Cream Soups — Made from vegetables or fish, with seasonings and cream. Purees — ]\Iade from vegetables or fish forced through a strainer and put in the soup. Purees are thicker than cream soups. Sometimes we use white stock in making them. Bisques — Generally made from shell-fish, milk and seasonings, and served with fish dice in them. A French cook-book will give you more than a hundred kinds of soups, each taking its name from some ingredient that is put into it or from some dis- tinguished person to whom it was served first. Soup Stock. 6 pounds from middle cut A bouquet of parsley, sweet of shin. marjoram and thyme. 1 carrot. 1 turnip. 1 stick of celery. 1 onion. 34 bay leaf. i^ teaspoon peppercorns. 3 cloves. 1 tablespoon salt. Water to cover one inch above the meat. SOUPS. 37 Wipe the beef and cut the lean meat from the bone. Brown one-third of the meat in some butter or the marrow from the bone. Put the remaining two-thirds with the bones in soup-kettle, add water and salt, and bring very slowly to the boiling-point. Cover closely and cook for from four to five hoars, allowing it to only bubble under the surface. Add vegetables and season- ing the last hour of cooking, and the spices the last ten minutes. Spices cooked too long lose their fresh flavor*. Strain through sieve into agate or stone ware, and cool quickly uncovered. Then, as soon as the fat hardens on the top, we remove it and clear the stock. To Clear Soup Stock. Remove fat from stock and put stock in sauce-pan. Allow white and shell of one egg to each quart of stock. Heat them slightly and mix well with spoon, place on the fire and stir constantly until the boiling-point is reached. Boil for two or three minutes and set back where it keeps hot, but does not boil for ten or twenty minutes. Strain through a double of cheese-cloth rest- ing on a strainer. It is then ready to be seasoned more, if necessar}^-, and the addition of any vegetable or paste you wish to put to it. It will take its name from the solid you add to it, the stock being the foundation of all soups which come under the name of stock or fat soups. The Way We Bind Soups. Cream soui^s and purees will separate when the^' stand, unless they are bound together with flour and butter. To do this we use equal quantities of butter and flour, according to the amount of soup we are mak- ing. Put the butter in saucepan, and when it bubbles 38 SCIENTIFIC COOKING. •add flour, then some o'f the hot soup., and stir until smooth; then turn slowly into your soup in double boiler, and keep hot until serving-time. Your soups are a stimulant for the stomach, and should always he served hot. This especially should be the rule for the clear soups and bouillons. A cream soup or puree, with salad and bread and butter, makes a meal. Tomato Bouillon. 1 quart tomatoes. 1 pint water. 1 tablespoon minced onion. 1 tablespoon minced parsley. 4 cloves. 6 peppercorns. 1 tablespoon butter. 1 tablespoon lean ham. Salt to taste✪ Tomato Bouillon. Cook all together for ten minutes, strain through sieve, cool, and clear with whites and shells of two eggs, same as any soup stock. Heat very hot and serve in cups. Tomato Bouillon with Oysters. To the above recipe add one pint of oysters that have been parboiled in their own liquor, and drained on sieve for a few moments. Bouillon. 5 pounds lean beef Carrot]

AI-modernized reading of the original text

Cream Soups — Made from vegetables or fish, with seasonings and cream. Purees — ]\Iade from vegetables or fish forced through a strainer and put in the soup. Purees are thicker than cream soups. Sometimes we use white stock in making them. Bisques — Generally made from shell-fish, milk and seasonings, and served with fish dice in them. A French cook-book will give you more than a hundred kinds of soups, each taking its name from some ingredient that is put into it or from some distinguished person to whom it was served first. Soup Stock. 6 pounds from middle cut A bouquet of parsley, sweet of shin. marjoram and thyme. 1 carrot. 1 turnip. 1 stick of celery. 1 onion. 34 bay leaf. i^ teaspoon peppercorns. 3 cloves. 1 tablespoon salt. Water to cover one inch above the meat. Wipe the beef and cut the lean meat from the bone. Brown one-third of the meat in some butter or the marrow from the bone. Put the remaining two-thirds with the bones in soup-kettle, add water and salt, and bring very slowly to the boiling-point. Cover closely and cook for from four to five hoars, allowing it to only bubble under the surface. Add vegetables and seasoning the last hour of cooking, and the spices the last ten minutes. Spices cooked too long lose their fresh flavor.. Strain through sieve into agate or stone ware, and cool quickly uncovered. Then, as soon as the fat hardens on the top, we remove it and clear the stock. To Clear Soup Stock. Remove fat from stock and put stock in sauce-pan. Allow white and shell of one egg to each quart of stock. Heat them slightly and mix well with spoon, place on the fire and stir constantly until the boiling-point is reached. Boil for two or three minutes and set back where it keeps hot, but does not boil for ten or twenty minutes. Strain through a double of cheese-cloth resting on a strainer. It is then ready to be seasoned more, if necessary, and the addition of any vegetable or paste you wish to put to it. It will take its name from the solid you add to it, the stock being the foundation of all soups which come under the name of stock or fat soups. The Way We Bind Soups. Cream soups and purees will separate when they stand, unless they are bound together with flour and butter. To do this we use equal quantities of butter and flour, according to the amount of soup we are making. Put the butter in saucepan, and when it bubbles •add flour, then some o'f the hot soup., and stir until smooth; then turn slowly into your soup in double boiler, and keep hot until serving-time. Your soups are a stimulant for the stomach, and should always be served hot. This especially should be the rule for the clear soups and bouillons. A cream soup or puree, with salad and bread and butter, makes a meal. Tomato Bouillon. 1 quart tomatoes. 1 pint water. 1 tablespoon minced onion. 1 tablespoon minced parsley. 4 cloves. 6 peppercorns. 1 tablespoon butter. 1 tablespoon lean ham. Salt to taste. Cook all together for ten minutes, strain through sieve, cool, and clear with whites and shells of two eggs, same as any soup stock. Heat very hot and serve in cups. Tomato Bouillon with Oysters. To the above recipe add one pint of oysters that have been parboiled in their own liquor, and drained on sieve for a few moments. Bouillon. 5 pounds lean beef Carrot]

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Tomato Bouillon

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