The household cook book

Rocambole is oiten called Spanish Shallot, and belongs to the order Liliacm. It is very similar to garlic, but is milder. Broth can be changed and often improved in fla- shallot. vor by using 2 or 3 kinds of meat at the same time; for example, with beef a little liver can be added, or with veal a piece of ham. For seasoning, salt, whole and ground pepper, both black and white, cayenne, allspice, ginger, cloves, mace and cinnamon should be ready. Whole pepper is always used for white soups, as ground pepper makes them look dusty. As herbs and spices are more easily removed from soup, by straining, when whole than when ground, it is better to use them whole. Be chary of seasoning and spices. A little of these things will go a long way. But a very little sugar judiciously added will often be found to greatly improve the flavor. Never indulge over freely in onion or shallot in soups. The condiments should not be added until just before the simmering is completed, in any soup, as they will harden the meat etc., with which they come in contact. Hints, — When the meat, vegetables, etc., are put in the kettle add what water will be needed, as it will injure the flavor of soup to add more afterwards. If too much salt is added by mistake, its taste may be modified by adding 2 or 8 teaspoons of vinegar; its acid will partially neu- tralize the alkaline salt; then add a little sugar to mask the taste of the vinegar. No further general directions will be needed for making soups, as special directions accompany each recipe. The experienced cook can vary the rules according to the tastes of her family, while the novice in cookery will find the best results by adhering strictly to the recipes as given, as they have been tested and found good. STOCK FOR SOUP. All meat and bones, scraps and trimmings, used in making stock, SOUPS 25 or plain soup, must be perfectly fresh, for the least taint in the meat is sure to sjaoil stock or soup. Soft water is also required, as this ex- tracts the juices from the meat, and gelatine from the bones, much better than hard water. The proportion of meat and water for stock is about 1 pound of meat, bones and trimmings, for 2 quarts of water. The slow boiling does not much reduce the quantity, but a little boil- ing water may be added from time to time if any appreciable quanti- ty has evaporated. When the meat separates from the bones, it can be taken out and used in making various side dishes found under the head of " Meats " — the bones remaining longer for the extraction of gelatine. Mutton, lamb and pork are not good for stock, as the flavor of the former is unpleasant when re=cooked, and pork is too oily to use in this way, although many cooks do use ham bones in soups. Beef makes the best stock, as the flesh of mature animals contains more osmazome; an old fowl is a great addition to stock. Veal alone makes a fine white stock, but not so savory. Bones ought always to form a component part in the soup=kettle when making stock, and they should be finely broken, in order to extract all the gelatine.