Stock Pot Should be Established in Every Home to
provide good soup sand gravies; it consists of a cooking utensil,
either a boiler or a large boiling pot, into which should be placed
all available bones, etc., such, for example, as when meat is cut
up in preparing boned meat, meat pies, meat puddings, and stews.
This boiler should be kept gently simmering for two or three
hours before its contents are required for use. If the meat is
properly boned it will provide soup at a nominal cost. Remove
bones from the stock before vegetables and other ingredients are
added. They should be carefully drained, placed in a dish, kept
in a cool place until required the following morning. This
process adds to the strength of the soup made. The quantity
of water added to the boiler in making stock must depend on the
quantity and quality of the bones.
Soups
The quantity given in the following recipes may be either
increased or reduced proportionately as required, for large or
small families. Every family should have soup at least four
times a week, and especially where there are growing children.
In fact, it is advisable to serve soup once a day.
Fried Bread for Soups
Cut stale bread into dice, and fry in boiling fat until brown;
it will take about half a minute. This is generally served with
thin soups.
Tomato Soup (From Stock)
Two quarts stock, four pounds fresh or canned tomatoes,
pepper and salt. Prepare the tomatoes as directed in "Remarks
on Soup". Stew the tomatoes until cooked, add a tablespoon
of salt✪ Tomato Soup (From Stock), stir frequently to dissolve them and prevent scorching.
Stir the cooked tomatoes into the pot of stock, previously heated,
and stir the whole until it comes to a boil. Season lightly and
serve.
Soups and Broths
201
Stock Soup (Bouillon)
Four pounds fresh lean beef, one soup bone, one gallon cold
water, two onions, sliced, pepper and salt. Time, seven and one-
half to eight hours. Put the meat and bone into a pot with cold
water and a tablespoon of salt✪ Stock Soup (Bouillon). One hour before the stock is
cooked, put in the sliced onion, pepper and, if necessary, salt, a
few minutes before straining. When cooked, strain while hot
through a colander into the vessel in which it is to be kept,
preferably an earthen jar; put it away in a cool place to stand
over night. In the morning the stock will be a jelly, with a
layer of fat on top. Take off this fat and use it as dripping for
cooking purposes. As stock will not keep longer than twenty-
four hours in the summer, it is recommended that none be made
in warm weather; but in the winter months it could be made
twice a week. Scraps of cooked meat and bones may be economic-
ally utilized in the manufacture of stock.
Stock soup is sometimes served as soon as it is made; the
name "Bouillon" is then given it. If it is cold, and it is desired to
serve it, it should be slowly heated to the boiling point, but the
boiling must not continue. If it is too rich, it may be diluted
with from one to two pints of boiling water to every gallon.
Stock soup may be made the base of a variety of soups. It
is also valuable and preferable to water for making gravies,
stews, hash, etc. It is recommended for its simplicity and
convenience.
Turkey or Chicken Soup ✪ Turkey or Chicken Soup
Page 100 · 4 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stock Pot Should be Established in Every Home to provide good soup and gravies; it consists of a cooking utensil, either a boiler or a large boiling pot, into which should be placed all available bones, etc., such, for example, as when meat is cut up in preparing boned meat, meat pies, meat puddings, and stews. This boiler should be kept gently simmering for two or three hours before its contents are required for use. If the meat is properly boned it will provide soup at a nominal cost. Remove bones from the stock before vegetables and other ingredients are added. They should be carefully drained, placed in a dish, kept in a cool place until required the following morning. This process adds to the strength of the soup made. The quantity of water added to the boiler in making stock must depend on the quantity and quality of the bones.
Soups
The quantity given in the following recipes may be either increased or reduced proportionately as required, for large or small families. Every family should have soup at least four times a week, and especially where there are growing children. In fact, it is advisable to serve soup once a day.
Fried Bread for Soups
Cut stale bread into dice, and fry in boiling fat until brown; it will take about half a minute. This is generally served with thin soups.
Tomato Soup (From Stock)
Two quarts stock, four pounds fresh or canned tomatoes, pepper and salt. Prepare the tomatoes as directed in "Remarks on Soup". Stew the tomatoes until cooked, add a tablespoon of salt, stir frequently to dissolve them and prevent scorching. Stir the cooked tomatoes into the pot of stock, previously heated, and stir the whole until it comes to a boil. Season lightly and serve.
Soups and Broths
Stock Soup (Bouillon)
Four pounds fresh lean beef, one soup bone, one gallon cold water, two onions, sliced, pepper and salt. Time, seven and onehalf to eight hours. Put the meat and bone into a pot with cold water and a tablespoon of salt. One hour before the stock is cooked, put in the sliced onion, pepper and, if necessary, salt, a few minutes before straining. When cooked, strain while hot through a colander into the vessel in which it is to be kept, preferably an earthen jar; put it away in a cool place to stand over night. In the morning the stock will be a jelly, with a layer of fat on top. Take off this fat and use it as dripping for cooking purposes. As stock will not keep longer than twentyfour hours in the summer, it is recommended that none be made in warm weather; but in the winter months it could be made twice a week. Scraps of cooked meat and bones may be economically utilized in the manufacture of stock.
Stock soup is sometimes served as soon as it is made; the name "Bouillon" is then given it. If it is cold, and it is desired to serve it, it should be slowly heated to the boiling point, but the boiling must not continue. If it is too rich, it may be diluted with from one to two pints of boiling water to every gallon.
Stock soup may be made the base of a variety of soups. It is also valuable and preferable to water for making gravies, stews, hash, etc. It is recommended for its simplicity and convenience.
Turkey or Chicken Soup
Records on this page
Tomato Soup (From Stock)Stock Soup (Bouillon)BouillonTurkey or Chicken Soup