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Classic
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page 276
VEAL SOUP.
To about three pounds of a well-broken joint of veal, add four quarts water, and
set it over to boil; prepare one-fourth pound macaroni by boiling it in a dish
by itself with enough water to cover it; add a little butter when the macaroni
is tender, strain the soup and season to taste with salt and pepper, then add
the macaroni with the water in which it was boiled; onions or celery may be
added for flavoring.--Mrs. R. M. Nixon, New Castle, Ind.
BREAD-DICE FOR SOUPS
. Take slices of stale bread, cut in small squares, throw in hot lard and fry
till brown, skim out, drain, and put in the soup-tureen before serving the soup.
Crackers crisped in the oven are nice to serve with oyster soup.--Mrs. V. G. H.
CARAMEL FOR SOUPS.
For caramel, put one tea-cup sugar and two tea-spoons water in a sauce-pan over
the fire, stir constantly till it is a dark color, then add a half tea-cup water
and a pinch of salt, let boil for a few moments, take off and when cold bottle.
To brown flour, put one pint in a sauce-pan on the stove, and when it begins to
color stir constantly till it is a dark brown, being careful that it does not
burn. When cold put away in a tin can or jar covered closely, and keep in a dry
place where it is always ready for soups or gravies. As it requires more of this
for thickening than of unbrowned flour, it may be well sometimes to take half of
each.
A few cloves may be stuck in the meat for soup;
or it may first be fried in a sauce-pan with a little butter, turning till brown
on all sides;
or sliced onions may be fried brown and added to soup.--Mrs. J. H. S.
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Classic
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