Household science and arts

rate all the nutritious juices from the tough fiber, while the freed juices give a great deal of nutriment to the soup. In some cases the fibers can be cooked until tender. But in all cases cheap meats can be made to form the basis of savory and nutritious dishes prepared according to recipes for extracting meat juices. Wholesome remnants of food, which would otherwise be lost, may be saved by using them in a soup. As only a very moderate fire is needed for cooking soups or stews, they may be prepared at less expense for fuel than roasts. Ingredients. — The following varied list of ingredients are used in meat soups : — (a) Raw meats : — 1. Meat. 2. Bones. 3. Gristle. 4. Trimmings. (6) Cooked meats : — 1. Bones. 2. Trimmings. 3. Left-over portions of meat, (c) Vegetables : — 1. Seasoning vegetables. 2. Rice. 3. Barley. 4. Macaroni. 5. Spaghetti. 6. Vermicelli. 7. Herbs for seasoning. 8. Spices for seasoning. General Directions to be followed in Soup Making. (a) Always use cold water in making soups. (6) Bones should be cracked and meat should be cut into small pieces in order to allow juices to escape more easily. Digitized by Google UTS MIDDLE CUT OF RUMP [illustration: FROM LOWNEY'S COOK BOOK] SIDE OF BE*EF NECK CHUCK RIB ROAST LOIN RUMP ROUND BOTTOM OF ROUND HIND SHIN FLANK PLATE NAVEL CROSS RIBS BRISKET CLOD FORE SHIN [illustration: FROM LOWNEY'S COOK BOOK] Digitized by Google (c) Vegetables should be washed, scraped, or pared and cut into cubes. (d) Soup should be cooked very slowly and for a long time. (e) The soup kettle should be closely covered to keep in the savory odors, and to keep the kettle full of steam. Soup Stock. — Soup stock is the basis of all meat soups, and may be made from beef, mutton, lamb, veal, or poultry, or a combination of all three. It is the essential element of a meat soup, giving it flavor as well as nutritive value. It may be used, too, in meat gravies when a very rich gravy is desired, replacing the water called for in the recipe. 4 lb. shin of beef 4 qt. cold water 12 cloves 12 peppercorns 2 sprigs parsley 1 bunch sweet herbs (thyme savory marjoram bay leaf) 1 small blade mace i c. carrot } c. tmmip cut in i c. celery [ cubes i c. onions 2t8. salt SOUP STOCK Wipe the meat and the bones; cut the meat into small pieces; put the marrow, bones, meat, spices, herbs, vegetables, and cold water into a soup kettle. Soak them one hour before heating them. Cook them slowly about six hours, and strain. Put the soup stock in a cool place. When about to prepare soup for the meal, remove the fat from the soup stock, heat it to the boiling point, season it to taste, and add cooked vegetables, macaroni, or rice. 2 lb. neck of mutton 3 qt. cold water J c. pearl barley } c. carrot } c. turnip } c. celery cut into }-inoh dice SCOTCH BROTH Pick over barley and soak it in cold water over night; drain off the water. Wipe the meat, remove the skin and fat. Cut the meat from the bones into inch pieces. Put the bones on to boil in one quart of cold water and cook them slowly. Put the meat into the remaining two quarts Digitized by Google 2 tbs. chopped onion 2 tbs. butter 2 tbs. flour 2 ts. salt i ts. white pepper 1 tbs. chopped parsley (if liked) of water, let it soak two hours, then bring it quickly to the boiling point. Add the barley and simmer it two hours. Strain the bone water into the broth, add vegetables, and cook them until they are tender. Make a thickening with butter and flour, add it to broth, and boil it five minutes longer. Add the seasoning. 2 lb. mutton, fore quarter or neck 1} qt. cold water 1 small onion 2 tbs. barley or rice 1 ts. salt Spk. pepper