Open can and turn salmon into a dish at once. Pour off all the oil into a clean bowl ; remove the bones and skin from the fish and flake it. Put a layer of crumbs in the bottom of a buttered baking-dish; then add a layer of salmon, sprinkle with pepper and salt and cover with bread crumbs, then add another layer of salmon and repeat till the salmon is all used. Pour milk over the salmon, cover the top with crumbs and dot with the butter. Bake for twenty minutes in a moderate oven, hot, with or without sauce. Serve CHAPTER VIII. The Combination of Food Materials. SOUPS. Soups may be divided into two classes, soup made with stock, and with milk. As soup should form part of the regular daily diet, and may be made from the cheaper materials, it is absolutely necessary that every housekeeper should understand the art of making it properly. Meat Stock from Left-Overs. In the first place it is well to know what may be used in the process -of soup-making. The first and most important step is to prepare the stock. For this purpose have a large earthen bowl or crock. Into this put all the bones, trimmings, bits of steak or chop and gravy which has been left over. Keep in a cold place. When needed, cover with cold water or water in which vegetables have been cooked, and simmer four or five hours; strain and set away to cool. One eighth bay- leaf and six peppercorns may be added to each quart of liquid for flavoring. When cold, remove the fat which will have formed a solid coating on the top. The stock is now ready for use. By saving the remains of vege- tables cooked for the table, the outer stocks of celery, a hard-boiled egg, etc., a very palatable and nutritious soup may be made at a trifling cost. In families where large quantities of meat are used, there should be sufficient material without buying meat for soup. It is 59 60 DOMESTIC SCIENCE. not necessary to have all the ingredients mentioned in some recipes in order to secure satisfactory results. It will, however, be necessary to understand soup flavorings, so as to know which ones may be left out. Meat Stock from Fresh Meat. Stock made from the shin of beef, or from the cheaper pieces which contain the coarser fibre and gristle, require long, slow cooking. Wipe carefully with a damp cloth before cutting or preparing for use. For soup break or saw the bones into small pieces, and for each pound of meat and bone allow one quart of cold water. Add flavoring as above. Cover the kettle closely and let it heat slowly until it reaches the simmering point, when it should be moved back and kept at that degree for several hours. Soup should never be allowed to boil hard. The scum which rises to the surfate is the albumen and juices of the meat, and should not be skimmed off". If the kettle is clean, and all impurities removed from the meat, there will not be anything objectionable in the scum. Stock must always be allowed to remain until cold, so that the fat may be removed before using. A strong, greasy soup is rarely relished, and is one of the principal reasons why so many people dislike this valuable article of diet. Do not add salt to tlie meat which is being prepared for stock until a few minutes before removing from the fire. Salt hardens the water if added at first and makes the tissues more difficult to dissolve.

AI-modernized reading of the original text

Open can and turn salmon into a dish at once. Pour off all the oil into a clean bowl ; remove the bones and skin from the fish and flake it. Put a layer of crumbs in the bottom of a buttered baking-dish; then add a layer of salmon, sprinkle with pepper and salt and cover with bread crumbs, then add another layer of salmon and repeat till the salmon is all used. Pour milk over the salmon, cover the top with crumbs and dot with the butter. Bake for twenty minutes in a moderate oven, hot, with or without sauce. Serve CHAPTER VIII. The Combination of Food Materials. SOUPS. Soups may be divided into two classes, soup made with stock, and with milk. As soup should form part of the regular daily diet, and may be made from the cheaper materials, it is absolutely necessary that every housekeeper should understand the art of making it properly. Meat Stock from Left-Overs. In the first place it is well to know what may be used in the process -of soup-making. The first and most important step is to prepare the stock. For this purpose have a large earthen bowl or crock. Into this put all the bones, trimmings, bits of steak or chop and gravy which has been left over. Keep in a cold place. When needed, cover with cold water or water in which vegetables have been cooked, and simmer four or five hours; strain and set away to cool. One eighth bayleaf and six peppercorns may be added to each quart of liquid for flavoring. When cold, remove the fat which will have formed a solid coating on the top. The stock is now ready for use. By saving the remains of vegetables cooked for the table, the outer stocks of celery, a hard-boiled egg, etc., a very palatable and nutritious soup may be made at a trifling cost. In families where large quantities of meat are used, there should be sufficient material without buying meat for soup. It is not necessary to have all the ingredients mentioned in some recipes in order to secure satisfactory results. It will, however, be necessary to understand soup flavorings, so as to know which ones may be left out. Meat Stock from Fresh Meat. Stock made from the shin of beef, or from the cheaper pieces which contain the coarser fibre and gristle, require long, slow cooking. Wipe carefully with a damp cloth before cutting or preparing for use. For soup break or saw the bones into small pieces, and for each pound of meat and bone allow one quart of cold water. Add flavoring as above. Cover the kettle closely and let it heat slowly until it reaches the simmering point, when it should be moved back and kept at that degree for several hours. Soup should never be allowed to boil hard. The scum which rises to the surfate is the albumen and juices of the meat, and should not be skimmed off". If the kettle is clean, and all impurities removed from the meat, there will not be anything objectionable in the scum. Stock must always be allowed to remain until cold, so that the fat may be removed before using. A strong, greasy soup is rarely relished, and is one of the principal reasons why so many people dislike this valuable article of diet. Do not add salt to tlie meat which is being prepared for stock until a few minutes before removing from the fire. Salt hardens the water if added at first and makes the tissues more difficult to dissolve.

Public school household science