Under this head are included all the varieties of soup made from beef, veal, mutton or poultry. In preparing soup stock, the desired object is to obtain from the meat all the nutritive and flavoring qualities contained in the lean parts and in the bones. To accomplish this, the meat should be wiped well and cut into small pieces ; this is to expose as large a surface as possible to the action of the heat and water. Break or saw the bones also into small pieces, and soak both meat and bones in cold soft water, allowing a quart of water to every pound of soup material✪ Soup with Stock Having soaked the meat half an hour off the lire, place the kettle on the back of the range for another half hour, after which the water can be slowly heated to boiling. The kettle for soup-making should have a tight cover, so that no steam can escape, or so very little that it will not diminish the quantity of water to any extent. The water should be soft, since hard water hardens the meat and thus imprisons the juices. No salt is added, for the same reason. The scum that rises with the boiling contains nothing unclean, unless the meat has not been properly washed; and although uninviting-looking it should not be skimmed ofT, for it contains much that is nutritious. When the liquid has fully reached the boiling point, set the kettle back where it will o-entlv bubble for about six hours. 72 THE PATTERN COOK-BOOK. Now strain the stock, and throw away the meat and scraps, because all the nutriment is, or should be, ex- tracted, thus leaving the meat entirely unfit for further use. Set the stock away to cool, as rapidly as possible, and the next day remove the fat, which will have hard- ened on the top. This is the simplest way of making soup-stock, and it can be made the foundation for a plain or a rich soup, if carefully prepared. There should not be more than a quarter of a pound of bone to -each three-quarters of a pound of meat used. If a larger proportion of bone must be used, make the allotment of water a little less than a quart to every pound. MEAT FOR STOCK. Stock may either be made of only one kind of meat or of several different kinds, and it often happens that the greater the variety of meats employed the better the flavor of the soup will be. Beef is the most valuable and generally the cheapest meat to buy for soup. The parts used for different kinds of soup are as follows : For bouillon or consomme, the round, flank, shoulder or brisket, and for a clear beef soup, the neck, cheek, leg, shin or any scraggy part besides the bones. A shin or leg will be a cheap piece to use. Butchers do not break these parts into small enough pieces, for the leg should be cut into at least eight or ten parts and washed well in cold water. When the cheek and neck are used, they should also be washed, but the round need not be ; wipe it instead with a wet towel. Poultry is of great value in making stock. A light, white stock may be very economically produced thus : SOUPS. 73 ✪ Simple Soup Stock

AI-modernized reading of the original text

Under this head are included all the varieties of soup made from beef, veal, mutton or poultry. In preparing soup stock, the desired object is to obtain from the meat all the nutritive and flavoring qualities contained in the lean parts and in the bones. To accomplish this, the meat should be wiped well and cut into small pieces ; this is to expose as large a surface as possible to the action of the heat and water. Break or saw the bones also into small pieces, and soak both meat and bones in cold soft water, allowing a quart of water to every pound of soup material Having soaked the meat half an hour off the fire, place the kettle on the back of the range for another half hour, after which the water can be slowly heated to boiling. The kettle for soup-making should have a tight cover, so that no steam can escape, or so very little that it will not diminish the quantity of water to any extent. The water should be soft, since hard water hardens the meat and thus imprisons the juices. No salt is added, for the same reason. The scum that rises with the boiling contains nothing unclean, unless the meat has not been properly washed; and although uninviting-looking it should not be skimmed ofT, for it contains much that is nutritious. When the liquid has fully reached the boiling point, set the kettle back where it will gently bubble for about six hours. Now strain the stock, and throw away the meat and scraps, because all the nutriment is, or should be, extracted, thus leaving the meat entirely unfit for further use. Set the stock away to cool, as rapidly as possible, and the next day remove the fat, which will have hardened on the top. This is the simplest way of making soup-stock, and it can be made the foundation for a plain or a rich soup, if carefully prepared. There should not be more than a quarter of a pound of bone to -each three-quarters of a pound of meat used. If a larger proportion of bone must be used, make the allotment of water a little less than a quart to every pound. MEAT FOR STOCK. Stock may either be made of only one kind of meat or of several different kinds, and it often happens that the greater the variety of meats employed the better the flavor of the soup will be. Beef is the most valuable and generally the cheapest meat to buy for soup. The parts used for different kinds of soup are as follows : For bouillon or consomme, the round, flank, shoulder or brisket, and for a clear beef soup, the neck, cheek, leg, shin or any scraggy part besides the bones. A shin or leg will be a cheap piece to use. Butchers do not break these parts into small enough pieces, for the leg should be cut into at least eight or ten parts and washed well in cold water. When the cheek and neck are used, they should also be washed, but the round need not be ; wipe it instead with a wet towel. Poultry is of great value in making stock. A light, white stock may be very economically produced thus :

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