The cooking garden

It is necessary to have uncooked meat for clear soups, and all soup should be started in cold water, and uncooked meat and bones washed thoroughly, but quickly, in hot water before being put on the fire in cold water. When the juices have been extracted from the meat, the liquor should be strained into a stone jar. Allow one pound of meat and bone to one quart of water in making stock, and be particular to keep closely covered, but skim carefully the first part of the cooking. A cup of cold water poured in will make the scum rise freely. It takes so long to make the stock from meat, as it requires such slow cooking, that we cannot make it in the class ; but to-day we will make some puree, which, you will remember, I said was mostly made from vegetables, and some of thickened milk, flavored with vegetables. No soup should be thicker than thick cream, and a fat soup is never nice. I have now given you the principal points in making soup, but only experience can teach you to season properly and make a variety. But I trust with this information you will practice at home, for nothing adds more to a good dinner than an appetizing soup. QUESTIONS ON SOUPS. Question. What part of a dinner is the soup ? Answer. The first course. O. What is a puree f A. A thick soup generally made of vegetables. Q. What is stock ? A. It is the liquor in which meat has been boiled. Q. If y 021 zvant to keep the stock any length of time, should you cook vegetables in with it f A. No. The juices from them will cause it to ferment. Q. The fat that rises on the top when the stock is cold — should it be removed ? A. Not until it is to be heated, as it keeps the stock better. Q. What is stock made of? A. Scraps of meat and bones, of cooked or uncooked meat, that are left of roasts and beefsteaks. Q. How should the meat be prepared f A. It should all be cut in small pieces, and the bones broken. Q. How should stock be boiled f A. Slowly. Q. What kind of meat is necessary for clear soups ? A. Uncooked meat. Q. What should frst be done with the meat ? A. It should be thoroughly but quickly washed in hot water. Q. Should it be put on to cook in hot or cold water? A. In cold water. Q. What should be done when all the juices are extracted from the meat f A. The liquor should be strained Into a stone jar. Q. What are the proportions of meat and water ? A. One pound of meat and bone to one quart of water. Q. What is to be done the first part of the cooking ? A. The scum taken off. Q. What will make it rise to the top ? A. A cup of cold water. TOMATO SOUP. One quart can of tomatoes, two heaping table-spoonfuls of flour, one of butter, one teaspoonful of salt, one pint of hot water, one teaspoonful of sugar. Rub flour and butter together with a tablespoonful of tomato, stir into the boiling mixture, add seasoning ; boil all together fifteen minutes. Rub through a sieve, and serve with toast crumbs. BEAN SOUP. Quarter pint of beans, a small piece of salt pork, one and a half pints of cold water, quarter of small onion cut fine, quarter tablespoonful of salt. Cover closely, and boil four or five hours. Rub through a colander. POTATO SOUP.