Wipe and cut the bones and meat into small pieces. Put the marrow, bones, and cold water into the kettle. Soak one half hour before heating. Add spices, herbs, and the vegetables cut fine. Simmer six or seven hours and strain. When needed for soup remove the fat ; heat the stock to the boiling-point ; and season to taste. LESSON XII REVIEW OF SOUPS Recipe, No. 159. Macaroni Soup 1 c. stock. I tsp. salt. ^ stick macaroni. 1 spk. pepper✪ Macaroni Soup. Cook the macaroni in boiling salted water about one half hour, or until tender. Drain and cut into thin slices or rings ; put them into the soup tureen with the salt and pepper and pour the boiling stock over them. Recipe, No. 160. Mixed Vegetable Soup 1 c. stock. 2 tbsp. turnip. 2 tbsp. carrot. | tsp. salt✪ Mixed Vegetable Soup. Wash and scrape the carrot and pare the turnip. Cut into quarter-inch dice. Put into boiling, salted water and cook until tender. Drain and add, with the salt, to the boiling stock. Questions on Soups What is the most economical Is it enough to put the kettle way to use the bones and on the stove, and leave the tough parts of meat ? broth to simmer or not as What is stock ? the case may be ? Why do we use cold water in Why do we cover the kettle ? starting stock ? What is the scum ? Why is it better to soak the What shall we do with the meat before heating it ? residue ? Should we leave the meat Is soup a complete food? whole? How does fat help to keep the What is the advantage of using stock ? a portion of uncooked meat ? What is a general rule for May we also use any fragments stock? of cooked meat ? What is thyme ? marjoram ? 235 LESSON XIII BATTERS Batters are thin mixtures of flour and liquid made in the proportion of one scant measure of liquid to one full measure of flour. If merely mixed and cooked slowly they would be hard and compact. But they are made light by the admixture of air or gas and by quick cooking before the air or gas has a chance to escape. Air at 70° Fah. expands to about three times its volume when exposed to the temperature of a hot oven. So, as the mixture heats in cooking, the expansion of the air in the batter makes it light and porous. Air is infolded in batters by beating the mixture thor- oughly, as in whole-wheat gems ; by beating air into eggs, and using the beaten eggs in the mixture, as in popovers; and by the gas obtained by the union of an acid with an al- kaline carbonate, as in the use of baking-powder in the griddle cakes. As it is important that batters be baked at once before the gas escapes, it is always well to see that the fire is in the proper condition, and to have the pans and ingredients ready before beginning to put the materials together, that there may be no needless delay. The general rule for mix- ing all batters is to mix the salt and baking-powder (if that is to be used) with the flour, beat the eggs, add half the liquid to the beaten eggs, and stir this gradually into the flour; then add the remainder of the liquid, beat all thoroughly, and bake quickly. When the expression " beat the eggs separately" occurs in a recipe it means beat the yolks and whites separately. This lesson illustrates two of the ways of mixmg, namely, 236 BATTERS 237 stirring and beating. Also the simplest way of cooking in hot fat.

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Wipe and cut the bones and meat into small pieces. Put the marrow, bones, and cold water into the kettle. Soak one half hour before heating. Add spices, herbs, and the vegetables cut fine. Simmer six or seven hours and strain. When needed for soup remove the fat ; heat the stock to the boiling-point ; and season to taste. LESSON XII REVIEW OF SOUPS Recipe, No. 159. Macaroni Soup 1 c. stock. I tsp. salt. ^ stick macaroni. 1 spk. pepper. Cook the macaroni in boiling salted water about one half hour, or until tender. Drain and cut into thin slices or rings ; put them into the soup tureen with the salt and pepper and pour the boiling stock over them. Recipe, No. 160. Mixed Vegetable Soup 1 c. stock. 2 tbsp. turnip. 2 tbsp. carrot. | tsp. salt. Wash and scrape the carrot and pare the turnip. Cut into quarter-inch dice. Put into boiling, salted water and cook until tender. Drain and add, with the salt, to the boiling stock. Questions on Soups What is the most economical Is it enough to put the kettle way to use the bones and on the stove, and leave the tough parts of meat ? broth to simmer or not as What is stock ? the case may be ? Why do we use cold water in Why do we cover the kettle ? starting stock ? What is the scum ? Why is it better to soak the What shall we do with the meat before heating it ? residue ? Should we leave the meat Is soup a complete food? whole? How does fat help to keep the What is the advantage of using stock ? a portion of uncooked meat ? What is a general rule for May we also use any fragments stock? of cooked meat ? What is thyme ? marjoram ? LESSON XIII BATTERS Batters are thin mixtures of flour and liquid made in the proportion of one scant measure of liquid to one full measure of flour. If merely mixed and cooked slowly they would be hard and compact. But they are made light by the admixture of air or gas and by quick cooking before the air or gas has a chance to escape. Air at 70° Fah. expands to about three times its volume when exposed to the temperature of a hot oven. So, as the mixture heats in cooking, the expansion of the air in the batter makes it light and porous. Air is infolded in batters by beating the mixture thoroughly, as in whole-wheat gems ; by beating air into eggs, and using the beaten eggs in the mixture, as in popovers; and by the gas obtained by the union of an acid with an alkaline carbonate, as in the use of baking-powder in the griddle cakes. As it is important that batters be baked at once before the gas escapes, it is always well to see that the fire is in the proper condition, and to have the pans and ingredients ready before beginning to put the materials together, that there may be no needless delay. The general rule for mixing all batters is to mix the salt and baking-powder (if that is to be used) with the flour, beat the eggs, add half the liquid to the beaten eggs, and stir this gradually into the flour; then add the remainder of the liquid, beat all thoroughly, and bake quickly. When the expression " beat the eggs separately" occurs in a recipe it means beat the yolks and whites separately. This lesson illustrates two of the ways of mixmg, namely, BATTERS 237 stirring and beating. Also the simplest way of cooking in hot fat.

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