Elements of the theory and practice of cookery

In spite of care in keeping soup-stock below the boil- ing-point, some albumin coagulates, part settling, part rising as scum. Skimming off this scum lessens the food value of the soup, already small ; soup, both skimmed and cleared, is a stimulant merely, still, for the sake of appearances, a perfectly clear soup is sometimes desired. To clear soup-stock. — Put into a saucepan the stock to be cleared, and into it stir the whites and crushed shells of as many eggs as there are quarts of stock. Heat and stir until it has boiled for two minutes ; then keep it hot, without letting it simmer, for twenty minutes, in order that the albumin, as it coagulates, may entangle every solid particle in the stock. Pour through a fine strainer held above double cheese-cloth laid over another strainer. The first strainer keeps the scum from clog- ging the cloth. 162 THEORY AND PRACTICE OF COOKERY Recipes for Meat Soups The following soups may be made from either cleared or uncleared stock. Season them to taste before serv- ing. For macaroni and vermicelli soups beef stock is preferable ; for rice and barley soups, mutton or chicken stock. Tomato soup. — Add to one pint of stock one-half can of tomatoes, stewed and strained, and one-half teaspoon- ful of sugar. Mixed vegetable soup. — {In whiter.) To one quart of stock add two heaping tablespoonfuls each of chopped onion fried, chopped celery, and turnip either chopped or cut with a vegetable cutter, one tablespoonful of carrot prepared like the turnip, and one cupful of cooked and strained tomato. (^In summer.) Omit the tomato and onion, and add small green peas, and flowerets of cauliflower, asparagus tips, or all three. Noodle soup. — To one quart of stock add one -fourth cupful of noodles. Macaroni, vermicelli, rice, and barley soups take their names from the material served in them. Serve with these soups crusty bread (plain rolls, or inch thick slices from a French loaf), toasted crackers buttered, or croutons. The dextrin in these, like the extractives of meat, stimulate digestion. (Directions for Preparing Croutons on p. 249.) 288. Food value of soup and soup meat. — A strong broth contains only about Ave per cent of nutritious material. Soup as ordinarily made is weaker than this. THE FLESH OF ANIMALS 163 Yet soup has a strong meat flavor, while the meat left in the soup kettle is almost tasteless. This is because the extractives, which give meat its flavor, pass wholly into the stock. The extractives, although not nutri- tious, stimulate the secretion of gastric juice. The combined stimulating and warming effect of soup pre- pares the stomach for solid food. Soup meat, if well seasoned, may be used in cro- quettes and rechauffes (§ 299). It is found to be better digested if flavored with meat extract, or if served after a meat soup. What class of foodstuffs does gastric juice act upon ? Which of these are found in meat ? How does the gelatin in soup help to nourish the body ? GELATINE JELLIES 289. Gelatin extracted by steam under pressure, purified, and dried, is sold as gelatine i for making jellies and desserts. One ounce of gelatine will stiffen from three and one-half to four cupfuls of water in ordi- nary weather. In hot weather or on a wet day more is required; in cold weather, less. If fruit is to be molded in the jelly, use one and one-half ounces of gelatine.