Domestic science (Clark, Cornell home economics)

Serving. Served with soups are bread crusts — cut-off pieces one to two inches in size; bread sticks; croutons; cut buttered slices of bread; dippets, narrow strips of bread toasted; finger rolls; milk biscuit; baking-powder biscuit; crackers plain, toasted or cheesed; water crackers. To serve in soups there may be vegetables cut in fancy shapes, macaroni in rings, hard-boiled eggs (poached in consomm^), cheese balls, cubes of custard, slices of lemon, bread crumbs (soaked in egg), barley. Nutritive Value. Soups are not very nutritious, but are rather stimulating, easily digested and appetizing. Cream soups contain milk, which is nourishing, vegetables, pulp, etc. Hearty soups should not be served at a course dinner; a light simple soup is better. Celery Soup — Home Recipe. Celery, 3 roots or 3 outside pieces, 3 stalks with leaves, 1 pt. hot water (or enough to cover celery), 1 qt. milk, 2 tbsp. butter, 2 tbsp. flour, 1^ tsp. salt, ^ tsp. celery salt, ^ tsp. pepper, onion. School recipe. { c. celery, i c. boiling water, ^ tsp. butter, J tbsp. flour (or 1 tsp. yolk), i c. milk, or I c. milk and f c. cream, ^ tsp. lemon juice, salt, pepper. Method. Wash, scrape celery, and cut into J inch pieces. Cook in the water till very soft. Renew water as it boils away. Cook onions, if iised, and milk in double boiler, and add to it the celery. Rub CELERY SOUP 267 the mixture through the strainer and heat again in double boiler. Make white sauce of the butter and flour and the liquid milk and celery stock. Pupils may write method and recipes in their own words, if time allows, from experience. Green Pea Soup — Recipe. 1 pt. or 1 can green peas, 1 qt. boiling water, 1 pt. milk, 2 tbsp. butter, 2 tbsp. flour, 1 tsp. salt, ^ tsp. pepper, J 1 tsp. sugar (less for young peas). Method. Scald milk. Cook peas until soft and mash through a strainer; add milk and reheat. Rub the flour and butter together and stir a little of the soup into them. Place this mixture into the rest of the soup. Stir until smooth, add seasoning and sugar and serve with croutons. Croutons. Use buttered slices of bread, one halfinch thick and cut into half-inch squares. Brown these on a pan in the oven, stirring often, until they are crisp and brown. Serve with any soup. Note Read Lesson on Bean Soup, First-year Course. Order of Lesson 1. Division of soups. 2. What to serve with soups. 3. Discussion of recipe. 4. Practice. 5. Dish-waahing, SOUP STOCK Lesson XXIX Soup stock is the basis of all meat soup. It is made of the parts of meat that are soluble, of vegetar bles, and sometimes of other ingredients. Bone is the hardest of all animal tissue and is about one half water; the rest consists of about f mineral and | animal matter. The mineral is largely calcium phosphate, called phosphate of lime, and the animal matter chiefly fat and collagen, which is often called ossein in bones. In the center of hollow bones is a fatty material called marrow; around this is the slippery substance called cartilage or gristle. Cartilage may be called soft bone. The older the animal, the harder the bones become. By long cooking the bones, collagen and cartilage are changed to gelatine, and this is soluble in hot water. Material. Place any raw meat, parts cut from meat by the butcher, and the flank ends of steak, in one jar, and parts of cooked meat and bone, except mutton fat, in another jar. The water that meat has been cooked in, also vegetable water, except that of strongly flavored vegetables like onions, turnips, cabbages, or potatoes, can be added to the stock. Soup Meat. Soup meat ought to include some fat, as the cake it forms when cold helps to preserve the stock. Have all the butcher's trimmings sent to the house if you make soup stock. For white stock use SOUP STOCK 269