SERVING SOUP
35. Soup may be correctly served in several different ways, the method
to adopt usually depending on the kind of soup. Thin, clear soups are
generally served in bouillon cups, as shown in Fig. 3, which may be
placed on the table immediately before the family assembles or passed
after the members are seated. Heavier soups may be served at the table
from a soup tureen, or each person's portion may be served before the
family comes to the table. For soups of this kind, the flat soup plate,
is found preferable.
The spoon to be served with soup also depends on the kind of soup, but a
larger spoon than a teaspoon is always necessary. When soup is served in
a soup plate, a dessert spoon is used. A bouillon spoon is the best kind to use with any thin soup served in bouillon cups. Such a spoon, is about the length of a teaspoon, but has a round bowl.
36. To increase the attractiveness of soup and at the same time make it
more appetizing and nutritious, various accompaniments and relishes are
served with it. When the accompaniment is in the form of crackers,
croutons, or bread sticks, they may be passed after the soup is served,
or a few of them may be placed on the bread-and-butter plate at each person's place. The relishes should be passed while the soup is being eaten. Plain whipped cream or whipped cream into which a little mashed pimiento has been stirred adds much to the flavor and appearance of soup when served on the top of any hot or cold variety. Then, too, many soups, especially vegetable soups, are improved in flavor by the addition of a spoonful of grated cheese, which should be sprinkled into the dish at the time of serving. For this purpose, a hard, dry cheese, such as Parmesan, which can often be purchased already grated in bottles, is the most satisfactory.
37. In summer, clear soups are sometimes served cold, as cold soups are
found more desirable for warm weather than hot ones. However, when a
soup is intended to be hot, it should be hot when it is ready to be
eaten, and every effort should be made to have it in this condition if
an appetizing soup is desired. This can be accomplished if the soup is
thoroughly heated before it is removed from the stove and the dishes in
which it is to be served are warmed before the soup is put into them.
* * * * *
RECIPES FOR SOUP AND SOUP ACCOMPANIMENTS
NECESSITY FOR CAREFUL WORK
38. So that the housewife may put into practice the knowledge she has
gained about soup making, there are here given recipes for various kinds
of soup. As will be observed, these recipes are classified according to
the consistency and nature of the soups, all those of one class being
placed in the same group. As it is important, too, for the housewife to
know how to prepare the various accompaniments and garnishes that are
generally served with soup, directions for the making of these are also
given and they follow the soup recipes.
39. In carrying out these recipes, it will be well to note that
exactness in fulfilling the requirements and care in working out the
details of the recipes are essential. These points cannot be ignored in
the making of soup any more than in other parts of cookery, provided
successful results and excellent appearance are desired. It is therefore
wise to form habits of exactness. For instance, when vegetables are to
be cut for soups, they should be cut into pieces of equal size, or, if
they are to be diced, they should be cut so that the dice are alike. All
the pieces must be of the same thickness in order to insure uniform
cooking; if this precaution is not observed, some of the pieces are
likely to overcook and fall to pieces before the others are done.
Strict attention should also be given to the preparation of other
ingredients and the accompaniments. The meat used must be cut very
carefully rather than in ragged, uneven pieces. Noodles, which are often
used in soup, may be of various widths; but all those used at one time
should be uniform in width--that is, all wide or all narrow. If
different widths are used, an impression of careless cutting will be
given. Croutons and bread sticks, to be most satisfactory, should be cut
straight and even, and, in order to toast uniformly, all those made at
one time should be of the same size.
STOCKS AND CLEAR SOUPS
40. Stock for Clear Soup or Bouillon.--A plain, but well-flavored, beef
stock may be made according to the accompanying recipe and used as a
basis for any clear soup served as bouillon without the addition of
anything else. However, as the addition of rice, barley, chopped
macaroni, or any other such food will increase the food value of the
soup, any of them may be supplied to produce a more nutritious soup.
When this stock is served clear, it should be used as the first course
in a comparatively heavy meal.
STOCK FOR CLEAR SOUP OR BOUILLON
4 lb. beef
4 qt. cold water
1 medium-sized onion
1 stalk celery
2 sprigs parsley
6 whole cloves
12 peppercorns
1 bay leaf
Salt
Pepper
Cut the meat into small pieces. Pour the cold water over it, place on a
slow fire, and let it come to a boil. Skim off all scum that rises to
the top. Cover tightly and keep at the simmering point for 6 to 8 hours.
Then strain and remove the fat. Add the onion and celery cut into
pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently
for about 20 minutes. Add salt and pepper to taste. Strain through
a cloth.
41. Household Stock.--If it is desired to make a stock that may be kept
on hand constantly and that may be used as a foundation for various
kinds of soups, sauces, and gravies, or as a broth for making casserole
dishes, household stock will be found very satisfactory. Such stock made
in quantity and kept in a sufficiently cool place may be used for
several days before it spoils. Since most of the materials used in this
stock cannot be put to any other particularly good use, and since the
labor required in making it is slight, this may be regarded as an
extremely economical stock.
HOUSEHOLD STOCK
3 qt. cold water
3 lb. meat (trimmings of fresh
meat, bones, and tough pieces
from roasts, steaks, etc.)
1 medium-sized onion
4 cloves
6 peppercorns
Herbs
Salt
Pepper
Pour the cold water over the meat and bones and put them on the fire to
cook. When they come to a boil skim well. Then cover and simmer 4 to 6
hours. Add the onion, cloves, peppercorns, and herbs and cook for
another hour. Add salt and pepper to taste. Strain and set aside to
cool. Remove the fat.
42. White Stock.--An especially nice broth having a delicate flavor and
generally used for special functions when an attractive meal is being
served to a large number of persons is made from veal and fowl and known
as white stock. If allowed to remain in a cool place, this stock will
solidify, and then it may be used as the basis for a jellied meat
dish or salad.
WHITE STOCK
5 lb. veal
1 fowl, 3 or 4 lb.
8 qt. cold water
2 medium-sized onions
2 Tb. butter
2 stalks celery
1 blade mace
Salt
Pepper
Cut the veal and fowl into pieces and add the cold water. Place on a
slow fire, and let come gradually to the boiling point. Skim carefully
and place where it will simmer gently for 6 hours. Slice the onions,
brown slightly in the butter, and add to the stock with the celery and
mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain
and cool. Remove the fat before using.
43. Consomme.--One of the most delicious of the thin, clear broths is
consomme. This is usually served plain, but any material that will not
cloud it, such as finely diced vegetables, green peas, tiny pieces of
fowl or meat, may, if desired, be added to it before it is served. As a
rule, only a very small quantity of such material is used for
each serving.
35. Soup may be correctly served in several different ways, the method
to adopt usually depending on the kind of soup. Thin, clear soups are
generally served in bouillon cups, as shown in Fig. 3, which may be
placed on the table immediately before the family assembles or passed
after the members are seated. Heavier soups may be served at the table
from a soup tureen, or each person's portion may be served before the
family comes to the table. For soups of this kind, the flat soup plate,
is found preferable.
The spoon to be served with soup also depends on the kind of soup, but a
larger spoon than a teaspoon is always necessary. When soup is served in
a soup plate, a dessert spoon is used. A bouillon spoon is the best kind to use with any thin soup served in bouillon cups. Such a spoon, is about the length of a teaspoon, but has a round bowl.
36. To increase the attractiveness of soup and at the same time make it
more appetizing and nutritious, various accompaniments and relishes are
served with it. When the accompaniment is in the form of crackers,
croutons, or bread sticks, they may be passed after the soup is served,
or a few of them may be placed on the bread-and-butter plate at each person's place. The relishes should be passed while the soup is being eaten. Plain whipped cream or whipped cream into which a little mashed pimiento has been stirred adds much to the flavor and appearance of soup when served on the top of any hot or cold variety. Then, too, many soups, especially vegetable soups, are improved in flavor by the addition of a spoonful of grated cheese, which should be sprinkled into the dish at the time of serving. For this purpose, a hard, dry cheese, such as Parmesan, which can often be purchased already grated in bottles, is the most satisfactory.
37. In summer, clear soups are sometimes served cold, as cold soups are
found more desirable for warm weather than hot ones. However, when a
soup is intended to be hot, it should be hot when it is ready to be
eaten, and every effort should be made to have it in this condition if
an appetizing soup is desired. This can be accomplished if the soup is
thoroughly heated before it is removed from the stove and the dishes in
which it is to be served are warmed before the soup is put into them.
* * * * *
RECIPES FOR SOUP AND SOUP ACCOMPANIMENTS
NECESSITY FOR CAREFUL WORK
38. So that the housewife may put into practice the knowledge she has
gained about soup making, there are here given recipes for various kinds
of soup. As will be observed, these recipes are classified according to
the consistency and nature of the soups, all those of one class being
placed in the same group. As it is important, too, for the housewife to
know how to prepare the various accompaniments and garnishes that are
generally served with soup, directions for the making of these are also
given and they follow the soup recipes.
39. In carrying out these recipes, it will be well to note that
exactness in fulfilling the requirements and care in working out the
details of the recipes are essential. These points cannot be ignored in
the making of soup any more than in other parts of cookery, provided
successful results and excellent appearance are desired. It is therefore
wise to form habits of exactness. For instance, when vegetables are to
be cut for soups, they should be cut into pieces of equal size, or, if
they are to be diced, they should be cut so that the dice are alike. All
the pieces must be of the same thickness in order to insure uniform
cooking; if this precaution is not observed, some of the pieces are
likely to overcook and fall to pieces before the others are done.
Strict attention should also be given to the preparation of other
ingredients and the accompaniments. The meat used must be cut very
carefully rather than in ragged, uneven pieces. Noodles, which are often
used in soup, may be of various widths; but all those used at one time
should be uniform in width--that is, all wide or all narrow. If
different widths are used, an impression of careless cutting will be
given. Croutons and bread sticks, to be most satisfactory, should be cut
straight and even, and, in order to toast uniformly, all those made at
one time should be of the same size.
STOCKS AND CLEAR SOUPS
40. Stock for Clear Soup or Bouillon.--A plain, but well-flavored, beef
stock may be made according to the accompanying recipe and used as a
basis for any clear soup served as bouillon without the addition of
anything else. However, as the addition of rice, barley, chopped
macaroni, or any other such food will increase the food value of the
soup, any of them may be supplied to produce a more nutritious soup.
When this stock is served clear, it should be used as the first course
in a comparatively heavy meal.
STOCK FOR CLEAR SOUP OR BOUILLON
4 lb. beef
4 qt. cold water
1 medium-sized onion
1 stalk celery
2 sprigs parsley
6 whole cloves
12 peppercorns
1 bay leaf
Salt
Pepper
Cut the meat into small pieces. Pour the cold water over it, place on a
slow fire, and let it come to a boil. Skim off all scum that rises to
the top. Cover tightly and keep at the simmering point for 6 to 8 hours.
Then strain and remove the fat. Add the onion and celery cut into
pieces, the parsley, cloves, peppercorns, and bay leaf. Simmer gently
for about 20 minutes. Add salt and pepper to taste. Strain through
a cloth.
41. Household Stock.--If it is desired to make a stock that may be kept
on hand constantly and that may be used as a foundation for various
kinds of soups, sauces, and gravies, or as a broth for making casserole
dishes, household stock will be found very satisfactory. Such stock made
in quantity and kept in a sufficiently cool place may be used for
several days before it spoils. Since most of the materials used in this
stock cannot be put to any other particularly good use, and since the
labor required in making it is slight, this may be regarded as an
extremely economical stock.
HOUSEHOLD STOCK
3 qt. cold water
3 lb. meat (trimmings of fresh
meat, bones, and tough pieces
from roasts, steaks, etc.)
1 medium-sized onion
4 cloves
6 peppercorns
Herbs
Salt
Pepper
Pour the cold water over the meat and bones and put them on the fire to
cook. When they come to a boil skim well. Then cover and simmer 4 to 6
hours. Add the onion, cloves, peppercorns, and herbs and cook for
another hour. Add salt and pepper to taste. Strain and set aside to
cool. Remove the fat.
42. White Stock.--An especially nice broth having a delicate flavor and
generally used for special functions when an attractive meal is being
served to a large number of persons is made from veal and fowl and known
as white stock. If allowed to remain in a cool place, this stock will
solidify, and then it may be used as the basis for a jellied meat
dish or salad.
WHITE STOCK
5 lb. veal
1 fowl, 3 or 4 lb.
8 qt. cold water
2 medium-sized onions
2 Tb. butter
2 stalks celery
1 blade mace
Salt
Pepper
Cut the veal and fowl into pieces and add the cold water. Place on a
slow fire, and let come gradually to the boiling point. Skim carefully
and place where it will simmer gently for 6 hours. Slice the onions,
brown slightly in the butter, and add to the stock with the celery and
mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain
and cool. Remove the fat before using.
43. Consomme.--One of the most delicious of the thin, clear broths is
consomme. This is usually served plain, but any material that will not
cloud it, such as finely diced vegetables, green peas, tiny pieces of
fowl or meat, may, if desired, be added to it before it is served. As a
rule, only a very small quantity of such material is used for
each serving.