If a good soup is served (which can be made of the cheapest cuts of meat) with bread, it is almost a meal in itself. Then the meat can be served as houilli, or minced and made delicious by judi- cious seasoning and flavoring — it is much less expensive than the heavy and costly large joints. French cookery is proverbially inex- pensive, and it is equally renowned for its delicacy. In France just this rule of cookery is most often followed. But it should be remem- bered that the French do not cook the soup until (dl the osmazome and nutrients are extracted from the meat. If cooked until all the nutrients are extracted from the fibres, they will be of little value, as needed fibre can be obtained more cheaply in other ways, than to attempt to make them palatable by adding the other ingredients necessary. Coloring for Soups. — Amber Color. — The favorite color for soups is caramel or scorched sugar (not burned). This not only gives the soup a fine amber color but imparts a fine flavor to it. Vegetables sliced thin and fried in a very little butter till nicely browned, and then put into the soup kettle, will impart an amber color. — Broton. Onions fried a dark brown, will, in addition to caramel, give a brown color. Many cooks fry a few slices of the soup meat a dark brown before the simmering process is begun. — Green. Pounded spinach and puree of young green peas color soups green. — Golden Color. Saffron will give soups a fine golden color — only a very little is needed. — Red. Tomatoes, lobster coral, well pounded, and cochi- neal will impart a red color. Pot=marigold, leaves, stems and flowers are used by the French to color and flavor soups. Lobster Butter — Take lobster coral (not the little red eggs that cling to the outside of the lobster, but the red lumps inside when it is cut open down to the tail); wash it carefully, removing every mor- sel of the flesh or green part, as that may turn it after it is made. Add a little butter and pound it in a mortar — the less butter used the better, but it must be pounded until perfectly smooth and free from grit; then add a little cayenne pepper✪ Lobster Butter and nutmeg, which will pre- serve it. About half fill jelly glasses with it, set it in the oven till thoroughly hot, press it down, pour on a little melted parafine or clarified butter, and tie on paper. ADDITIONS TO SOUPS. Queoelles or Force=Meat, Croutons and Nudels or Noodles are additions to soup used by foreign cooks. Curry^powder and various sauces are also used for flavoring rich soups for banquets and dinners for cere- mony, and can be us ^ ' liked, in the preparation of side dishea SOUPS 29 made from soup=meat, in warming the remains of boiled and roasted meat. CROUTONS (pronounced kru-tons'). — These are bits of bread cut in small diamonds, squares, cubes, or in fanciful shapes. They are fried brown in butter, and used in soups, and as a garnish for side dishes and entrees of meat. FORCEMEAT OR QUENELLES (pronounced kee-nells.)— This is made of equal parts of bread-crumbs, beef- suet, and any kind of raw meat excepting mutton, lamb, or pork. Poultry and game make excellent force-meat, but veal is most commonly used. The suet and meat must first be cut finely, then chopped, and lastly pounded to a paste in a mortar, with a little salt, pepper and any pulverized herbs, if liked.

AI-modernized reading of the original text

If a good soup is served (which can be made of the cheapest cuts of meat) with bread, it is almost a meal in itself. Then the meat can be served as houilli, or minced and made delicious by judicious seasoning and flavoring — it is much less expensive than the heavy and costly large joints. French cookery is proverbially inexpensive, and it is equally renowned for its delicacy. In France just this rule of cookery is most often followed. But it should be remembered that the French do not cook the soup until (till the osmazome and nutrients are extracted from the meat. If cooked until all the nutrients are extracted from the fibres, they will be of little value, as needed fibre can be obtained more cheaply in other ways, than to attempt to make them palatable by adding the other ingredients necessary. Coloring for Soups. — Amber Color. — The favorite color for soups is caramel or scorched sugar (not burned). This not only gives the soup a fine amber color but imparts a fine flavor to it. Vegetables sliced thin and fried in a very little butter till nicely browned, and then put into the soup kettle, will impart an amber color. — Broton. Onions fried a dark brown, will, in addition to caramel, give a brown color. Many cooks fry a few slices of the soup meat a dark brown before the simmering process is begun. — Green. Pounded spinach and puree of young green peas color soups green. — Golden Color. Saffron will give soups a fine golden color — only a very little is needed. — Red. Tomatoes, lobster coral, well pounded, and cochineal will impart a red color. Pot-marigold, leaves, stems and flowers are used by the French to color and flavor soups. Lobster Butter.— Take lobster coral (not the little red eggs that cling to the outside of the lobster, but the red lumps inside when it is cut open down to the tail); wash it carefully, removing every morsel of the flesh or green part, as that may turn it after it is made. Add a little butter and pound it in a mortar — the less butter used the better, but it must be pounded until perfectly smooth and free from grit; then add a little cayenne pepper and nutmeg, which will preserve it. About half fill jelly glasses with it, set it in the oven till thoroughly hot, press it down, pour on a little melted parafine or clarified butter, and tie on paper. ADDITIONS TO SOUPS. Quenelles or Force-Meat, Croutons and Nudels or Noodles are additions to soup used by foreign cooks. Curry^powder and various sauces are also used for flavoring rich soups for banquets and dinners for ceremony, and can be used as liked, in the preparation of side dishea made from soup-meat, in warming the remains of boiled and roasted meat. CROUTONS (pronounced kru-tons). — These are bits of bread cut in small diamonds, squares, cubes, or in fanciful shapes. They are fried brown in butter, and used in soups, and as a garnish for side dishes and entrees of meat. FORCEMEAT OR QUENELLES (pronounced kee-nels).— This is made of equal parts of bread-crumbs, beef-suet, and any kind of raw meat excepting mutton, lamb, or pork. Poultry and game make excellent force-meat, but veal is most commonly used. The suet and meat must first be cut finely, then chopped, and lastly pounded to a paste in a mortar, with a little salt, pepper and any pulverized herbs, if liked.

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Lobster Butter

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