In all recipes contained in the department of cookery, which ad-
vised the use of intoxicating liquors, we have substituted fruit juices
— often using orange or lemon juice. Nothing can excel the unfer-
mented juices of fruits as a flavoring, or for giving a desirable pi-
quancy to various dishes. They make an almost perfect substitutute
for liquors, and for obvious reasons are much safer for family use.
Fruit juice can be easily substituted for liquor in any recipe by those
who desire to do so. In fruit cake, \ cup or 10 tablespoons of mo-
lasses is equal to 1 wine glass of brandy or other liquor. Those so
disposed can substitute molasses for liquor in this way in any such
recipe found in books, magazines or newspajDers; a cake thus made
will be quite as good as though the liquor was used. As the alcohol
evaporates in baking, however, liquors are not so objectionable in
cakes as in sauces.
18
SOUPS.
OUPS are of 2 kinds; the heavy, rich soups, made from stock
prepared the day before, with the addition of other ingre-
dients on the day of serving, and plain soups, made entirely
in the morning before dinner. These latter will, no doubt,
be more useful for ordinary occasions, being lighter, and quite as
palatable, and they certainly are more economical than those made
from stock.
Soups are made by cooking meat, fish or vegetables in water or
milk, and they are seasoned with a great variety of flavorings. If
you see a recipe calling for a great variety of ingredients, many of
which you do not have, you will find that you can often use what
ingredients you do have and still produce a very good soup, as many
of the ingredients can be omitted without much loss — it will simply
change the flavor a little. Kemember that the 2 important points
with soups are, (1) their nutritive properties, which are extracted
from the meat, fish, etc., and (2) the flavoring derived from herbs,
spices, etc., added for that purpose. Some soups will contain a good
deal of nourishment and others very little; some will be very highly
and others only slightly flavored.
The names are often given to soups because of their principal
ingredients, as with "Beef," "Chicken," "Potato," or "Cabbage
Soup," and sometimes because of the color, as "White," or "Brown
Soup," while often they are purely fanciful. By bearing these
things in mind, and by studying the principles involved in extract-
ing the nutritive properties from the flsh or meat, the inexperienced
cook can soon, master the mysteries of soup making, and she can then
easily make new and appetizing combinations for herself.
The Utensils Used. — The soup^kettle or stock-pot for an ordinary
family should hold from 6 quarts to 2 gallons. The allowance of
soup for each person is a half pint, and unless the family is very
large, a kettle of this size will give ample room for a full supply,
after straining from the soup material. The best kettle is made of
aluminum, and iron is next, and if kept scrupulously clean (as all-
cooking utensils should be) it will not discolor the soup. If any-
thing should happen to turn color in it, there is nothing 'harmful in
the oxide of iron, whereas, some articles of food are made poisonous
if prepared in brass, copper, or lead, especially acid foods, if allowed
19
20 SOUPS
Page 10
Presented as published in 1902. 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
In all recipes contained in the department of cookery, which advised the use of intoxicating liquors, we have substituted fruit juices — often using orange or lemon juice. Nothing can excel the unfermented juices of fruits as a flavoring, or for giving a desirable piquancy to various dishes. They make an almost perfect substitute for liquors, and for obvious reasons are much safer for family use. Fruit juice can be easily substituted for liquor in any recipe by those who desire to do so. In fruit cake, \ cup or 10 tablespoons of molasses is equal to 1 wine glass of brandy or other liquor. Those so disposed can substitute molasses for liquor in this way in any such recipe found in books, magazines or newspapers; a cake thus made will be quite as good as though the liquor was used. As the alcohol evaporates in baking, however, liquors are not so objectionable in cakes as in sauces.
Soups are of 2 kinds; the heavy, rich soups, made from stock prepared the day before, with the addition of other ingredients on the day of serving, and plain soups, made entirely in the morning before dinner. These latter will, no doubt, be more useful for ordinary occasions, being lighter, and quite as palatable, and they certainly are more economical than those made from stock.
Soups are made by cooking meat, fish or vegetables in water or milk, and they are seasoned with a great variety of flavorings. If you see a recipe calling for a great variety of ingredients, many of which you do not have, you will find that you can often use what ingredients you do have and still produce a very good soup, as many of the ingredients can be omitted without much loss — it will simply change the flavor a little. Remember that the 2 important points with soups are, (1) their nutritive properties, which are extracted from the meat, fish, etc., and (2) the flavoring derived from herbs, spices, etc., added for that purpose. Some soups will contain a good deal of nourishment and others very little; some will be very highly and others only slightly flavored.
The names are often given to soups because of their principal ingredients, as with "Beef," "Chicken," "Potato," or "Cabbage Soup," and sometimes because of the color, as "White," or "Brown Soup," while often they are purely fanciful. By bearing these things in mind, and by studying the principles involved in extracting the nutritive properties from the fish or meat, the inexperienced cook can soon, master the mysteries of soup making, and she can then easily make new and appetizing combinations for herself.
The Utensils Used. — The soup^kettle or stock-pot for an ordinary family should hold from 6 quarts to 2 gallons. The allowance of soup for each person is a half pint, and unless the family is very large, a kettle of this size will give ample room for a full supply, after straining from the soup material. The best kettle is made of aluminum, and iron is next, and if kept scrupulously clean (as allcooking utensils should be) it will not discolor the soup. If anything should happen to turn color in it, there is nothing 'harmful in the oxide of iron, whereas, some articles of food are made poisonous if prepared in brass, copper, or lead, especially acid foods, if allowed