|
Classic
Cook Books
< last page | next page >
page 16
Quantities and Length of Time for cooking Pearl Barley, Rice, Sago and Fancy
Noodles. 2 heaping tablespoonfuls of pearl barley or rice are sufficient in soup
enough for 4 persons; 1 heaping tablespoonful of sago or fancy noodles in clear
bouillon. Pearl barley and pure sago should be cooked in the soup 2 1/2-3hours,
rice 1-1 1/2 hours, potato sago (which can be distinguished by its small round
grains) 1/4-1 hour, fancy noodles and vermicelli, 1/2 hour.
When buying noodles be careful not to take those colored yellow and which
ostensibly are made with eggs, for experience proves that the "saffron" used for
coloring them is very harmful.
Dumplings. When dumplings are wanted in the broth or soup, take out the meat,
lay it on a dish placed over boiling water, add 2-3 tablespoonfuls of soup fat
and cover the dish at least until the soup is served. If the soup is to be
entirely clear, it is better to cook the dumplings in slightly salted water to
which a trifle of extract of beef has been added, and then take them out with a
skimmer and put them into a tureen; the remaining broth, after having been put
through a sieve, can be used for other soups or for cooking vegetables.
To make Soup stronger. A weak meat soup can be made stronger and more palatable
by the addition of good extract, of beef, of which small quantities are needed,
perhaps as much at a time as can be taken on the point of a table knife; further
on, directions will be given how good, strong soups can be made without any meat
by simply using beef extracts.
All meat soups must be served as hot as possible.
2. Quick Beef Broth. Into a large cup put the yolk of a fresh egg, some salt, a
very small quantity of mace or nutmeg, a piece of butter the size of half a
hazelnut (the butter is not absolutely necessary) and 1/2 teaspoonful of extract
of beef; stir well and gradually fill the cup with 1/2 pint of fresh boiling
water. Instead of the butter a piece of beefmarrow the size of half a hazelnut
is much better; chop fine, cook for about 10 minutes in the boiling water which
is to be used for the
< last page | next page >
Classic
Cook Books
|
