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Classic
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page 9
THE SOUPS.
In this chapter we will describe the principal soups which can be made easily by
any housewife. By modifying some of the recipes: for instance, by replacing in a
puree one kind of vegetable for another, by game instead of fowl, or by varying
the garnishing, she will have quite an infinite number of soups at her disposal.
She should be careful, however, always to follow the general rules given and not
to forget that anything printed in italics is always something essential.
The soup beginning the dinner should be at the same time palatable and light, to
prepare but not to overload the stomach.
The soups are divided into two classes: the clear ones, whose nature is well
indicated by the name, and the mixed or thick ones, that is to say, those into
which, as into the puree and cream, enter eggs, flour or starch. Both of these
two classes may contain either lean or fat soups.
I. BOUILLON.
STOCK SOUP. (Fat Soup--Clear.)
Stock being the foundation of fat soups, and serving also to prepare numerous
sauces and dishes, it would prove advantageous for a housekeeper to always have
some stock at her disposal. This is quite easy, as stock may be kept fresh for
several days in an ice box, preferably in an earthen jar, the only precaution
necessary being to let it boil awhile, in case of a very hot or stormy day, to
prevent its turning sour.
To obtain a very good stock use at the same time beef, veal and fowl, the
proportions being 6 parts of beef, 2 of veal, and 1 of fowl.
As the beef gives the greatest part of the strength and nutriment, it
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