A coffee-cup
A tea-cup
A breakfast-cup
An ordinary tumbler ...
Twenty ounces
Two pints
Eight pints or four quarts
A bottle of brandy
= sixty drops.
= two teaspoonfuls.
= four teaspoonfuls.
= one fluid ounce.
= one gill.
= half a gill.
= one gill.
= one gill and a half.
= half a pint.
= half a pint.
= one pint.
= one quart.
= one gallon.
= twenty-six ounces.
29
CHAPTEB II.
ON SOUPS.
Years ago Soups were regarded as very extravagant luxuries,
consuming vast quantities of meat with many expensive
additions. English cooks did not understand Soup making,
and would declare that at least a pound of meat per head was
absolutely necessary. The result was that each guest might as
well have begun his dinner by eating a whole jar of Brand’s
essence of beef. Isinglass was also considered necessary, as
well as wine, spices, and various sauces. Even now it is not
always recognised that Soup can be made easily and inexpen-
sively, and that even in the best kinds of Soup extravagance
is not necessary. But care and patience on the part of the cook
is needed in the preparation of all Soups.
Soups are divided into three classes :
1. Clear Soups.
2. Thickened Soups, in which the thickening is produced by
the addition of flour, .butter, cream, or eggs.
3. Purees, in which poultry, game, shell-fish, or vegetables
(fresh or dried), have been rubbed through a tamis-cloth
or a sieve, made into a pulp, and stock added to them.
But all Soups begin in the stock-pot, in which the clear
strong broth, or stock, which is their foundation, is produced.
Stock is also essential to many gravies and sauces.
Much of the success of the stock-pot depends upon the
intelligence, as well as upon the care, of the cook. In some
hands the stock-pot becomes an expensive luxury ; in others
its cost is very small. Again, in old days, cooks could hardly
be persuaded to use the 'stock-pot except on those great
3°
SOUPS
occasions when they put quantities of the best gravy-beef into
it. Now, some modern cooks look upon the stock-pot as a sort
of perpetually simmering pig-tub, into which anything and
everything can be thrown. In these cases the mistress must
explain to the cook that it is quite impossible to make eatable
soup by the boiling down and cooking for uncalculated hours
of all sorts of scraps, and that by such a practice materials and
fuel are both wasted. Discrimination must be used as to what
is put into the stock-pot, and some things must never be put
into it at all. These are :
1. Scraps or bones which comeback to the kitchen on plates
which have been used at meals.
2. Pieces of fat, which would spoil the Soup, but can be
otherwise used.
3. Potatoes and cabbage, whether raw or cooked. Potatoes
would poison the water in the stock-pot, cabbage would make
the Soup uneatable.
4. Pieces of bread and toast, which should be reserved for
making crumbs.
5. Remains of sauces, which, valuable if laid aside and used
again, would turn the stock sour.
Page 12
Presented as published in 1898. 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
A coffee-cup A tea-cup A breakfast-cup An ordinary tumbler ... Twenty ounces Two pints
Eight pints or four quarts A bottle of brandy
= sixty drops.
= two teaspoonfuls. = four teaspoonfuls. = one fluid ounce.
= one gill.
= half a gill.
= one gill.
= one gill and a half. = half a pint.
= half a pint.
= one pint.
= one quart.
= one gallon.
= twenty-six ounces.
CHAPTER II.
ON SOUPS.
Years ago Soups were regarded as very extravagant luxuries, consuming vast quantities of meat with many expensive additions. English cooks did not understand Soup making, and would declare that at least a pound of meat per head was absolutely necessary. The result was that each guest might as well have begun his dinner by eating a whole jar of Brand’s essence of beef. Isinglass was also considered necessary, as well as wine, spices, and various sauces. Even now it is not always recognised that Soup can be made easily and inexpensively, and that even in the best kinds of Soup extravagance is not necessary. But care and patience on the part of the cook is needed in the preparation of all Soups.
Soups are divided into three classes :
1. Clear Soups.
2. Thickened Soups, in which the thickening is produced by the addition of flour, .butter, cream, or eggs.
3. Purees, in which poultry, game, shell-fish, or vegetables (fresh or dried), have been rubbed through a tamis-strainer or a sieve, made into a pulp, and stock added to them.
But all Soups begin in the stock-pot, in which the clear strong broth, or stock, which is their foundation, is produced. Stock is also essential to many gravies and sauces.
Much of the success of the stock-pot depends upon the intelligence, as well as upon the care, of the cook. In some hands the stock-pot becomes an expensive luxury ; in others its cost is very small. Again, in old days, cooks could hardly be persuaded to use the 'stock-pot except on those great
3°
occasions when they put quantities of the best gravy-beef into it. Now, some modern cooks look upon the stock-pot as a sort of perpetually simmering pig-tub, into which anything and everything can be thrown. In these cases the mistress must explain to the cook that it is quite impossible to make eatable soup by the boiling down and cooking for uncalculated hours of all sorts of scraps, and that by such a practice materials and fuel are both wasted. Discrimination must be used as to what is put into the stock-pot, and some things must never be put into it at all. These are :
1. Scraps or bones which comeback to the kitchen on plates which have been used at meals.
2. Pieces of fat, which would spoil the Soup, but can be otherwise used.
3. Potatoes and cabbage, whether raw or cooked. Potatoes would poison the water in the stock-pot, cabbage would make the Soup uneatable.
4. Pieces of bread and toast, which should be reserved for making crumbs.
5. Remains of sauces, which, valuable if laid aside and used again, would turn the stock sour.