There are two classes of soup, (1) those made with meat stock, which is the water in which meat has been cooked, sometimes in combination with other materials for seasoning purposes, and (2) those made without meat stock. Soups made with meat stock include: Bouillon, made from lean beef, always served clear; or from clams. Brown stock, made usually from beef, preferably one-half lean and one-half bone and fat, with seasonings of vegetables, herbs, and spices. White stock, made from chicken or veal. ConsommÉ, made from several kinds of meat, seasoned highly with vegetables, herbs, and spices, and always served clear. Broths or beef tea, made usually from lean mutton, lamb, or beef, and not clarified. Soups made without meat stock include: Cream soups, made from vegetable or fish PurÉes, made from vegetables or fish put through a strainer, often with the addition of milk or cream. They also are thickened with flour or corn-starch and are usually thicker than cream soups. White stock also is sometimes used in purÉes. Bisques are made like purees, except that pieces of vegetables, fish, meat, or game are served in them in addition. SOUP MAKINGTo make stock. Wash and cut the meat into small pieces or gash it frequently; crack the bone; let meat and bone soak in the cold water while preparing the seasonings; then add the seasonings, boil the stock ten minutes and put it into a cooker for from nine to twelve hours. When cooked, pour it through a wire strainer and set it away to cool. When cold, it should be kept in a refrigerator or other cold place. Be careful that the pail is well filled, or the soup will cool with the long cooking and may sour. If too small a quantity is cooked to fill the pail or pan it should be set over hot water. The cake of fat which forms on top when the stock is cold should not be removed until the soup is to be made, as it seals To clear soup stock. Remove the fat, taste the stock, and if it needs more seasoning add it before the clearing. Put into each quart of the cold stock the slightly beaten white of one egg and one crushed egg-shell. Wash the egg before breaking it. Stir the stock constantly while heating it. Let it boil two minutes and set it in a cooker for one-half hour or more. Remove the scum and strain it through two thicknesses of cheese-cloth laid in a colander. To remove fat from hot soup or broth. Skim off all that can be taken off with a spoon. With a succession of small pieces of soft brown paper take off the rest as if you were using blotting paper on the surface of the soup. When no spotted appearance is seen on the papers, the fat is all removed. To bind soups. This name is given to the process of thickening cream soups and purÉes, the liquid and solid part of which would separate unless bound together. Melt the butter, and when it is liquid add usually an equal quantity of flour and rub them together till well blended. They are then added to the soup and stirred Brown Stock No. 1
Prepare the meat as directed for making stock, brown one-third of it in a frying pan with the fat. Wash the vegetables, scrape or pare them, and cut them in small pieces. Put all the ingredients together and bring them to a boil. When they have boiled for ten minutes put them into a cooker for from nine to twelve hours. Unless there is a large quantity of soup it is not safe to leave it more than twelve hours, lest it grow cold and sour; but nine or more quarts may safely be left for fifteen hours or more, provided the kettle is at least two-thirds full. Pour it through a wire strainer and cool it as rapidly as possible. Brown Stock No. 2
Do not use salt or smoked meats for soup stock, or any parts of meat which have become charred or blackened in the cooking. Very little of these would be enough to destroy the good flavour of soup. Cut from the bones all the meat that is easy to get off. Tough ends from steak or roasts should be cut off before they are cooked, and saved for soup or stews. Cut meat for making soup in small pieces. Separate the bones at the joints and crack them if they are large. Soak the meat in the water while preparing the seasoning. Put all the ingredients together and bring them to a boil. Boil them for ten minutes and put them into a cooker for from nine to twelve hours, standing the pan or pail in a large pail of boiling water, unless this recipe fills the cooker pail. Strain the stock through a wire strainer, and cool it as rapidly as possible. White Stock No. 1
Cook chicken or fowl according to the directions given on page 131 for stewed chicken. The water in which the chicken was cooked makes white stock. White Stock No. 2
Prepare the meat as directed for making stock. Pare and slice the onion; cut the celery in pieces. If celery cannot easily be obtained, substitute dried celery leaves, using three or four sprays, or use celery seed. Put all the ingredients together, let them boil for ten minutes, and put them into a cooker for from nine to twelve hours. Set the pail or pan in a larger cooker-pail of boiling water unless the soup nearly fills the cooker-pail. Bouillon
Prepare the meat as directed for making brown stock. Use the marrow fat for browning the meat. Boil all together for ten minutes and put them into a cooker for from nine to Serves fifteen to twenty persons. Beef Broth
Wash and chop the meat fine, removing any pieces of fat. Add the salt and let the meat soak for one hour in a cold place. In a small cooker-pail or pan set over a larger cooker-pail of hot, but not boiling water, heat the broth till it registers 165 degrees Fahrenheit. Slip the pails into a cooker for one-half hour. Strain the broth through a coarse wire strainer, remove all fat by the directions on page 59, and serve it immediately in a heated cup; or it may be chilled, or frozen to the consistency of mush. Mutton Broth
Wipe the meat, remove carefully all skin and fat, as these impart a rank flavour to mutton broth. Cut the meat into small pieces, or put it through a food chopper. Cover the meat and bones with the water, add the salt, and ConsommÉ
Prepare the meat as directed for making brown stock, using the marrow fat to brown half of the meat. Soak the raw meat and bone in the cold water while browning the remaining meat and preparing the vegetables and seasonings. Prepare the vegetables as directed for making soup stock, and brown them in the butter. Bring all to a boil together, reserving the chicken It is served, usually, with custard cut into fancy shapes; or with noodles, macaroni, or other Italian pastes, which are first cooked as directed on page 143; or with delicate vegetables, such as peas or string beans, or other vegetables cut into fancy shapes; or with cooked chicken, cut in dice, and green peas. A poached egg is sometimes served in each plate of soup. Serves sixteen or twenty persons. Mock Turtle Soup No. 1
Clean and wash the calf’s head, reserving the tongue and brains to use for some other dish. Soak it for one hour in enough cold water to cover it. Boil it in a covered pail for twenty Mock Turtle Soup No. 2
Wash the meat, cover it with cold water in a cooker-pail. Let it stand in a cold place while the vegetables are being prepared. Wash the vegetables and cut them in small pieces. Put them and the seasonings with the meat, bring all to a boil, and boil it for ten minutes. Put it into a cooker for nine hours or more. Strain it, and add to it one cupful of the heart and liver meat cut into small dice. Pour it into a tureen in which the lemon and the egg yolks, cut in quarters, have been placed. Add Madeira wine to taste. The remaining heart and liver may be used for stew or hash. Serves ten or eleven persons. Vegetable Soup with Stock
Wash and pare the vegetables. Put all but the celery through a coarse food chopper. Cut the celery in fine pieces. Boil all the ingredients together hard for one minute. Put them into a cooker for three hours or more. If barley is used, soak it over night in cold water and boil it till soft; or cook it in the cooker with boiling salted water for five or six hours. Cream of Celery Soup
Cook the first four ingredients together in a cooker for three hours or more. Rub them through a sieve; bind the soup with the butter and flour, as directed on page 59, and add the milk, cream, and seasonings. Serves six or eight persons. Asparagus Soup
If canned asparagus is used, drain and rinse it. Cut off the tips about an inch long, and reserve them. Put the stalks of asparagus, stock or asparagus water and onion into a cooker-pail. When boiling, put them into a cooker for two and one-half hours or more. Rub through a sieve, bind it with the butter and flour, as directed on page 59, and add the remaining ingredients and the tips. Serves six or seven persons. Tomato Soup with Stock
Cook the first three ingredients for one hour or more in the cooker. Rub through a strainer, bind it with the butter and flour, as directed on page 59, and add the salt. Or bind the soup before putting it into the cooker, and strain it just before serving. Serves eight or ten persons. Creole Soup
Cook the pepper and onion in the butter for five minutes, add the flour, then the stock and tomatoes gradually, and cook all in the cooker for one hour or more. Rub it through a sieve, and add the remaining ingredients. The macaroni rings are made by cutting cooked macaroni into very short lengths. Do not soak macaroni for making rings. Serves six or eight persons. Ox Tail Soup
Cut the ox tail into small pieces, wash it, drain it, and sprinkle it with the salt, pepper, and flour. Brown it in the butter. Add it to the stock with the vegetables, which have been cut small or with French vegetable cutters. Put it into the cooker for two hours or more. Add the seasonings and lemon juice. Serves six or eight persons. Julienne Soup
Clarify the stock and add the cooked beans and peas and the carrot and turnip, which have been cut into thin strips one and one-half inches long and cooked for two hours in the cooker. When boiling hot, serve it. Serves four or five persons. Macaroni Soup
Cook the macaroni in boiling salted water for two hours in the cooker. Drain it in a colander. SOUPS MADE WITHOUT STOCKVegetable Soup
Wash the vegetables, scrape the carrot, pare the turnip, potatoes, and onions, remove the leaves and strings from the celery, and cut the vegetables in small pieces, or put all except the potatoes and celery through a coarse food chopper. Measure the vegetables after they are prepared. Put them all, except the potatoes and parsley, into a frying pan with the butter, and cook them for ten minutes; add the potatoes and cook them for two minutes more, then put all the ingredients, except the parsley, together in a cooker-pail, and when they are boiling put them into a cooker for three hours or more. Add the parsley just before serving. “Left-over” vegetables, in pieces, may be added, in place of an equal measure of any of the first five given. Serves six or eight persons. Bean Soup
Wash and soak the beans over night, cut the meat small, and pan-broil the pieces in a dry, hot frying pan till brown. Put all the ingredients except the butter and flour into a cooker-pail, and when they are boiling put them into a cooker for from nine to twelve hours. Rub the soup through a strainer, and bind it. Serves eight or ten people. Black Bean Soup
Soak the beans over night, drain them and add the two quarts of water. Cook the onion in one-half of the butter; add onion and celery to the beans, and, when boiling, put them into a cooker for from eight to twelve hours. Rub the soup through a strainer, add the seasonings, bind it, Serves eight or ten persons. Tomato Soup
Cook the first six ingredients together in a cooker for one hour or more. Strain, add the salt and soda, and bind it. If it is not to be served at once it may stand in the cooker, to keep hot, for an indefinite period. Serves six or seven persons. PurÉe of Lima Beans
Wash the beans and soak them over night. Drain them, and, when boiling, cook them with the prepared onion and turnip and the water in a cooker for four hours or more. Rub this through a strainer, add the seasoning and cream or milk, and bind it. Serves seven or nine persons. Baked Bean Soup
Cook the first five ingredients in a cooker for three hours or more, rub them through a strainer, bind this with the butter and flour, as directed on page 59, and add the seasonings. Serves eight or ten persons. Green Pea Soup
If fresh peas are used take those which are too old to be good to serve as a vegetable. If canned peas are used, drain and rinse them, add the sugar, water, and onion, and, when boiling, put them into a cooker for two hours or more. Rub them through a strainer, add the hot milk and seasoning and bind the soup with the butter and flour, as directed on page 59. Bean and pea soups are very nourishing and should not be followed by a rich, hearty meal. Serves five or six persons. Potato Soup
Scrub and pare the potatoes and cut them into small pieces. Cook them in a cooker with the water and onion for one and one-half hours or more, standing the pail or pan in a larger cooker-pail of boiling water. Rub the soup through a sieve, bind it, and add the seasoning. Serves five or six persons. Fish Chowder
Skin the fish (see page 82), cut the flesh into two-inch pieces, put the head, tail, and bones into a small cooker-pail or pan, add two cups of cold water and bring it to a boil. Set this into a larger cooker-pail of boiling water to which one teaspoonful of salt has been added for each quart of water. Put the potatoes in this lower pail and, when boiling, cook all in the cooker for one hour. Cut the pork into small pieces, try out the fat in a frying-pan and fry the onion in it. When the fish and potatoes are cooked, drain off the fish-liquor, add all the ingredients except the milk and crackers to it, bring it to a boil and place it in the cooker for one-half hour. Add the milk and pour the chowder over the crackers in a tureen. Serves twelve or sixteen persons. Connecticut ChowderMake this in the same manner as fish chowder, substituting two and one-half cups of stewed or canned tomatoes for the milk. The tomatoes may be added to the other ingredients when they are put together. If desired, crumble the crackers and add them just before serving. Serves ten or twelve persons. Clam Chowder
Wash the clams in a strainer, pick them over, to see that there are no bits of shell with them, and cut off the soft parts. Chop the hard parts or Serves ten to sixteen persons. Split-pea Soup
Soak the peas over night and drain them. Wash the bone, boil it for ten minutes in the water and skim it, add the peas and seasoning, bring all to a boil and put it into the cooker for four hours or more. Take out the bone and serve the soup without straining it. The peas must be cooked until they fall to pieces easily when well beaten. If desired, the meat may be taken from the bone, cut into small pieces and served in the soup. Oyster or Clam Stew
Heat the milk till it boils. Heat the oysters or clams in their liquor which has been strained Beat the egg until it is evenly mixed, add a little flour, through which the salt has been mixed. Gradually add more flour until a dough is made that can be rolled out very thin. Knead it a few minutes, then roll it as thin as possible. Let it stand for fifteen or twenty minutes covered with a towel, then roll it like jelly-roll and cut, from the end of the roll, very narrow slices. Unroll these strips and lay them on a board, covered lightly with a towel or clean cloth, to dry. When perfectly dry they are ready to use, or may be put away in covered cans or boxes and kept in a cool place. If noodles are used as a vegetable they should Egg Balls
Put the eggs into enough cold water to more than cover them (at least one quart for every four eggs), bring this to a boil and put it into a cooker for twenty minutes. Drop the eggs into cold water, take off the shells and when they are cold carefully remove the whites, leaving the yolks whole. These may be dropped into soup as they are, or they may be mashed, mixed with the butter and salt and enough egg yolk, or egg white or whole egg, beaten, to moisten them, so that they may be moulded into balls about the size of a hard-cooked yolk. Roll these in flour and sautÉ them in butter. Forcemeat Balls
Cook the bread and milk to a paste, cool it, add the beaten egg and fish or meat, forced through a fine meat-chopper or chopped and then ground fine with a mortar and pestle. Mould it into balls, lay them in a pan with the flour CroÛtonsCut slices of bread one-half inch thick, spread thinly with butter. Cut the slices into strips one-half inch wide, and these into dice one-half inch thick. Put them into a baking-pan, and brown them in a hot oven, stirring them about frequently that they may be brown evenly. Add them to the soup just before serving, or pass them after serving. Soup SticksPrepare the bread exactly as for croÛtons, except that the strips of bread are not cut into dice. If desired the strips may be sprinkled with grated cheese after they are cut. Lay them side by side with enough space between them to allow them to brown on the sides. Serve them as an accompaniment to soup. Crisp CrackersSplit plain, thick crackers; spread the rough sides slightly with butter, and brown them delicately in a hot oven. |