This liquor, if intended especially for white soups, is best made of poultry or veal, which furnishes more gelatine than any other kind of meat; and to supply flavor, in which veal is deficient, some lean ham or bacon is used, in the proportion of half a pound to six pounds of veal and two gallons of water. For other soups, particularly brown soups, beef is the best, having a richer flavor. Meat of any sort (except pork), bones, trimmings, etc., may, however, be used, and the liquor in which boiled meat has been cooked may be used instead of water. The scum should be removed as it rises, and all fat should be skimmed off. In from three to four hours the juice will be thoroughly extracted, after which the boiling should cease, because if the fibres of the meat begin to separate they will destroy the transparency of the soup. The liquor being then strained is, in the language of the kitchen, called stock, and by the addition of proper seasonings, vegetables and coloring and thickening substances, may be converted into almost any kind of soup. GLAZE. Stock, when reduced by boiling to a rather thick, yellowish-brown fluid, is called glaze. This forms a strong jelly when cold, and will keep good in that state for a considerable time. It is useful among other purposes, for making soups and sauces upon short notice. Portable soup consists simply of a very strong gelatinous glaze dried in the form of tablets similar to glue. The more volatile ingredients, such as ketchup, aromatic spices, etc., should not be added until the soup is ready, because their flavor evaporates, and if added earlier a larger quantity of them will be required. All other ingredients should have ample time to incorporate. fi 70 HOME DISSERTATIONS. VEGETABLES IN SOUP. When vegetables are intended to appear in slices in the soup, an hour's boiling will suffice to cook them, but when intended to flavor and thicken they should be grated and added early. BROWNING TO COLOR SOUP. Broum soup is merely a clear beef soup stock colored. To make the browning fry (saute), till well browned, a small portion of the meat used, along with some onions, before adding the water. A very good "browning " consists of sugar heated in a stew-pan until black- ened, but not burnt, and then melted in water. In this process the sugar loses its sweet- ness, but does not become bitter unless too much heated. A few drops of this browning suffices. Flour browned in the oven is a very good coloring substance for soups that require thickening. Other browning .substances are also employed, such as toasted bread, or dark-colored ketchup. TO MAKE SOUP CLEAR. Should clear stock turn out not so transparent as desired, it may be clarified in the following manner: Whisk the white of eggs with a little cold water in a basin, to which add gradually some of the soup, still whisking the mixture. Pour this slowly into the boil- ing soup, stirring it rapidly. Continue stirring till the soup again nearly boils, then remove from the fire and allow it to stand till the white of egg separates. Lastly strain the soup through a clean cloth. About one egg is required for each quart of soup.

AI-modernized reading of the original text

This liquor, if intended especially for white soups, is best made of poultry or veal, which furnishes more gelatine than any other kind of meat; and to supply flavor, in which veal is deficient, some lean ham or bacon is used, in the proportion of half a pound to six pounds of veal and two gallons of water. For other soups, particularly brown soups, beef is the best, having a richer flavor. Meat of any sort (except pork), bones, trimmings, etc., may, however, be used, and the liquor in which boiled meat has been cooked may be used instead of water. The scum should be removed as it rises, and all fat should be skimmed off. In from three to four hours the juice will be thoroughly extracted, after which the boiling should cease, because if the fibres of the meat begin to separate they will destroy the transparency of the soup. The liquor being then strained is, in the language of the kitchen, called stock, and by the addition of proper seasonings, vegetables and coloring and thickening substances, may be converted into almost any kind of soup. GLAZE. Stock, when reduced by boiling to a rather thick, yellowish-brown fluid, is called glaze. This forms a strong jelly when cold, and will keep good in that state for a considerable time. It is useful among other purposes, for making soups and sauces upon short notice. Portable soup consists simply of a very strong gelatinous glaze dried in the form of tablets similar to glue. The more volatile ingredients, such as ketchup, aromatic spices, etc., should not be added until the soup is ready, because their flavor evaporates, and if added earlier a larger quantity of them will be required. All other ingredients should have ample time to incorporate. fi VEGETABLES IN SOUP. When vegetables are intended to appear in slices in the soup, an hour's boiling will suffice to cook them, but when intended to flavor and thicken they should be grated and added early. BROWNING TO COLOR SOUP. Broum soup is merely a clear beef soup stock colored. To make the browning fry (saute), till well browned, a small portion of the meat used, along with some onions, before adding the water. A very good "browning " consists of sugar heated in a stew-pan until blackened, but not burnt, and then melted in water. In this process the sugar loses its sweetness, but does not become bitter unless too much heated. A few drops of this browning suffices. Flour browned in the oven is a very good coloring substance for soups that require thickening. Other browning .substances are also employed, such as toasted bread, or dark-colored ketchup. TO MAKE SOUP CLEAR. Should clear stock turn out not so transparent as desired, it may be clarified in the following manner: Whisk the white of eggs with a little cold water in a basin, to which add gradually some of the soup, still whisking the mixture. Pour this slowly into the boiling soup, stirring it rapidly. Continue stirring till the soup again nearly boils, then remove from the fire and allow it to stand till the white of egg separates. Lastly strain the soup through a clean cloth. About one egg is required for each quart of soup.

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