Twentieth century home cook book

Take five pounds of a skin of veal, a large fowl, four tablespoonfuls of butter, two good-sized onions, four stalks of celery, a small piece of mace, and a stick of cinnamon, eight quarts of water, using salt and pepper. Place the butter in the bottom of the soup-pot, then the meat and fowl cut into small pieces. Cover the pan, and let it cook slowly thirty-five minutes, stirring often ; the water must then be added, and when it boils, skim well and place where it will boil gently for six hours. You may then add vegetables and spice and boil about another hour. Strain and cool as quickly as possible ; next day take off every particle of fat, turn the jelly into a dish, and with a knife remove all the sediinent from the bottom. Put into a stone jar and put in a very cold place. With care it will keep a week in cold weather and two or three days if very warm. As stock keeps so much better without vegetables, it is better not to add them until ready to make soup. There are two kinds of stock, brown and white, from which almost anykind of soup may be made, by adding vegetables and seasoning to taste. Vegetables should just cook long enough in soup to be well done, as too much cooking is injurious. TO MAKE SOUP FROM STOCK. Put on as much stock as required ; remove all sediment ; add water, vegetables and seasoning to suit the taste. Prepare the vegetables, cutting them fine, boil until well done, then strain through a sieve and serve at once. In making white soups nothing but white vegetables should be used. For thickening use pearl barley, macaroni, rice, etc. For flavoring soups, use bay leaves, thyme, celery, parsley, sweet marjoram, mint, sage, onions, cloves, and mace. As to seasoning soup, no particular rule can be given, as the soup-maker must be a good taster, and exercise judgment. Catsups and sauces are a great addition to soups. Spicing should always be used sparingly. SOUP COLORING. For making Red Soup. Use the juice and pulp of ripe tomatoes. For making Green Soup. Spinach leaves pounded, or green leaves of celery or parsley, will produce the desired color. For making Brown Soup. Use scorched flour or caramel. For making Amber Soup. Use grated carrot. NOODLES. Work into two eggs a sufficient amount of flour to make a stiff dough, salt to season, then roll out into sheets as thin as possible ; let dry before cutting. Then roll up as you would jelly cake and cut very fine ; noodles added ten minutes before serving the soup. CROUTONS. Remove the crusts from stale bread, cut into small squares, and brown in the oven or fry in boiling fat, and put into pea soup. CARAMEL. Place in a saucepan over the fire two large tablespoonfuls of sugar, a pinch of salt. Stir constantly until it is of a very dark brown, then pour in two teaspoonfuls of water. Continue to stir, adding slowly two small teacups of water, being very careful to see that the sugar is all thoroughly dissolved. This makes a very pretty coloring. Half of this quantity may be made. EGG BALLS. Mix the yolks of two hard-boiled eggs with raw yolk of one egg, a little flour ; roll the size of a hazel nut. BROWNED FLOUR. Put a pint, or more, of flour in a skillet over a slow fire. Stir constantly, being careful that it does not scorch, use a wooden paddle, and when a dark brown, remove from the fire, put in a covered vessel, and use for sauces, soups, gravies, etc. FORCE MEAT BALLS. Mince cooked meat or fowl very fine, one onion, a few bread or cracker crumbs, pepper, salt, cloves, mace and marjoram. Bind together with one egg, make into small balls and fry in butter. FOR ROUX. Put on the fire a half pound of fresh butter and let it melt slowly. Skim it, and when it settles, stir into it (very slowly) half pound of flour, cook until of a light brown, stirring all the time. Put away in a jar for use.