The cheaper cuts of beef are better for soup- making. The under part of the round, neck, flank or shin are full of nutriment, as the life-giving juices are in these parts of the animal. Bones in soup- stock act as a preservative. The gelatine in the bones excludes the air and the stock keeps better. The bones of chicken and veal are very desirable in making white stock; the gelatine gives body to the soup. Soups without Stock. These are made from milk, vegetables and fish. These soups are very nutritious and should not be served on the first course of a heavy dinner, but are appropriate for a luncheon, and for children, invalids and old people, as the principal nourishing dish. Making Soup. The principal points to keep in mind in making soup are first to draw out the soluble juices and flavors into the water, and second to re- tain that which we have drawn out. Cold water extracts the juices of meat, as we SOUPS 99 learned in the lesson on Tough Meat Cookery, so we use cold water in soup-making. The meat must be cut into small pieces in order to expose as much surface as is possible to the water. If we use the bones, break them into small pieces. Let this stand an hour, so that the water is colored with the juices of the meat. Then place the kettle over the fire, let this heat gradually to the boiling point, 212° F., and then skim. Let this now simmer 167° F. for six hours. In no case allow the soup to boil. Cook imtil meat is in shreds and the juice will all be extracted. Sea- soning and vegetables may be added about one hour before meat is cooked. Strain the liquid from the meat and vegetables, and cool quickly. If you wish to use any of the meat for the meal, heat the mixture to about 170° and take out the meat and cook at simmering point. Brown soup-stock may be made from dark-colored meats, or the meats may be browned before putting in the water. If this is desired, brown a part of the meat (after cutting in one inch cubes) in the marrow of the bones. Brown in a very hot pan, so the juices of the meat will be retained in the meat. The pupils will like to have a recipe for standard broth for home use. To make about three pints of standard broth of veal, chicken, beef, mutton: Recipe. 4 lbs. of meat, with about ^ bone, 4 pints cold water, J of a pepper, 1 to 1| tsp. salt, 1 to 2 tsp. sweet herbs, 10 pepper corns, 2 tsp. each of carrot, onions and celery, 3 cloves, ^ bay leaf✪ Standard Broth. Make same as in directions given for soup-stock. Have soup-stock very fresh. 100 DOMESTIC SCIENCE Clear soups are stimulating rather than nourishing. It is a good plan to begin a meal with them, for they are warm, stimulating and easily digested. Cream soups are more nourishing than clear soups. With soup serve bread in pieces one inch thick and two inches long with crust cut off; croutons, or cubes of stale bread, toasted, with or without butter; lippets, or narrow strips of bread toasted; ginger rolls, milk biscuit, baking-powder biscuit; crackers, plain, toasted, or cheesed. In soups serve vegetables cut in fancy shapes; macaroni cut in rings; hard-boiled eggs, yolks, or poached eggs in- consomme; cheese balls; sUces of lemon; bread crumbs soaked in eggs; and barley.

AI-modernized reading of the original text

The cheaper cuts of beef are better for soupmaking. The under part of the round, neck, flank or shin are full of nutriment, as the life-giving juices are in these parts of the animal. Bones in soupstock act as a preservative. The gelatine in the bones excludes the air and the stock keeps better. The bones of chicken and veal are very desirable in making white stock; the gelatine gives body to the soup. Soups without Stock. These are made from milk, vegetables and fish. These soups are very nutritious and should not be served on the first course of a heavy dinner, but are appropriate for a luncheon, and for children, invalids and old people, as the principal nourishing dish. Making Soup. The principal points to keep in mind in making soup are first to draw out the soluble juices and flavors into the water, and second to retain that which we have drawn out. Cold water extracts the juices of meat, as we learned in the lesson on Tough Meat Cookery, so we use cold water in soup-making. The meat must be cut into small pieces in order to expose as much surface as is possible to the water. If we use the bones, break them into small pieces. Let this stand an hour, so that the water is colored with the juices of the meat. Then place the kettle over the fire, let this heat gradually to the boiling point, 212° F., and then skim. Let this now simmer 167° F. for six hours. In no case allow the soup to boil. Cook until meat is in shreds and the juice will all be extracted. Seasoning and vegetables may be added about one hour before meat is cooked. Strain the liquid from the meat and vegetables, and cool quickly. If you wish to use any of the meat for the meal, heat the mixture to about 170° and take out the meat and cook at simmering point. Brown soup-stock may be made from dark-colored meats, or the meats may be browned before putting in the water. If this is desired, brown a part of the meat (after cutting in one inch cubes) in the marrow of the bones. Brown in a very hot pan, so the juices of the meat will be retained in the meat. The pupils will like to have a recipe for standard broth for home use. To make about three pints of standard broth of veal, chicken, beef, mutton: Recipe. 4 lbs. of meat, with about ^ bone, 4 pints cold water, J of a pepper, 1 to 1| tsp. salt, 1 to 2 tsp. sweet herbs, 10 pepper corns, 2 tsp. each of carrot, onions and celery, 3 cloves, ^ bay leaf. Make same as in directions given for soup-stock. Have soup-stock very fresh. Clear soups are stimulating rather than nourishing. It is a good plan to begin a meal with them, for they are warm, stimulating and easily digested. Cream soups are more nourishing than clear soups. With soup serve bread in pieces one inch thick and two inches long with crust cut off; croutons, or cubes of stale bread, toasted, with or without butter; lippets, or narrow strips of bread toasted; ginger rolls, milk biscuit, baking-powder biscuit; crackers, plain, toasted, or cheesed. In soups serve vegetables cut in fancy shapes; macaroni cut in rings; hard-boiled eggs, yolks, or poached eggs in- consomme; cheese balls; sUces of lemon; bread crumbs soaked in eggs; and barley.

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Standard Broth

Domestic science (Clark, Cornell home economics)