CONSOMME
4 lb. lower round of beef
4 lb. shin of veal
1/4 c. butter
8 qt. cold water
1 small carrot
1 large onion
2 stalks celery
12 peppercorns
5 cloves
4 sprigs parsley
Pinch summer savory
Pinch thyme
2 bay leaves
Salt
Pepper
Cut the beef and veal into small pieces. Put the butter and meat into
the stock kettle, and stir over the fire until the meat begins to brown.
Add the cold water, and let come to the boiling point. Skim carefully
and let simmer for 6 hours. Cut the vegetables into small pieces and
add to the stock with the spices and herbs. Cook for 1 hour, adding salt
and pepper to suit taste. Strain and cool. Remove the fat and clear
according to directions previously given.
44. Tomato Bouillon.--It is possible to make a clear tomato soup without
meat stock, but the recipe here given, which is made with meat stock,
has the advantage of possessing a better flavor. The tomato in this
bouillon lends an agreeable color and flavor and affords a change from
the usual clear soup. Cooked rice, macaroni, spaghetti, or vermicelli
may be added to tomato bouillon to provide an additional quantity of
nutrition and vary the plain soup.
TOMATO BOUILLON
(Sufficient to Serve Eight)
1 qt, meat stock
1 tsp. salt
1 Tb. sugar
1/4 tsp. pepper
1 can tomatoes
Heat the stock, and to it add the salt, sugar, and pepper. Rub the
tomatoes through a fine sieve, and add them to the stock. Cook together
for a few minutes and serve.
HEAVY THICK SOUPS
45. Julienne Soup.--A very good way in which to utilize any small
quantities of vegetables that may be in supply but are not sufficient to
serve alone is to use them in julienne soup. For soup of this kind,
vegetables are often cut into fancy shapes, but this is a more or less
wasteful practice and should not be followed, as tiny strips or dice cut
finely and carefully are quite as agreeable. The vegetables do not add a
large amount of nutriment to this soup, but they introduce into the soup
mineral salts that the soups would otherwise not have and they also add
a variety of flavor.
JULIENNE SOUP
(Sufficient to Serve Six)
1 pt. mixed vegetables
1/2 tsp. salt
1 qt. stock
1/4 tsp. pepper
Cut into tiny dice or into strips such vegetables as celery, carrots,
and turnips, making them as nearly the same size and shape as possible.
Put them on to cook in enough boiling salted water to cover well. Cook
until they are soft enough to be pierced with a fork, but do not lose
their shape. Drain off the water and put the vegetables into the stock.
Bring to the boiling point, season with the pepper, and serve.
46. Ox-Tail Soup.--The use of ox tails for soup helps to utilize a part
of the beef that would ordinarily be wasted, and, as a rule, ox tails
are comparatively cheap. Usually the little bits of meat that cook off
the bones are allowed to remain in the soup. Variety may be obtained by
the addition of different kinds of vegetables.
OX-TAIL SOUP
(Sufficient to Serve Eight)
2 ox tails
1 large onion
1 Tb. beef drippings
4 qt. cold water
1 Tb. mixed herbs
4 peppercorns
1 Tb. salt
Wash and cut up the ox tails, separating them at the joints. Slice the
onion and brown it and half of the ox tails in the beef drippings. When
they are browned, put them and the remainder of the ox tails into a
kettle. Add the water and the herbs and peppercorns tied in a little
piece of cheesecloth. Bring to the boiling point, and then simmer for 3
to 4 hours or until the meat separates from the bones. Add the salt an
hour before serving the soup. Remove the fat and serve some of the
nicest joints with the soup. If vegetables are desired, they should be
diced and added 20 minutes before serving, so that they will be
cooked soft.
47. Mulligatawny Soup.--If a highly seasoned soup is desired,
mulligatawny, although not a particularly cheap soup, will be found very
satisfactory. The curry powder that is used adds an unusual flavor that
is pleasing to many people, but if it is not desired, it may be omitted.
MULLIGATAWNY SOUP
(Sufficient to Serve Eight)
3 lb. chicken
1 lb. veal
4 qt. cold water
2 onions
1 Tb. butter
4 peppercorns
4 cloves
1 stalk celery
1 Tb. curry powder
1 tsp. salt
1/4 tsp. pepper
1 lemon
Cut up the chicken and veal, add the cold water to them, and place over
a slow fire. Slice the onions and brown them in the butter. Add them and
the peppercorns, cloves, chopped celery, and curry powder stirred to a
smooth paste with a little water to the meat. Simmer together slowly
until the chicken is tender. Remove the meat from the bones and cut it
into small pieces. Put the bones into the kettle and simmer for another
hour. Strain the liquid from the veal and bones and remove the fat. Add
the salt, pepper, chicken, and the juice of the lemon. Return to the
fire and cook for a few minutes. Serve with a tablespoonful or two of
cooked rice in each soup dish.
48. Noodle Soup.--The addition of noodles to soup increases its food
value to a considerable extent by providing carbohydrate from the flour
and protein from the egg and flour. Noodle soup is a very attractive
dish if the noodles are properly made, for then they will not cause the
soup to become cloudy when they are put into it. Little difficulty will
be experienced if the directions here given for making noodles are
followed explicitly.
NOODLE SOUP
(Sufficient to Serve Six)
1 egg
1 Tb. milk
1/2 tsp. salt
Flour
1 qt. household stock
3 sprigs parsley
1 small onion
To make noodles, beat the egg slightly, add to it the milk, and stir in
the salt and enough flour to make a stiff dough. Toss upon a floured
board and roll very thin. Allow the dough to dry for hour or more, and
then cut it into strips about 4 inches wide. Place several strips together, one on top of the other, and roll them up tight, in the manner indicated. Cut each roll into thin slices with a sharp knife. When the slices are separated the noodles should appear as shown in the pile at the right. If it is desired not to follow this plan, the dough may be rolled into a thin sheet and cut into strips with a noodle cutter.
Such a supply of noodles may be used at once, or they may be dried
thoroughly and sealed tightly in a jar for future use. The very dry
ones, however, require a little longer cooking than those which are
freshly made. With the noodles prepared, heat the stock with the parsley
and onion chopped very fine. Add the noodles and cook for 15 or 20
minutes or until the noodles are thoroughly cooked.
Rice, barley, macaroni, and other starchy materials may be added to
stock in the same way as the noodles.
49. Vegetable Soup With Noodles.--The combination of noodles and
vegetables in soup is a very excellent one, since the vegetables add
flavor and the noodles add nutritive value. If the vegetables given in
the accompanying recipe cannot be readily obtained, others may be
substituted.
VEGETABLE SOUP WITH NOODLES
(Sufficient to Serve Six)
1 carrot
1 onion
1 turnip
1 stalk celery
1 c. boiling water
1/2 tsp. salt
1/2 c. noodles
2 sprigs parsley
1/8 tsp. pepper
1 qt. household stock
Dice the vegetables and put them on to cook with the boiling water and
the salt. Cook for a few minutes or until partly soft. Add the noodles,
parsley, pepper, and stock and cook for 15 minutes longer. Serve.
CREAM SOUPS
50. Soups classed as cream soups consist of a thin white sauce to which
is added a vegetable in the form of a puree or cut into small pieces.
Because of their nature, cream soups are usually high in food value; but
they are not highly flavored, so their use is that of supplying
nutrition rather than stimulating the appetite. Considerable variety can
be secured in cream soups, for there are scarcely any vegetables that
cannot be used in the making of them. Potatoes, corn, asparagus,
spinach, peas, tomatoes, and onions are the vegetables that are used
oftenest, but cream soups may also be made of vegetable oysters, okra,
carrots, watercress, celery, cabbage, cauliflower, beans, lentils, and
dried peas. The vegetables may be cooked especially for the soup, or
left-over or canned vegetables may be utilized. It is an excellent plan
to cook more than enough of some vegetables for one day, so that some
will be left over and ready for soup the next day.
If the vegetable is not cut up into small pieces, it must be put through
a sieve and made into the form of a puree before it can be added to the
liquid. It will be observed that with the large, round sieve, a potato masher must be used to mash the vegetables, the pulp of which is caught by the utensil in which the sieve is held. In making use of the smaller sieve, or ricer, the vegetable is placed in it and then mashed by pressing the top down over the contents with the aid of the handles.
51. THIN WHITE SAUCE.--The liquid for cream soups should be thin white
sauce made entirely of milk or of milk and cream. The flavor of the soup
will be improved, however, by using with the milk some meat stock, or
the stock that remains from cooking celery, asparagus, or any vegetables
that will lend a good flavor to the soup. The recipe here given makes a
sauce that may be used for any kind of cream soup.
THIN WHITE SAUCE
1 pt. milk, or milk and cream or stock
1 tsp. salt
2 Tb. butter
2 Tb. flour
Heat the liquid, salt, and butter in a double boiler. Stir the flour and
some of the cold liquid that has been reserved to a perfectly smooth,
thin paste and add to the hot liquid. Stir constantly after adding the
flour, so that no lumps will form. When the sauce becomes thick, it is
ready for the addition of any flavoring material that will make a
palatable soup. If thick material, such as any vegetable in the form of
a puree, rice, or potato, is used without additional liquid, only half
as much flour will be required to thicken the sauce.
52. CREAM-OF-POTATO SOUP.--Because of the large quantity of carbohydrate
derived from the potato, cream-of-potato soup is high in food value. For
persons who are fond of the flavor of the potato, this makes a delicious
soup and one that may be served as the main dish in a light meal.
CREAM-OF-POTATO SOUP
(Sufficient to Serve Four)
2 slices of onion
1 sprig parsley
2 medium-sized potatoes
1 c. milk
1 c. potato water
1 Tb. flour
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
Cook the onion and parsley with the potatoes, and, when cooked soft,
drain and mash. Make a sauce of the milk, potato water, flour, and
butter. Season with the salt and pepper, add the mashed potato,
and serve.
53. CREAM-OF-CORN SOUP.--The flavor of corn is excellent in a cream
soup, the basis of the soup being milk, butter, and flour. Then, too,
the addition of the corn, which is comparatively high in food value,
makes a very nutritious soup.
CREAM-OF-CORN SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. butter
1 Tb. flour
1 c. canned corn
1 tsp. salt
1/8 tsp. pepper
Make a white sauce of the milk, butter, and flour. Force the corn
through a colander or a sieve, and add the puree to the white sauce.
Season with the salt and pepper, and serve.
54. Cream-of-Asparagus Soup.--The asparagus used in cream-of-asparagus
soup adds very little besides flavor, but this is of sufficient value to
warrant its use. If a pinch of soda is used in asparagus soup, there is
less danger of the curdling that sometimes occurs. In making this soup,
the asparagus should be combined with the white sauce just
before serving.
CREAM-OF-ASPARAGUS SOUP
(Sufficient to Serve Four)
1 pt. milk
2 Tb. flour
2 Tb. butter
1 c. asparagus puree
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add to it the cup of
puree made by forcing freshly cooked or canned asparagus through a
sieve. Season with the salt and pepper, and serve.
55. Cream-of-Spinach Soup.--Although cream-of-spinach soup is not
especially attractive in appearance, most persons enjoy its flavor, and
the soup serves as another way of adding an iron-containing food to the
diet. Children may often be induced to take the soup when they would
refuse the spinach as a vegetable.
4 lb. lower round of beef
4 lb. shin of veal
1/4 c. butter
8 qt. cold water
1 small carrot
1 large onion
2 stalks celery
12 peppercorns
5 cloves
4 sprigs parsley
Pinch summer savory
Pinch thyme
2 bay leaves
Salt
Pepper
Cut the beef and veal into small pieces. Put the butter and meat into
the stock kettle, and stir over the fire until the meat begins to brown.
Add the cold water, and let come to the boiling point. Skim carefully
and let simmer for 6 hours. Cut the vegetables into small pieces and
add to the stock with the spices and herbs. Cook for 1 hour, adding salt
and pepper to suit taste. Strain and cool. Remove the fat and clear
according to directions previously given.
44. Tomato Bouillon.--It is possible to make a clear tomato soup without
meat stock, but the recipe here given, which is made with meat stock,
has the advantage of possessing a better flavor. The tomato in this
bouillon lends an agreeable color and flavor and affords a change from
the usual clear soup. Cooked rice, macaroni, spaghetti, or vermicelli
may be added to tomato bouillon to provide an additional quantity of
nutrition and vary the plain soup.
TOMATO BOUILLON
(Sufficient to Serve Eight)
1 qt, meat stock
1 tsp. salt
1 Tb. sugar
1/4 tsp. pepper
1 can tomatoes
Heat the stock, and to it add the salt, sugar, and pepper. Rub the
tomatoes through a fine sieve, and add them to the stock. Cook together
for a few minutes and serve.
HEAVY THICK SOUPS
45. Julienne Soup.--A very good way in which to utilize any small
quantities of vegetables that may be in supply but are not sufficient to
serve alone is to use them in julienne soup. For soup of this kind,
vegetables are often cut into fancy shapes, but this is a more or less
wasteful practice and should not be followed, as tiny strips or dice cut
finely and carefully are quite as agreeable. The vegetables do not add a
large amount of nutriment to this soup, but they introduce into the soup
mineral salts that the soups would otherwise not have and they also add
a variety of flavor.
JULIENNE SOUP
(Sufficient to Serve Six)
1 pt. mixed vegetables
1/2 tsp. salt
1 qt. stock
1/4 tsp. pepper
Cut into tiny dice or into strips such vegetables as celery, carrots,
and turnips, making them as nearly the same size and shape as possible.
Put them on to cook in enough boiling salted water to cover well. Cook
until they are soft enough to be pierced with a fork, but do not lose
their shape. Drain off the water and put the vegetables into the stock.
Bring to the boiling point, season with the pepper, and serve.
46. Ox-Tail Soup.--The use of ox tails for soup helps to utilize a part
of the beef that would ordinarily be wasted, and, as a rule, ox tails
are comparatively cheap. Usually the little bits of meat that cook off
the bones are allowed to remain in the soup. Variety may be obtained by
the addition of different kinds of vegetables.
OX-TAIL SOUP
(Sufficient to Serve Eight)
2 ox tails
1 large onion
1 Tb. beef drippings
4 qt. cold water
1 Tb. mixed herbs
4 peppercorns
1 Tb. salt
Wash and cut up the ox tails, separating them at the joints. Slice the
onion and brown it and half of the ox tails in the beef drippings. When
they are browned, put them and the remainder of the ox tails into a
kettle. Add the water and the herbs and peppercorns tied in a little
piece of cheesecloth. Bring to the boiling point, and then simmer for 3
to 4 hours or until the meat separates from the bones. Add the salt an
hour before serving the soup. Remove the fat and serve some of the
nicest joints with the soup. If vegetables are desired, they should be
diced and added 20 minutes before serving, so that they will be
cooked soft.
47. Mulligatawny Soup.--If a highly seasoned soup is desired,
mulligatawny, although not a particularly cheap soup, will be found very
satisfactory. The curry powder that is used adds an unusual flavor that
is pleasing to many people, but if it is not desired, it may be omitted.
MULLIGATAWNY SOUP
(Sufficient to Serve Eight)
3 lb. chicken
1 lb. veal
4 qt. cold water
2 onions
1 Tb. butter
4 peppercorns
4 cloves
1 stalk celery
1 Tb. curry powder
1 tsp. salt
1/4 tsp. pepper
1 lemon
Cut up the chicken and veal, add the cold water to them, and place over
a slow fire. Slice the onions and brown them in the butter. Add them and
the peppercorns, cloves, chopped celery, and curry powder stirred to a
smooth paste with a little water to the meat. Simmer together slowly
until the chicken is tender. Remove the meat from the bones and cut it
into small pieces. Put the bones into the kettle and simmer for another
hour. Strain the liquid from the veal and bones and remove the fat. Add
the salt, pepper, chicken, and the juice of the lemon. Return to the
fire and cook for a few minutes. Serve with a tablespoonful or two of
cooked rice in each soup dish.
48. Noodle Soup.--The addition of noodles to soup increases its food
value to a considerable extent by providing carbohydrate from the flour
and protein from the egg and flour. Noodle soup is a very attractive
dish if the noodles are properly made, for then they will not cause the
soup to become cloudy when they are put into it. Little difficulty will
be experienced if the directions here given for making noodles are
followed explicitly.
NOODLE SOUP
(Sufficient to Serve Six)
1 egg
1 Tb. milk
1/2 tsp. salt
Flour
1 qt. household stock
3 sprigs parsley
1 small onion
To make noodles, beat the egg slightly, add to it the milk, and stir in
the salt and enough flour to make a stiff dough. Toss upon a floured
board and roll very thin. Allow the dough to dry for hour or more, and
then cut it into strips about 4 inches wide. Place several strips together, one on top of the other, and roll them up tight, in the manner indicated. Cut each roll into thin slices with a sharp knife. When the slices are separated the noodles should appear as shown in the pile at the right. If it is desired not to follow this plan, the dough may be rolled into a thin sheet and cut into strips with a noodle cutter.
Such a supply of noodles may be used at once, or they may be dried
thoroughly and sealed tightly in a jar for future use. The very dry
ones, however, require a little longer cooking than those which are
freshly made. With the noodles prepared, heat the stock with the parsley
and onion chopped very fine. Add the noodles and cook for 15 or 20
minutes or until the noodles are thoroughly cooked.
Rice, barley, macaroni, and other starchy materials may be added to
stock in the same way as the noodles.
49. Vegetable Soup With Noodles.--The combination of noodles and
vegetables in soup is a very excellent one, since the vegetables add
flavor and the noodles add nutritive value. If the vegetables given in
the accompanying recipe cannot be readily obtained, others may be
substituted.
VEGETABLE SOUP WITH NOODLES
(Sufficient to Serve Six)
1 carrot
1 onion
1 turnip
1 stalk celery
1 c. boiling water
1/2 tsp. salt
1/2 c. noodles
2 sprigs parsley
1/8 tsp. pepper
1 qt. household stock
Dice the vegetables and put them on to cook with the boiling water and
the salt. Cook for a few minutes or until partly soft. Add the noodles,
parsley, pepper, and stock and cook for 15 minutes longer. Serve.
CREAM SOUPS
50. Soups classed as cream soups consist of a thin white sauce to which
is added a vegetable in the form of a puree or cut into small pieces.
Because of their nature, cream soups are usually high in food value; but
they are not highly flavored, so their use is that of supplying
nutrition rather than stimulating the appetite. Considerable variety can
be secured in cream soups, for there are scarcely any vegetables that
cannot be used in the making of them. Potatoes, corn, asparagus,
spinach, peas, tomatoes, and onions are the vegetables that are used
oftenest, but cream soups may also be made of vegetable oysters, okra,
carrots, watercress, celery, cabbage, cauliflower, beans, lentils, and
dried peas. The vegetables may be cooked especially for the soup, or
left-over or canned vegetables may be utilized. It is an excellent plan
to cook more than enough of some vegetables for one day, so that some
will be left over and ready for soup the next day.
If the vegetable is not cut up into small pieces, it must be put through
a sieve and made into the form of a puree before it can be added to the
liquid. It will be observed that with the large, round sieve, a potato masher must be used to mash the vegetables, the pulp of which is caught by the utensil in which the sieve is held. In making use of the smaller sieve, or ricer, the vegetable is placed in it and then mashed by pressing the top down over the contents with the aid of the handles.
51. THIN WHITE SAUCE.--The liquid for cream soups should be thin white
sauce made entirely of milk or of milk and cream. The flavor of the soup
will be improved, however, by using with the milk some meat stock, or
the stock that remains from cooking celery, asparagus, or any vegetables
that will lend a good flavor to the soup. The recipe here given makes a
sauce that may be used for any kind of cream soup.
THIN WHITE SAUCE
1 pt. milk, or milk and cream or stock
1 tsp. salt
2 Tb. butter
2 Tb. flour
Heat the liquid, salt, and butter in a double boiler. Stir the flour and
some of the cold liquid that has been reserved to a perfectly smooth,
thin paste and add to the hot liquid. Stir constantly after adding the
flour, so that no lumps will form. When the sauce becomes thick, it is
ready for the addition of any flavoring material that will make a
palatable soup. If thick material, such as any vegetable in the form of
a puree, rice, or potato, is used without additional liquid, only half
as much flour will be required to thicken the sauce.
52. CREAM-OF-POTATO SOUP.--Because of the large quantity of carbohydrate
derived from the potato, cream-of-potato soup is high in food value. For
persons who are fond of the flavor of the potato, this makes a delicious
soup and one that may be served as the main dish in a light meal.
CREAM-OF-POTATO SOUP
(Sufficient to Serve Four)
2 slices of onion
1 sprig parsley
2 medium-sized potatoes
1 c. milk
1 c. potato water
1 Tb. flour
2 Tb. butter
1 tsp. salt
1/8 tsp. pepper
Cook the onion and parsley with the potatoes, and, when cooked soft,
drain and mash. Make a sauce of the milk, potato water, flour, and
butter. Season with the salt and pepper, add the mashed potato,
and serve.
53. CREAM-OF-CORN SOUP.--The flavor of corn is excellent in a cream
soup, the basis of the soup being milk, butter, and flour. Then, too,
the addition of the corn, which is comparatively high in food value,
makes a very nutritious soup.
CREAM-OF-CORN SOUP
(Sufficient to Serve Four)
1 pt. milk
1 Tb. butter
1 Tb. flour
1 c. canned corn
1 tsp. salt
1/8 tsp. pepper
Make a white sauce of the milk, butter, and flour. Force the corn
through a colander or a sieve, and add the puree to the white sauce.
Season with the salt and pepper, and serve.
54. Cream-of-Asparagus Soup.--The asparagus used in cream-of-asparagus
soup adds very little besides flavor, but this is of sufficient value to
warrant its use. If a pinch of soda is used in asparagus soup, there is
less danger of the curdling that sometimes occurs. In making this soup,
the asparagus should be combined with the white sauce just
before serving.
CREAM-OF-ASPARAGUS SOUP
(Sufficient to Serve Four)
1 pt. milk
2 Tb. flour
2 Tb. butter
1 c. asparagus puree
1 tsp. salt
1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add to it the cup of
puree made by forcing freshly cooked or canned asparagus through a
sieve. Season with the salt and pepper, and serve.
55. Cream-of-Spinach Soup.--Although cream-of-spinach soup is not
especially attractive in appearance, most persons enjoy its flavor, and
the soup serves as another way of adding an iron-containing food to the
diet. Children may often be induced to take the soup when they would
refuse the spinach as a vegetable.