Of
course, all good meat gravies, or bones from roast or fried meats, can
be added to the contents of your stock kettle. A little butter is
always needed in tomato soup.
Stock is regularly prepared by taking fresh meat (cracking the bones
and cutting the meat into small pieces) and covering it with cold
water. Put it over the fire and simmer or boil gently until the meat
is very tender. Some cooks say, allow an hour for each pound of meat.
Be sure to skim carefully. When done take out meat and strain your
liquid. It will frequently jelly, and will keep in a cold place for
several days, and is useful for gravies, as well as soups.
A FINE SOUP. MRS. W. H. ECKHART.
Take good soup stock and strain it. When it boils add cracker balls,
made thus: To one pint of cracker crumbs add a pinch of salt and
pepper, one teaspoonful parsley, cut fine, one teaspoonful baking
powder, mixed with the crumbs, one small dessert spoon of butter, one
egg; stir all together; make into balls size of a marble; place on
platter to dry for about two hours; when ready to serve your soup put
them into the stock; boil five minutes.
ROAST BEEF SOUP. MRS. W. C. BUTCHER
To a good loin roast add six tablespoons of vinegar and small piece of
butter; salt and pepper; stick six cloves in the roast; sprinkle two
tablespoons of cinnamon and sift one cup of flour over it. Put in
oven in deep pan or kettle with a quart of boiling water; roast until
it is about half done and then strain over it three-fourths of a can
of tomatoes; finish roasting it and when done add celery-salt to suit
the taste, and one cup of sweet cream and some catsup, if preferred.
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