Cassell's dictionary of cookery

Soup for Children, Liebig's.— This preparation, which is hardly entitled to the name of soup, as the word is generally under- stood in this country, is made in the following- manner: — Take one ounce (one large table- spoonful) of seconds flom-, and mix it smoothly and carefully with ten ounces of cold skimmed milk until the whole is smooth ; add seven and i a half grains of bicarbonate of potash dissolved I in a tea-spoonful of water (if sixty grains of the I potash be dissolved in one ounce of water, one j tea-spoonful must be u.sed at a time), and then I heat it gently till it reaches the boiling point, I and keep it boiling for fi-\'e minutes. Stir th^ j preparation well whilst it is being heated ; add. • to the whole one ounce (one large dessert- I spoonful) of malt flour (malt ground in a coffee- mill, and sieved) mixed with two ounces of water, and stir it well. Cover the pan, and let it stand for half an hour in water which is nearly boiling, so as to keep the soup warm ; then strain through a fine sieve, and bottle it. This quantity is enough for a day's supjjly for a child under two years of age. A quart of milk should be added to the soup. . Soup, Macaroni, Grain Balls for.— EoU out some macaroni paste very thin, cut it into small squares dry and stift" enough to be rubbed through a grater. Soup Tablets. — In the following recipe we have described how to make the souj) tablets which were so much used by the German army during the Franco-German war. Take ele^"en part's by weight of good suet, melt it in an iron pan, and make it very hot, so as to become brown ; add, while keeping the fat stirred, sou ( 903 ) SOU eighteen parts of rye-meal, and continue heat- ing and stiiTing, so as to make the mass brown ; add then four parts of di'ied salt and two parts of coarsely pul^■erised caraway-seeds. The mix- tui'e is then poured into tin pans somewhat like those used for making chocolate into cakes. The cakes have the appeai-ance of chocolate, and are chiefly intended for the use of soldiers when in the field. A quantity of about an ounce of this preparation is sufficient to yield, when boiled with some water, a ration of good souj), and in case of need, the cakes being agreeable to the taste, may be eaten raw. Soup "Without Stock.— Cut a good-sized cabbage, put it in a stewpan with some carrots, onions, celery, and the bone of a leg of mutton or rib of beef from which all the meat has been taken. Add a quart of water, and let all simmer together for five hours. Then strain the soup, and take off any fat which may still float on it. Pick out the best pieces of cabbage, put them into the soup, season with pepper and salt, make quite hot, and serve. Soups and Broths. — Recipes for the following soups and broths will be found imder their respective headings : — Almond Apple Aetichoke, Jerusa- lem Asparagus Asparagus, Allemand Barley Beef, Eoast, axd Boiled Turkey Beef, Shin of Beer Beer, with Caraway- Seeds Beer, with Milk Beer, with Sago Beetroot BOUILLE a BaISSE Bread-crusts grilled for Soup Bread Fried for Broth, Strengthen- ing Brown Cabbage Calf"s-foot Broth Calf's-foot Soup Calf's Head Calf's Head, Mock Turtle Carrot Carrot, Maigre Cauliflower Celery Chantilly Cheese,withoutMeat Cherry Che.stnut Chicken Broth Chicken Soup Clam Clear Clear, from Bones