A textbook of domestic science for high schools

Soup Stock. — The cheapest and toughest cuts of meat may be used in making soups. The hind shin of beef or the rump bone, the knuckle of veal, the neck of mutton, may be used. Left-overs of meats and vegetables may be saved and added to the stock, and the trimmings of meat and bone sent from the butcher's may be used for the same purpose. The soup kettle should be of granite or, if of iron, it should be very smooth or porcelain-lined. The cover of the kettle should fit closely to retain the steam. The scum which rises on the soup consists of the albumen and globulin of the meat and should not be removed. The long-continued action of hot water upon the collagen of the connective tissues will change it to gelatine and the fibers and bones will alone be removed upon straining. The stock should simmer gently for five or six hours, be strained through a colander, and allowed to cool, so that the fat may come to the surface and form a cake, which should be removed before the stock is used. In clear soups, every particle of fat must be removed. A brown stock may be made by browning about one third of the meat and vegetables before adding them to the stock kettle. About two thirds of the meat used should be lean, the other third, bone and fat. Do not wash meat by putting it into water to soak, but wipe thoroughly with a damp cloth before cutting. A general rule for stock : To every pound of meat and bone allow 1 qt. cold water, 1 ts. salt, 4 peppercorns, 4 cloves, \ ts. mixed herbs, 1 tb. each vegetable cut fine. Stock 2 Ib. shin of beef 2 ts. salt 2 qt. cold water 4 allspice 6 cloves 1 sprig parsley 8 peppercorns 1 small onion ^ ssp. celery seed \ small carrot \ ts. mixed herbs (whole) \ small turnip Wipe, and cut the meat into small pieces. Put into the cold water with the vegetables and seasoning, and soak \ h. before heating ; heat gradually and let simmer 5 or 6 h. Strain and cool quickly. When ready for use, remove all fat ; heat, and season to taste. Brown Soup Stock 4 Ib. shin of beef 6 cloves \ ts. peppercorns \ c. each, turnip, carrot, \ bay leaf onion, and celery cut 4 ts. salt in dice 4 qt. cold water 2 sprigs parsley Wipe beef. Cut lean meat into inch cubes. Brown one third of meat in hot frying pan in the marrow from bone. Put remainder of meat and bone in soup kettle with water and let stand f h. Add browned meat, the vegetables, and seasoning, and heat gradually. Cook slowly 5 or 6 h., keeping just below the boiling point; strain and cool ; remove fat. Tomato Soup 1 pt. stewed and strained 1 pt. stock tomatoes Salt and pepper to taste \ ts. sugar Add tomatoes to boiling stock; season, and serve with croutons. Vegetable Soup 1 qt. stock | c. onion 1 pt. boiling water £ c. peas § carrot £ c. celery ^ turnip £ c. tomato \ potato 1 tbsp. rice Cut vegetables into uniform pieces or chop fine. Boil carrot and turnip, celery, onions, and rice in water 20 m. ; add other vegetables and cook till tender. Add stock, and salt and pepper to taste. Boil 10 minutes and serve. Bouillon 5 Ib. lean beef 1-3 c. each carrot, turnip, 2 Ib. bone onion, celery 4 qt. cold water \ ts. peppercorns 1 tb. salt