Domestic science (Clark, Cornell home economics)

veal and chicken. For brown stock use beef, part of it browned, and brown all the vegetables. Caramel is tised to darken and flavor stock. Have the bones sawed into 1-inch lengths and split; cut meat into inch cubes or smaller. If only raw meat is used, brown | of it in a little fat in a pan, as this will flavor the soup. Food Value. Strong broth contains about 5% of nutritious material. Soup is usually weaker than this. The soup has a strong meat flavor and the meat is tasteless, because the best part of the meat has passed into the soup. These extractives stimulate the secretion of gastric juice and the warming effect of the soup prepares the stomach for food. Soup Stock — Home Recipes. 2 lbs. raw meat and bone, 1 lb. cooked meat or meat and bone, 3 qts. cold water, either fresh or from cooked meat or vegetables; for 1 lb. of meat and bone, allow 1 heaping tbsp. of onion, turnip, carrot each. These may be cut into half-inch cubes. 1 stalk or 1 root of celery, 1 piece of parsley, J tsp. salt, 2 peppercorns, a few grains of pepper, and one piece of bay leaf. Method. Have meat and bones soak in water for 1 hour, then simmer in a kettle four or five hours, or until meat is in shreds. One hour before taking stock from the fire, add the vegetables and seasonings. If vegetables are soft, strain the stock through a coarse strainer and set aside for two days or untU the fat hardens on the top. Remove all the fat. Stock made without vegetables keeps best in hot weather. To stock made without vegetables add 1 tbsp. of each vegetable in the recipe to 1 pint of stock, cook them in the stock an hour and strain. Salt preserves stock, but it must be used sparingly, for stock grows saltier as you keep it. If the stock is to be used the same day that it is made, remove all the fat that you possibly can and take out the rest with a little ice wrapped in a cloth. When making vegetable soups, cook the vegetables and other materials in a small quantity of stock and add this with them to the portion served. Stock used instead of water in meat sauces, stews, and gravies, makes them richer. To clear the soup stock, place stock in a saucepan and stir into it the whites and crushed shell of as many eggs as there are quarts of stock. Let it boil about two minutes, keep it hot, not simmering, for 20 m., so that the albumen, as it coagulates, may gather up every particle in the stock. Pour through a fine strainer and then through another strainer that has cheese-cloth over it. Meat Soups. These may be made from cleared or uncleared stock. Season to taste before serving. Beef stock is better for macaroni and vermicelli soups. Mutton or chicken stock is better for rice and barley soups. Tomato Soup. Add to 1 pt. of stock a half can of tomatoes stewed and strained, and i tsp. sugar. Noodle Soup. To 1 qt. of stock add | c. of noodles. Note Where classes work 1^ hours, it will be necessary for the teacher to prepare the material for soup stock for the first week before the first class of the day comes into the laboratory. The method can be discussed and soup stock finished by the time the SALADS 271 third or last class leaves the room. The next week, the same classes can review the method, the teacher showing soup stock made the previous week, and some soup may be made of this stock. Each girl should be requested to make soup stock at home this week. Order of Lesson 1. Use of soup stock. 2. Composition of bone. 3. Materials for soup stock discussed. 4. Food value emphasized. 6. Discuss recipe and method. SALADS Lesson XXX Salads are a very important part of the diet, as they are now served with almost every dinner. They may be made in a variety of ways, of meat, fish, vegetable, fruits, and a dressing.