Domestic science (Johnson, for schools and homes)

A good fruit cake may be made by adding one-half cup raisins, seeded and quartered, one-half cup currants, and one fourth cup sliced citron. The fruit should be well dredg- ed with flour before adding it to the batter. Lesson 29. Meat Soups: The tougher and cheaper parts of meat, as the shin, neck, and tail, are suitable for soup and soup- stock; first, because tough meat is more juicy than tender meat; second, because these parts usually have a greater pro- portion of gristle, bone, etc., than the more tender parts. The bones, gristle, and connective tissues of the creature, contain the substances which form gelatin. The gelatin is extracted from them by long boiling in water. After 50 DOMESTIC SCIENCE the gelatin is extracted, continued boiling evaporates the water, and when the soup or soup-stock is cold, it forms a jelly-like mass. This is why it is called gelatin. The soup in this solid form will not spoil so soon as in a liquid form, because it is not so easily affected by bacteria. The soup-stock will keep several days in bowls, if enough fat has been used to form a layer over the top of the stock; but the better way to preserve it for future use is to can it, or put it in Mason's jars. If placed in bowls, to be used in a short time, it should be closely covered. When needed for use, take the fat off the top, heat the stock to boiling point, and add more seasoning, if desired. To give variety at different meals, different vegetables may be used; as rice, barley, potatoes, cabbage, etc.; also dif- ferent flour pastes; as macaroni, noodles, etc. In making sauces, gravies, etc., soup stock gives addition* al flavor. Beef, veal, mutton, poultry, etc., may be used for soup* stock, either singly or combined. Bone and fat, as well as lean meat, are used in making stock. Soup Stock: Three pounds shin of beef, three pounds bones, three quarts cold water, ten peppercorns, one table' spoon salt, one-fourth cup onion, one-half cup turnip, one* half cup carrots, one-fourth cup celery, ten cloves, one small bunch sweet herbs, if desired. Wipe the meat and cut it into small pieces; have the bones cracked; put the marrow, fat, bones, and finely cut meat into a kettle with the cold water. Let it stand thirty minutes, then heat slowly to boil- ing point, and boil gently from four to six hours, keeping the kettle closely covered. Prepare the vegetables, cut into small pieces, add them to the stock, and cook one hour long- er. Strain, and cool quickly. Keep in a cool place. The spices may be omitted, if preferred, in home cooking. Lesson 30. Macaroni Soup: Remove the fat from the soup-stock, COOKING 51 and heat one quart of the stock to boiling point Add one- fourth cup cooked macaionL The soup may be strained c« not, as desired. Lesson 31. Chicken Broth: Dress and clean the chicken; remove the skin and the fat, disjoint, and wipe with a clean, wet cloth. Put into a stew pan and cover with cold water. Heat slowly to the boiling point, skim, and cook until the meat is tender. When half done, season with one and one- half teaspoon salt and a few grains of pepper. Strain, and remove the fat. There should be about three pints of stock. Re-heat to boiling point, add two tablespoons washed rice and cook until rice is soft. Lesson 32. Review all previous lessons on eggs and milk.