Having had years of experience in cooking, I feel competent
to offer this book as the long-needed help to housekeepers. There
are many valuable recipes in it, which I have selected and tried
with good results.
In submitting this work to the judgment of the public, the
writer indulges the hope that the protracted labor and unremit-
ting care she has bestowed upon it have resulted in the produc-
tion of a cook book which will be found to answer the purpose
for which it is intended.
SAN JOSE, CAL., May 1st, 1887.
PRINTED AT THE
MERCURY STEAM BOOK AND JOB OFFICE,
SAN JOSE, CAL.
The delicate and proper blending of savors is the chief art of
good soup making. There is no dish, perhaps, which comes to the
table that gives such general satisfaction as well prepared soup.
Put the meat into cold water, and let it heat slowly. This dis-
solves the gelatine, allows the albumen to distngage, and the
scum to rise, and diffuses the savory part of the meat. But if the
soup is over a hot fire the albumen coagulates and hardens the
meat, prevents the water from penetrating, and the savory part
from disengaging itself. Thus the broth will be without flavor,
and the meat tough. Allow about two tablespoonfuls of salt to
four quarts of soup, where there are many vegetables, and one
and a half where there are few. If more water is needed, use
boiling water, as cold or lukewarm spoils the soup. Soup should
never be suffered to stand in any vessel, (tin, copper or iron),
to get cold, but if not to be used at once, pour it off while hot in-
to a shallow, well glazed earthen dish. It should be strained
before putting away. Soup is much better to be allowed to cool,
and used the second day, as then all grease can be removed. A
shank bone should be well cracked (that the marrow may be
extracted), put on to cook in cold water, allowing a full quart
for every pound of beef, and by a very gradual heat come to a
slow simmer, which should be kept up for five or six hours. Soup
on no account should be allowed to boil, except for the last fifteen
minutes, to cook the vegetables in finishing. Do not add the salt
until the meat is thoroughly done, as it has a tendency to harden
the fibers and restrain the flow of juices. Thickened soups re-
quire more seasoning — nearly double the quantity used for thin
soups. Stock made from meat without bone or gristle, will not
6 SOUPS.
jelly, but will taste very much like good beef tea. Never boil
vegetables with it, as they will cause it to become sour. An eco-
nomical soup-stock may be made of steak or roast beef bones,
adding a piece of fresh meat, or none at all, and allowing it to
simmer at least five hours; strain, remove all the fat the next day,
and it will be ready for use.
BEEF SOUP. ✪ Beef Soup
Page 1 · 1 recipe record on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Having had years of experience in cooking, I feel competent to offer this book as the long-needed help to housekeepers. There are many valuable recipes in it, which I have selected and tried with good results.
In submitting this work to the judgment of the public, the writer indulges the hope that the protracted labor and unremitting care she has bestowed upon it have resulted in the production of a cook book which will be found to answer the purpose for which it is intended.
SAN JOSE, CAL., May 1st, 1887.
PRINTED AT THE
MERCURY STEAM BOOK AND JOB OFFICE, SAN JOSE, CAL.
The delicate and proper blending of savors is the chief art of good soup making. There is no dish, perhaps, which comes to the table that gives such general satisfaction as well prepared soup. Put the meat into cold water, and let it heat slowly. This dissolves the gelatine, allows the albumen to disengage, and the scum to rise, and diffuses the savory part of the meat. But if the soup is over a hot fire the albumen coagulates and hardens the meat, prevents the water from penetrating, and the savory part from disengaging itself. Thus the broth will be without flavor, and the meat tough. Allow about two tablespoonfuls of salt to four quarts of soup, where there are many vegetables, and one and a half where there are few. If more water is needed, use boiling water, as cold or lukewarm spoils the soup. Soup should never be suffered to stand in any vessel, (tin, copper or iron), to get cold, but if not to be used at once, pour it off while hot into a shallow, well glazed earthen dish. It should be strained before putting away. Soup is much better to be allowed to cool, and used the second day, as then all grease can be removed. A shank bone should be well cracked (that the marrow may be extracted), put on to cook in cold water, allowing a full quart for every pound of beef, and by a very gradual heat come to a slow simmer, which should be kept up for five or six hours. Soup on no account should be allowed to boil, except for the last fifteen minutes, to cook the vegetables in finishing. Do not add the salt until the meat is thoroughly done, as it has a tendency to harden the fibers and restrain the flow of juices. Thickened soups require more seasoning — nearly double the quantity used for thin soups. Stock made from meat without bone or gristle, will not
jelly, but will taste very much like good beef tea. Never boil vegetables with it, as they will cause it to become sour. An economical soup-stock may be made of steak or roast beef bones, adding a piece of fresh meat, or none at all, and allowing it to simmer at least five hours; strain, remove all the fat the next day, and it will be ready for use.
BEEF SOUP.
Records on this page
Beef Soup