A laboratory manual of foods and cookery

Bouillon, lean beef; delicately seasoned, usually cleared. Consomme, two or three kinds of meat ; highly seasoned, always cleared. Brown stock, beef; highly seasoned with vegetables, spices, and herbs. White stock, veal or chicken ; delicately seasoned. Old-fashioned stock, thickened with vegetables. Some fat remains in this soup. Soup Accompaniments Flour pastes, plain and fancy Croutons Vegetables, cut in plain and fancy shapes Cooked cereals Fritter batter, forced through a strainer and fried Royal custard Other Uses for Soup Stock Gravies Sauces Seasoning for meats Aspic jelly Preparation of combination soups as Creole, Mongole Meat left from soup making is tasteless, but contains about as much protein as fresh meat. It may be seasoned, mixed with a sauce and made into the following " Left-over " dishes : \ c. each cut in dice Croquettes Hash Creamed on toast Minced on toast Souffle Scalloped Meat pie Cottage pie Casserole with vegetables Warmed in gravy Salad or rice Brown Soup Stock Ingredients : 6 Ibs. shin of beef (f lean 3 sprigs thyme meat, ^ bone and fat) 2 sprigs parsley 3 qts. cold water carrot \ tsp. peppercorns turnip 6 cloves onion \ bay leaf celery . i sprig marjoram Method : Wipe beef and cut the lean meat in inch cubes. Brown ^ of meat in marrow from bone. Add the water to the remaining f meat, the bone and fat, and let stand 30 minutes. Add browned meat and heat gradually to boiling point. Remove scum as it rises. Cover and simmer 6 hours. Add vegetables and seasonings. Simmer i| hours longer ; strain and cool as quickly as possible. To Clear Soup Stock Method : Remove fat from stock while cold. Allow white and shell of i egg to i qt. stock. Beat white slightly, break shell in small pieces and add to stock. Boil 2 minutes. Remove scum and strain through double thickness of cheesecloth. If more seasonings are necessary, add as soon as stock has lost its jelly-like consistency. Chicken Soup Ingredients : 1 1 qts. chicken stock 2 tbsp. rice \ bay leaf 2 tbsp. noodles \ tsp. peppercorns 2 tbsp. vermicelli Method : Simmer stock and seasonings \ hour. Strain. Add the rice and flour pastes, previously cooked in 2 c. boiling water in a double boiler. Vegetable Soup Ingredients : i c. cubed carrots 3 qts. water i c. cubed turnips ^ c. butter 1 c. cubed celery 2 tbsp. flour 2 c. cubed potatoes i tbsp. parsley i c. chopped onions i tbsp. salt | tsp. pepper Method : Cook all the vegetables except potato and onion in 6 tbsp. of butter 10 minutes. Add the potato and cook 2 minutes, the onion and water and cook ^ hour. Mix 2 tbsp. of butter with the flour and add the first mixture slowly and the seasonings. Cook f hour longer and add the parsley. Mongole Soup Ingredients : i qt. brown stock 10 allspice berries i qt. tomatoes 6 cloves i onion sliced | bay leaf i sprig parsley I tsp. celery salt I c. butter £ tbsp. Worcestershire sauce I c. flour \ tbsp. vinegar Method : Cook stock, tomatoes, onion, parsley, spices for 30 minutes. Brown butter, add flour and, gradually, the above mixture. Bring to the boiling point. Strain, add Worcestershire sauce and vinegar. Creole Soup Ingredients : i qt. brown stock salt 1 pt. tomatoes pepper 3 tbsp. chopped green peppers cayenne