ali, and allowing it to simmer at least five hours; strain, remove all fat the next day, and it will be ready for use. SOUP FROM STOCK. To make soup from any stock, put on as much stock as needed dif in jelly, scrape the sediment from off the bottom), add seasoning, water and vegetables. The potatoes should be peeled, sliced, and laid in salt and water for half an hour, the cabbage parboiled and drained, and all others either sliced or cut fine, before adding them to the soup; boil until thoroughly dissolved, strain through a colander and serve at once. ANOTHER WAY. When stock is drawn off, season with celery salt. A little vermicelli boiled in it for fifteen minutes will give it more body—or some of the fancy letters, stars, triangles, etc., that are made particularly for soups can be used, or egg-balls can be made by mixing raw egg _ with just enough wheat flour or corn starch to make it into round { SOUPS 309 balls, then drop them into the soup and boil for ten minutes. A little milk, a tea-spoon to one egg, is an improvement; also a | sprinkle of salt. These balls are sometimes called ‘‘ noodles.” Ifa richer soup is needed, take slices of raw veal and a little salt pork, and chop very fine with a slice of wheat bread. Season highly with pepper, salt, tomato catsup, and chopped lemon peel, moisten with two well-beaten eggs, and roll into balls as large as a walnut, with floured hands. Fry the balls in butter to a dark brown, and let them cool; turn into the soup and ‘boil about ten minutes. Cut a lemon into very thin bits, slice two hard-boiled eggs, put them into’ the tureen; add a glass of claret or port wine to them and turn in soup; it is a very ‘dainty dish.” Clam Soup.* First catch your clams—along the ebbing edges Of saline coves you'll find the precious wedges, With backs up, lurking in th:; sandy bottom ; Pull in your iron rake, and lo! you’ve got ’em!} Take thirty large ones, put a basin under, And cleave, with knife, their stony jaws asunder; © Add water (three quarts) to the native liquor, Bring to a boil, (and, by the way, the quicker It boils the better, if you’d do it cutely.) Now add the clams, chopped up and minced minutely. Allow a longer boil of just three minutes, And while it bubbles, quickly stir within its Tumultuous depths where still the mollusks mutter, - ' Four table-spoons of flour and four of butter, f A pint of milk, some pepper to your notion, And clams need salting, although born of ocean.