Soup should be palatable and nutritious. If these qualities be lacking, there will be no excuse for serving it. Knowledge and care must be applied in combining the various ingredients in order to secure results at once pleasing and healthful; ignorance and carelessness are drawbacks under which a maker of soups cannot work with a reasonable hope of success. In preparing soup stock the first step is to obtain from the meat all the nutritive and flavoring qualities, which are the albumen, gelatine, osmazone, and salts, and are contained principally in the lean parts of the meat, though the bones also contain considerable gelatine. Osmazone and albumen are dissolved and drawn from meat in water heated to a temperature of 100° to 110° ; gelatine must be subjected for several hours to a heat of 200°, or more, before it will dissolve in the meat and bones. Simplest Way of Making Stock. .Now, as the object is to dissolve and draw out these substances, it is best to cut the meat into small pieces before adding the water. The meat and water should sours. 105 stand on the back part of the range, where the heat is not great, for at least an hour ; and at the end of that time the kettle should be moved forward where the con- tents will slowly get heated to the boiling-point. When this temperature is reached a thick scum will rise on the surface of the liquid, which should be carefully skimmed. During the next half-hour skim every ten minutes ; then cover the kettle closely, and set it back where its contents will just bubble for from six to ten hours. When this time has passed, strain the soup. All the soluble matter will be dissolved, and the remaining bones and shreds of fibres will have no value as food. All the flavoring and nutritive elements will be contained in the strained liquid. This is the simplest way of making soup stock. By following it, anybody can prepare the foundation for a plain or rich soup. A light stock is made by allowing a quart of water to a pound of meat. Perhaps it will be well to state here that there should be not more than a quarter of a pound of bone to three-quarters of a pound of meat. A rich stock is obtained by using only a pint of water to each pound of meat and bone✪ Simplest Way of Making Stock. Materials for Stock. Stock may be made of one kind of meat, or many kinds; of fresh meat, or the remains and trimmings of roasted and broiled meats. The greater the number of kinds used, the finer will be the flavor. When bones are used, care must be taken to prevent the contents of the soup-kettle from boiling hard ; for a very high tem- perature would dissolve the lime in the bones, and give the stock a milky appearance. It is difficult to make a clear soup of stock that was clouded by hard boiling; but if a white soup is to be made, the clouding of the stock will not be a serious matter. To insure getting clear soup, free of every particle of fat, it is necessary to make the stock the day previous, 106 MISS PARLOA'S KITCHEN COMPANION.

AI-modernized reading of the original text

Soup should be palatable and nutritious. If these qualities be lacking, there will be no excuse for serving it. Knowledge and care must be applied in combining the various ingredients in order to secure results at once pleasing and healthful; ignorance and carelessness are drawbacks under which a maker of soups cannot work with a reasonable hope of success. In preparing soup stock the first step is to obtain from the meat all the nutritive and flavoring qualities, which are the albumen, gelatine, osmazone, and salts, and are contained principally in the lean parts of the meat, though the bones also contain considerable gelatine. Osmazone and albumen are dissolved and drawn from meat in water heated to a temperature of 100° to 110° ; gelatine must be subjected for several hours to a heat of 200°, or more, before it will dissolve in the meat and bones. Simplest Way of Making Stock. .Now, as the object is to dissolve and draw out these substances, it is best to cut the meat into small pieces before adding the water. The meat and water should soups. 105 stand on the back part of the range, where the heat is not great, for at least an hour ; and at the end of that time the kettle should be moved forward where the contents will slowly get heated to the boiling-point. When this temperature is reached a thick scum will rise on the surface of the liquid, which should be carefully skimmed. During the next half-hour skim every ten minutes ; then cover the kettle closely, and set it back where its contents will just bubble for from six to ten hours. When this time has passed, strain the soup. All the soluble matter will be dissolved, and the remaining bones and shreds of fibres will have no value as food. All the flavoring and nutritive elements will be contained in the strained liquid. This is the simplest way of making soup stock. By following it, anybody can prepare the foundation for a plain or rich soup. A light stock is made by allowing a quart of water to a pound of meat. Perhaps it will be well to state here that there should be not more than a quarter of a pound of bone to three-quarters of a pound of meat. A rich stock is obtained by using only a pint of water to each pound of meat and bone. Materials for Stock. Stock may be made of one kind of meat, or many kinds; of fresh meat, or the remains and trimmings of roasted and broiled meats. The greater the number of kinds used, the finer will be the flavor. When bones are used, care must be taken to prevent the contents of the soup-kettle from boiling hard ; for a very high temperature would dissolve the lime in the bones, and give the stock a milky appearance. It is difficult to make a clear soup of stock that was clouded by hard boiling; but if a white soup is to be made, the clouding of the stock will not be a serious matter. To insure getting clear soup, free of every particle of fat, it is necessary to make the stock the day previous,

Records on this page

Simplest Way of Making Stock

Miss Parloa's kitchen companion