SIMPLIFIED SOUPS. 



"SOUP MAKES THE SOLDIER. 



-French Say hi g. 



I hesitated to make soups foi" sevei"al years after 

 beginning housekeeping because all the writers for 

 young housekeepers made me think it was too for- 

 midable an undertaking, requiring extraordinary 

 care and attention at ever}' stage of the operation. 

 French cooks are the best of soup makers and their 

 first act is contrary to the usual instruction, which is 

 to get a bone to start your soup. Novv the marrow 

 bone is all right if you have one on hand and want 

 to save it, but it need not take the lead, except per- 

 haps in the old-fashioned vegetable soup of New 

 England, which is more properly named an " Irish 

 stew." The French cook whose practice I have 

 adopted starts his soup with solid meat. In the 

 neighborhood of New York, where meat is high- 

 priced, my butcher for 20 cents supplies two pounds 

 of solid beef, free from fat, chopped in bits about an 

 inch square. 



Now we are ready to make our foundation. This 

 meat I put on the fire in an agate kettle in 2 quarts 

 of cold water. Let it come rapidly to a hard boil ; 

 skim; add V cup of cold water; let it boil again; 

 skim a second time, and no\\' it should be nearly 

 clear. Set back where it will simmer, but on no 

 account let it boil again. After simmering one hour 

 add salt to suit the taste. Add half a carrot in fine 

 slices and one small onion, sliced. Add parsley or 

 other sweet herbs as desired, or that may be on 

 hand. The East Indian currie powder, added in 

 minute quantity, gives an indescribable flavor and 

 may be used either with or without the vegetables. 

 Simmer again for two hours, strain through a linen 

 cloth, and when it becomes cold, skim if necessary. 

 Thus is made the soup stock or foundation, with 

 which we concoct all sorts of delicious combinations. 

 It is usually stated that soup stock keeps well for a 

 week ; and so it will, on ice or in a cold place ; but 

 as a general rule I prefer to make only enough to 

 last for two or three days. 



Generally at the bottom of the stock when settled, 

 there is a half -pint or so that is not clear. This I 

 use for stews and gravies. 



Many people make soup stock so thick that when 



cold it forms a jelly. I find it less trouble to make 

 it as above described. 



Though I make the most of my own resources, I 

 find it a great convenience to have on hand a few 

 cans of the ready prepared Huckins' soups, which 

 come in quart cans and may be had at any first class 

 grocer's. They are put up in great variety, will 

 keep any length of time and are really a superior 

 article. Some of our friends utilize them for soup 

 Stocks, but we use them in their original form, a 

 quart can furnishing ample material for soup for 

 two dinners for six people. Though always useful, 

 we find these ready made soups especially conven- 

 ient when unexpected calls are made upon our hos- 

 pitality. 



To return to our own soups, chicken and veal in com- 

 bination, with or without the addition of a ham bone, is 

 usually taken for making "white" soup stock, but we 

 make the beef answer for all purposes The soup stock 

 is the foundation and body of most of our soups, the 

 particular kinds being made by various additions as fol- 

 lows. The amounts are enough for six people. With 

 any of these soups toasted bread served in squares is a 

 proper accompaniment. 



Cream of Rice. — Boil Yz cup of rice in a pint of stock 

 till cooked. Press through a sieve and return to the fire 

 with a pint of cream added. Let it come to a boil, be- 

 ing careful not to let it scorch. Serve immediately. 



For Bouillon, simply heat the stock and add water if 

 necessar)'. We vary the flavoring, at different times 

 using currie, mace, clove, cinnamon and sweet herbs. 



Aiid'ei- Soup. — Take one spoonful of " brown thicken- 

 ing." Dissolve evenly in a quart of hot stock. Add a 

 little grated carrot. 



Pea Sonp. — I have tried many ways, but my family 

 prefer this. No stock is used. Take teacup Cleve- 

 land's split peas ; put on cold water and boil till soft, 

 previously adding salt and a saltspoonful of currie 

 powder. Rub through a sieve, return to the stove, add 

 one tablespoonful of " brown thickening" and boil five 

 minutes. 



Veifelidde Taria/ions. — To the clear soups may be 

 added rice, barle)', macaroni, cut celery, noodles, etc., 

 to suit the taste or occasion. 



Following are some recipes sent in by a valued 

 friend. They are evidently for a family of 12 per- 



