Onions give a
better flavor if they are fried in a little butter or dripping before
using, and many professional cooks fry all soup vegetables lightly.
Cabbage and potatoes should be parboiled in a separate water before
adding to a soup. In using wine or catchup, add only at the last moment,
as boiling dissipates the flavor. Unless a thick vegetable soup is
desired, always strain into the tureen. Rice, sago, macaroni, or any
cereal may be used as thickening; the amounts required being found under
the different headings. Careful skimming, long boiling, and as careful
removing of fat, will secure a broth especially desirable as a food for
children and the old, but almost equally so for any age; while many
fragments, otherwise entirely useless, discover themselves as savory and
nutritious parts of the day's supply of food.
* * * * *
SOUPS.
BEEP SOUP WITH VEGETABLES.
For this very excellent soup take two quarts of stock prepared beforehand,
as already directed. If the stock is a jelly, as will usually be the case
in winter, an amount sufficient to fill a quart-measure can be diluted
with a pint of water, and will then be rich enough. Add to this one small
carrot, a turnip, a small parsnip, and two onions, all chopped fine; a
cupful of chopped cabbage; two tablespoonfuls of barley or rice; and
either six fresh tomatoes sliced, or a small can of sealed ones.
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