Flour, arrowroot, bread-crumbs, sago, rice, oatmeal, barley, macaroni and vermicelli are all put into soujp to thicken it. They all have this in common, that the soup must actually boil to burst the starch granules after they are added. Floury substances must be mixed smooth with a little cold water, milk or broth, before being added to the bulk of the broth. Eggs, when added, should be beaten, mixed with a little of the warm liquid, strained into the soup, and not afterwards allowed to boil, lest they harden in tiny lumps, or what is iDopularly called " curdle." The yolk is better to use than the white. "Body" may be given to soup by adding a little cold potato, grated, and mashed potato is sometimes added, mixed smooth with a Itttle milk. Flour can be cooked in a little butter and then SOUPS 31 added, which is probably better than first mixing it in cold water as above. Barley, when added, should be soaked over night, and then stirred in an hour before the soup is done. With rice, use 1 table spoon to 1 quart of soup, and add it about 30 minutes before it is done. Farina can be sprinkled in a short time before serving, allow- ing it to boil a little while. CARAMEL FOR SOUP. — Put a teaspoon of sugar in a frying^ pan and place on the stove; let it dissolve and brown, but not burn When it has turned a bright golden color and begins to smoke, add water enough to cover the bottom of the i^an; let it boil up and dis- solve the caramel; then pour into the soup for coloring and flavor. This is not to be used in any white soup. If you have prepared caramel on hand, use that. See our recipe given elsewhere for pre- paring it. BROWNED CRACKERS — These are a fine addition to soups, and with tea or coffee are good for invalids. The crackers are first split and a little butter spread on the halves; they are then placed on a baking tin, with the split and buttered side up; set them in a hot oven, on the top shelf, and they are done when of a delicate yellow- ish brown. They need watching very closely, to prevent scorching. They are delicious with soups, fish chowder and oyster stews. EGQ=BALLS FOR SOUP — Powder some hard=boiled yolks of egg, and add sufficient raw yolk to make the mixture into a paste that can be rolled; add some pepper, salt, a little finely chopped pars- ley, and a "suspicion" of nutmeg✪ Egg Balls for Soup; roll into balls the size of marbles. Dip the balls into flour and throw them into boiling water till they are set; then drain them and throw them into the soup before serv- ing. They can also be used to garnish entrees. VIRGINIA FLAVORING.— Take thyme, mint, sweet marjoram, and rosemary gathered in full perfection; pick from the stalks, put them in a large jar, pour on strong vinegar, and let stand 24 hours; then take out the herbs, throw in fresh bunches, and do this 3 times; then strain the liquor, put it in bottles, cork and seal tight. Do not let the herbs stay in more than 24 hours at one time, else a bitter, unsavory taste may be imparted. What is wanted, is just the deli cate first flavor which comes from steeping the herbs in the liquid It makes a delicious flavor for soups and sauces. 82 VEGETABLE SOUPS VEGETABLE SOUPS.

AI-modernized reading of the original text

Flour, arrowroot, bread-crumbs, sago, rice, oatmeal, barley, macaroni and vermicelli are all put into soujp to thicken it. They all have this in common, that the soup must actually boil to burst the starch granules after they are added. Floury substances must be mixed smooth with a little cold water, milk or broth, before being added to the bulk of the broth. Eggs, when added, should be beaten, mixed with a little of the warm liquid, strained into the soup, and not afterwards allowed to boil, lest they harden in tiny lumps, or what is popularly called " curdle." The yolk is better to use than the white. "Body" may be given to soup by adding a little cold potato, grated, and mashed potato is sometimes added, mixed smooth with a little milk. Flour can be cooked in a little butter and then added, which is probably better than first mixing it in cold water as above. Barley, when added, should be soaked over night, and then stirred in an hour before the soup is done. With rice, use 1 table spoon to 1 quart of soup, and add it about 30 minutes before it is done. Farina can be sprinkled in a short time before serving, allowing it to boil a little while. CARAMEL FOR SOUP. — Put a teaspoon of sugar in a frying pan and place on the stove; let it dissolve and brown, but not burn When it has turned a bright golden color and begins to smoke, add water enough to cover the bottom of the pan; let it boil up and dissolve the caramel; then pour into the soup for coloring and flavor. This is not to be used in any white soup. If you have prepared caramel on hand, use that. See our recipe given elsewhere for preparing it. BROWNED CRACKERS — These are a fine addition to soups, and with tea or coffee are good for invalids. The crackers are first split and a little butter spread on the halves; they are then placed on a baking tin, with the split and buttered side up; set them in a hot oven, on the top shelf, and they are done when of a delicate yellowish brown. They need watching very closely, to prevent scorching. They are delicious with soups, fish chowder and oyster stews. EGQ=BALLS FOR SOUP — Powder some hard=boiled yolks of egg, and add sufficient raw yolk to make the mixture into a paste that can be rolled; add some pepper, salt, a little finely chopped parsley, and a "suspicion" of nutmeg; roll into balls the size of marbles. Dip the balls into flour and throw them into boiling water till they are set; then drain them and throw them into the soup before serving. They can also be used to garnish entrees. VIRGINIA FLAVORING.— Take thyme, mint, sweet marjoram, and rosemary gathered in full perfection; pick from the stalks, put them in a large jar, pour on strong vinegar, and let stand 24 hours; then take out the herbs, throw in fresh bunches, and do this 3 times; then strain the liquor, put it in bottles, cork and seal tight. Do not let the herbs stay in more than 24 hours at one time, else a bitter, unsavory taste may be imparted. What is wanted, is just the deli cate first flavor which comes from steeping the herbs in the liquid It makes a delicious flavor for soups and sauces.

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Egg Balls for Soup

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