Miss Cameron's cookery book

SOUPS. THICK soups are most economical because they can be made from the remnants of joints, pickings of poultry, scraps of meat, bones, etc. The stock from these can be thickened •ith crusts of bread, lentil flour, pea, flour, Florador, cornflour, crushed tapioca, or plain flour, and when flavoured with R good sauce, a. few drops of anchovy essence, a little Liebig Company's Extract of Meat, and coloured a rich brown with Parker's Browning, can be made into a palatable and nourishing soup. Clear soups, although more expensive, have their uses in culinary economy. To be made properly they must be Prepared from fresh lean meat. Here comes in the value °1 the Maggi Consomme, which is all ready to heat and serve, *nd is really cheaper than any which can be made by the ordinary cook. Stocks for Clear Soups. The most important thing in making soups of every kind, 'a the stock to be used. This should be prepared the day before, in order that it may become cold, and that the fat can w removed. Stock can be made from bones or meat, ox "th but for clear soup it must be made from fresh meat, and the best result for this purpose is from half beef and hal veal. For white soups the stock must be made from eithe veal, fowl, or rabbit, and for ordinary thick soups, bon stock will do quite well. The secret of good soup is in th flavouring, and to get this in perfection stock should h boiled with as many different vegetables and herbs as possibl — i-e., carrots, turnips, leeks, shalot^ garlic, celery, parsley thyme, tarragon, whole mace, cloves, and peppercorns. The* cannot always all be obtained. A sufficiency of herbs gn the soup a rich flavour. Stock should not be allowed to bo fast, but only to simmer, so that the full goodness of tl meat is extracted and the richness and flavour imparted i the liquor. Stock for Olear Soup. Three lb. of beef, 2 lb. knuckle of veal, 2 large carrot 1 turnip, 1 onion, 1 shalot, 1 clove of garlic, 1 sprig each « parsley, thyme, and tarragon, 2 bay leaves, 1 teaspoonful peppercorns, 2 cloves, 1 small piece of whole mace, a dessei spoonful of salt, 7 pints of cold water. Out the meat in small pieces, put it into a stew-pan with the water, brii gently to the boil, remove the scum, and add the sa Wash and cut up the vegetables, and add with the her and spices; simmer for five hours, skimming occasional Pour into a large basin and set aside until cold, when t' fat must be removed from the top. Of course a small quantity can be made if required. Liebig Stock. Two quarts cold water, 4 onions peeled and cut in halve 2 carrots cut up, 2 turnips cut up, 1 clove of garlic, 1 tab spoonful of peppercorns, 1 blade of whole mace, 4 clov 2 bay leaves, 1 sprig each of parsley, thyme, and marjora 1 teaspoonful of salt, 1 stick of celery, or a teaspoonful celery salt, 2 teaspoonfuls of Liebig Company's Extract of Meat. Put all the vegetables and seasonings into a saucepan with the water, let the whole come to the boil, and then gently simmer for three-quarters to one hour ; strain off the liquor, and add the Liebig Company's Extract of Meat, boil up, and use for clear or thick soup. A small piece of ham, or a piece of bacon rind, is a great improvement to the stock. Glear Soup.